Sourdough Starter IV Recipe

Ingredients
<br>- 4 russet potatoes, peeled
<br>- 4 1/2 cups water
<br>- 1 cup unbleached all-purpose flour
<br>- 1 1/2 teaspoons white sugar
<br>- 1/2 teaspoon salt
<br><p></p>Directions
<br>step 1: Combine potatoes and water in a small stock pot or medium saucepan. Cover and boil until potatoes are tender, about 35 minutes.  Drain cooking liquid into a large glass measuring cup.  Reserve potatoes for another use.
<br>step 2: Transfer 1 1/4 cups of potato liquid to large ceramic or glass bowl.  Add flour, sugar and salt to bowl; stir to combine.  Cover bowl with cheesecloth and let stand at room temperature until starter begins to ferment and bubble, about 4 days. Starter is now ready to use.
<br>step 3: Storage and feeding of starter: Transfer to covered plastic container and store in refrigerator.  Feed starter every 2 weeks. Begin each feeding by discarding all but 1 cup.  Mix 1 cup flour and 1 cup warm water (105 to 115 degrees F) into remaining mixture.  Cover with plastic; let stand at room temperature overnight.  Replace lid; return to refrigerator.
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Ingredients
- 4 russet potatoes, peeled
- 4 1/2 cups water
- 1 cup unbleached all-purpose flour
- 1 1/2 teaspoons white sugar
- 1/2 teaspoon salt

Directions
step 1: Combine potatoes and water in a small stock pot or medium saucepan. Cover and boil until potatoes are tender, about 35 minutes. Drain cooking liquid into a large glass measuring cup. Reserve potatoes for another use.
step 2: Transfer 1 1/4 cups of potato liquid to large ceramic or glass bowl. Add flour, sugar and salt to bowl; stir to combine. Cover bowl with cheesecloth and let stand at room temperature until starter begins to ferment and bubble, about 4 days. Starter is now ready to use.
step 3: Storage and feeding of starter: Transfer to covered plastic container and store in refrigerator. Feed starter every 2 weeks. Begin each feeding by discarding all but 1 cup. Mix 1 cup flour and 1 cup warm water (105 to 115 degrees F) into remaining mixture. Cover with plastic; let stand at room temperature overnight. Replace lid; return to refrigerator.

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