*  Exported from  MasterCook  *
 
                      MASHED POTATO SOURDOUGH STARTER
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Mashed potatoes
      1/4   c            Sugar
    2       ts           Salt
    1       c            Warm water
 
   Recipe by: FWDS07A    Patricia Dwigans Put the 1 cup
   of cooked mashed potatoes in a clean quart container.
   Add sugar, salt and warm water. Mix well. Cover with a
   clean cloth and place in a warm locationfor 2-3 days
   or untl mixture ferments, bubbles up and smells
   pleasantly sour. Use at this time or store in the
   refrigerator in a clean plastic container. Cover of
   container should have a small hole punched to allow
   gases to escape. Sourdough breads made rom this
   starter will not taste any different than any other
   starter or have any of the lavor of potatoes Replenish
   with equal portions of flour and warm water added to
   the starter. Allow to ferment at room tep for 8-10
   hours and ten return to refo. If starter is not used
   and replenished once a week, stir down after 3-4
   weeks, discard 1/2 of it and replenish the balance
   with same recipe first used. A sprinkle of dry yeast
   may be needed if starter doesn't appear bubbly and
   ferented after being in use for a period of time. If a
   clear liquid forms on top of mixture, simply stir down
   and continue to use as needed.
  
 
 
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