I have the coolest vintage Amish Cooking and Canning cookbook published in 1976. Today I was paging through it and found a recipe for Real Old Fashioned Sour-Dough Starter. Now, I’ve never made my own sour-dough bread before…. and that means I’ve never made the starter either. There are a couple of options in the book. One calls for yeast and one doesn’t. Based on the fact that yeast is so expansive, I decided to go with the no yeast option. Figured it would be an experiment that would not be terribly expensive to try. Takes 2 weeks to complete the process so I’ll have to remember to post again in 2 weeks to let you all know how it went.
Here’s the recipe….
1 C. warm water
1-1/4 C. flour
1 tsp. salt
1 tsp. sugar
1 grated raw potato
Mix altogether and put in a crock or wide mouth jar. Cover with cheese cloth for 24 hours. Then cover with lid and let it ferment for 2 weeks. Always store in a jar.
That’s it. End of the starter recipe. There are a couple recipes on what to do with the starter after it’s ready so in two weeks the experiment shall continue. 🙂