Ingrients & Directions

4 c Flour, unbleached
2 tb Salt
2 tb Sugar
4 c Potato water; lukewarm

Put all ingredients in a crock or large jar and let stand in a warm place
uncovered several days.

This is the author's last choice for making a starter, but seems to be in
all the cookbooks dealing with Sourdough Starters. Use only as a last


All containers for starters not using yeast, must be carefully scalded
before use. If you are careless or do not scald them the starter will

1 Servings

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>