- 1 cake yeast ( or 1 pkg dry)
- 1 t sugar
- 2 cups warm potato water
Combine all ingredients and place in a glass or pottery jar. Cover with cloth and let stand at room temperature for 48 hours. Stir down occasionally.
To make sponge starter: Add equal parts of flour and water (usually 2 cups per recipe) and let stand in warm place for at least 8 hours. Take 1 cup of starter to store, covered, in the fridge. Use rest for recipe.
Basic wholewheat sourdough bread
- 1 recipe starter (4 cups)
- 3 T honey
- 2 t salt
- 1 cup milk
- 6-1/2 to 7-1/2 cups whole wheat flour
Prepare starter 10 hours ahead of time, adding 2-1/2 cups warm water and 4 cups flour to sponge. In a large bowl mix starter, honey, salt and milk. Stir in flour until dough pulls away from sides of bowl. Knead until elastic. Divide into 2 parts, shape in 3″ diameter rolls. Sprinkle cornmeal on a cookie sheet. Put loaves on top, brush with cream or oil, and cover. Allow to double. Bake at 374F for 40 minutes. Servings: 2 loaves