"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sourdough Bread and Starter Recipe

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This recipe for Sourdough Bread and Starter, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Speer
Added: Friday, January 12, 2007


2 cups thick potato water
2 tbsp. sugar
2 cups (more or less) flour
1/4 cup sugar
3 tbsp. cooking oil
1 cup warm potato water
5 cups (more or less) flour, divided
1/2 tsp. salt

To make starter: Boil 1 or 2 potatoes in their skins until they fall to pieces. Remove skins; mash potatoes well and allow to cool. Add more water to make sufficient liquid if needed. Put all starter ingredients in a pot or crock; beat until smooth. Cover and set in a warm place to ferment. Dough can be used in 3 days, but it is better if allowed to ripen longer. As you use the starter it needs to be replaced.
To make bread: Mix starter, sugar, potato water and oil. Add half the flour and set in a warm place until double in size; add salt and enough remaining flour to make a dough that is easy to handle, smooth and elastic. Place in a greased bowl, cover and let rise in a warm place until doubled in size. Form into loaves and slash the tops. Bake at 500 for 10 minutes; reduce temperature to 400 and bake an additional 45 minutes.




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