SOURDOUGH STARTER W/O YEAST

Sourdough Starter w/o Yeast image

Provided by Aroostook

Time P3D

Yield 1 pint

Number Of Ingredients 4

2 cups washed potatoes, peelings
2 1/2 cups bottled water
1 tablespoon honey
2 cups unbleached flour

Steps:

Cook potato peelings until tender Set potato water aside to cool and settle for ½ hr. Ladle off 2 c. water, leaving settlings
In a sterilized 2-quart glass/ceramic bowl, using a wooden spoon, mix honey, flour and warm water.
Mix until thick batter forms.
Leave uncovered in your kitchen for ½ hr. to "trap" the yeast spores in the air.
Cover loosely with lightweight kitchen towel.
Let stand in warm place for 24 hours.
Stir then cover loosely.
Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour... stirring once a day.
Place in a one quart jar and store in refrigerator.
*Forevery cup of starter removed, replace with it w/ one c. of spring water and one c. of flour
*If the starter is not used within one week, you must feed it by removing a cup and replacing it w/ a c. of four and a cup of water*
If a clear liquid rises to the top of starter during storage, simply stir it back in.
*If the liquid turns a light pink, it means the starter is beginning to spoil so discard*
Store in the freezer if you like.
Just store in a roomy plastic container allowing for freezing expansion.