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
resort.
NOTE:
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
fail.
Yields
1 Servings