Sourdough Starter for Great Biscuits
Yield
6 servingsPrep
12 hrsCook
?Ready
12 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
yeast, active dry
or cake |
|
| 4 | cups |
water
warm |
|
| 2 | tablespoons |
sugar
|
|
| 4 | cups |
all-purpose flour
|
|
| 1 | each |
potatoes
raw, quartered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
yeast, active dry
or cake |
|
| 946 | ml |
water
warm |
|
| 3E+1 | ml |
sugar
|
|
| 946 | ml |
all-purpose flour
|
|
| 1 | each |
potatoes
raw, quartered |
*
|
Directions
Dissolve yeast in warm water, and then mix all ingredients in a one gallon crock.
Do not use a metal container.
Cover with a close-fitting lid and let the starter rise until light (12 hours in warm weather, longer in cool weather).
Do not let the starter get cold, ever.
After using part of the starter, add one cup warm water, two teaspoons sugar, and enough flour to mix to the starter's original consistency.
Add more potato occasionally as food for the yeast, but don't add more yeast.
Use daily for best results.
Starter improves with age.
