*  Exported from  MasterCook  *

                      SOURDOUGH POTATO BREAD STARTER

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -JUDY GARNETT PJXG05A
                        -----BEGINNING STARTER-----
   1       pk           Active dry yeast
   1       c            Warm water
     3/4   c            Sugar
   3       tb           Instant potatoes
                        -----FEED FOR STARTER-----
     3/4   c            Sugar
   1       c            Warm water
   3       tb           Inst. potato -- heaping

  Dissolve yeast in water,add sugar & potatoes. Stir
  until dissolved.Let stand at room temperature all day
  or overnight before refrigerating. Starter should be
  made 3-5 days before beginning bread. Keep starter in
  refrigerator 3-5 days. Take out and feed with feed
  mixture. After mixing in feed mixture, let starter
  stand at room temperature all day or night (8-12 hrs).
  Cover with a paper towel or cloth. It will not rise,
  only bubble. Take out one cup to use in making bread &
  return rest to refrigerator. Keep in refrigerator 3-5
  days and feed again.If not making bread, after
  feeding, give or throw away 1 cup. It must be fed
  every 3-5 days to increase bulk.
 


                   - - - - - - - - - - - - - - - - - -