This is something I came up with once when I had leftover mango and pineapple juice. A teaspoon of cream of coconut brought sweetness and a distinctive flavor with a touch of the tropics. For a drink that is more like a slush, you might substitute frozen pineapple juice ice cubes (approximately 8 cubes). Enjoy!
| Prep Time: | 35 mins |
| Additional Time: | 3 days 19 hrs 5 mins |
| Total Time: | 3 days 19 hrs 40 mins |
| Servings: | 8 |
| Yield: | 2 cups |
Ingredients
- 4 russet potatoes, peeled
- 4 ½ cups water
- 1 cup unbleached all-purpose flour
- 1 ½ teaspoons white sugar
- ½ teaspoon salt
Instructions
- Combine potatoes and water in a small stock pot or medium saucepan. Cover and boil until potatoes are tender, about 35 minutes. Drain cooking liquid into a large glass measuring cup. Reserve potatoes for another use.
- Transfer 1 1/4 cups of potato liquid to large ceramic or glass bowl. Add flour, sugar and salt to bowl; stir to combine. Cover bowl with cheesecloth and let stand at room temperature until starter begins to ferment and bubble, about 4 days. Starter is now ready to use.
- Storage and feeding of starter: Transfer to covered plastic container and store in refrigerator. Feed starter every 2 weeks. Begin each feeding by discarding all but 1 cup. Mix 1 cup flour and 1 cup warm water (105 to 115 degrees F) into remaining mixture. Cover with plastic; let stand at room temperature overnight. Replace lid; return to refrigerator.
Reviews
This is my favorite starter recipe, just as written. I LOVE sourdough bread & I read somewhere that 1/2 the starter flour could be substituted for rye flour. I tried that this time and made bread from the new part rye starter for several friends who were not feeling well. Everyone loved the bread and the added bit of flavor from the rye flour.
Looked good for two days and then died. Since this was my first attempt at making a starter, it may have been me.
I have to be gluten free (wish I had a choice) and I have been missing sour dough scones,pancakes, and bread. Started this the day after thanksgiving with my potato water I had saved and Bon’s Red Mill cup for cup flour. I’m super excited because today I am going to have sourdough pancakes for the first time in YEARS.
It looks really good, but the potato water has separated from the rest of the stuff and has turned a color that looks a lot like black tea. Is it suppose to do that?
This worked fantastic. It only took 2 days to be ready. Made pancakes for breakfast this am. Made sourdough pizza crusts for supper tonight. This is a keeper.
I mashed one of the potatoes and left it with the starter. After a day it’s already smelling like a starter and I can’t wait to make some bread.
I prefer to use a potato water based sourdough starter. Maybe it’s my Irish background. Mine got it’s first “feeding” today. Looking forward to starting the New Year sharing sourdough bread with my friends and neighbors.
Worked great, even though I didn’t have cheesecloth. I used a loosely woven kitchen towel, and periodically removed it to check on the progress. By the third day I saw a few bubbles; by the fourth day it had a foamy texture when stirring.
This was very easy to start! It was bubbly and ready to use after only two days.
I started this one and the “No commercial yeast starter” from this site on the same day, and the other one is developing faster. But it’s working, and I’ll update when I make my first batch of bread with each one. Update: Both of my starters smelled atrocious in less than a week and had to be thrown out.
Well, this starter did not work for me!! At the start of day 3 the starter was turning a reddish colour, which I learned is not a good thing. The recipe did not specify to cool off the potato water before adding the other ingredients so perhaps my water was too hot to start with. If anyone knows what I did wrong, please let me know!! Thanks.
This did not work at all for me. I followed the directions but nothing happened. I decided to got with the yeast starter.
Only two days and already my starter is bubbly and smelling like sourdough!! I can’t wait to make some bread. Thanks so much for the recipe.
This starter worked great, and I had a nice starter after letting it sit for 4 days. I can’t wait to let it age and develop even more tasty sourdough flavor!
After looking at other recipes here, my wife and I decided on this one. It was very simple to make and didn’t require added yeast as many others here do. The first time we used it, it wasn’t quite right, but we’ve been using it for about 3 months since then with excellent resuts. Its got a good flavor and the dough always rises without any help from store-bought yeast. The starter itself is low maintenance and was completely unphased when I forgot to feed it for 4 weeks.