Recipe(tried): Grated Raw Potato Starter And Bread

Grated Raw Potato Starter And Bread

I have been using this starter now for 5 months and I like it very much. The bread is delicious.

1 cup warm water
1 1/2 cups white flour
1 teaspoon salt
1 teaspoon sugar
1 grated raw potato, medium size

Mix the 1 cup warm water, 1 1/2 cups white flour and 1 teaspoon each salt and sugar in a 2-cup measure. Add enough grated potato to make 2 cups. Place in a wide-mouth glass jar or small mixing bowl (do not use metal or plastic) which will hold about 1 quart. Cover with a single thickness of cheesecloth to allow wild yeast from the air to settle into it for 24 hours. Stir well, cover tightly with a clinging transparent wrap which will cause the moisture to drip back and keep top of mixture from drying. Stir several time a day. In two or three days it will become foamy and very light. The length of time depends on the temperature. 80-85 F. is ideal. It can go a little below 80 degrees without harm, only slowing the procedure a little, but if it goes much higher than 85 it will be spoiled.

Then stir well, pour into glass jar with screw-top lid and store in refrigerator at about 38 degrees. As soon as 1/2 inch of clear liquid has risen to the top it has ripened enough to start using. Do not be concerned if the mixture turns dark because of the raw potato during the fermentation period. It does not affect the bread made from it in any way and, as soon as the starter is mature, it will becomve a snowy white.

TO RENEW STARTER: Add 1 1/2 cups white flour and 1 1/2 cups water each time it is used so that there are always 2 cups to bake with and 2 full cups to return to refrigerator. If for some reason it cannot be used regularly about twice a week, add 1 teaspoon sugar and stir well every three or four days.

BASIC STARTER BREAD

2 cups starter
1 1/2 cups cold water
1 1/2 cups white flour

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1/2 cup warm water
1 teaspoon sugar
1/2 teaspoon ginger
1 package dry yeast
2 cups warm water
1 cup dried skim milk powder
4 tablespoons sugar
3 cups white flour
4 tablespoons soft lard, oil,butter or shortening
3 teaspoons salt
4 1/2 cups white flour

Empty starter from glass jar after it has fermented into large mixing bowl (do not use metal or plastic). Add 1 1/2 cups cold water and 1 1/2 cups white flour. Beat thoroughly. Cover tightly (clinging transparent wrap is good) and set in warm place about 80 degrees F overnight. I keep in in the oven with the pilot light on. Wash and scald starter jar and lid. allow to air out overnight. This is a creamy starter like the texture of runny sour cream.

In the morning stir the starter thoroughly. Pour off 2 cups and set aside. Pour remaining 2 cups into glass jar, cover and return to refrigerator, this will be your starter for the next time.

Mix the 1/2 cup warm water, 1 teaspoon sugar, 1/2 teaspoon ginger and 1 package dry yeast. The ginger gives the yeast an extra boost. Set in warm place until foaming nicely. Pour the 2 cups reserved starter into mixing bowl. Add 2 cups warm water, 1 cup dry milk, 4 tablespoons sugar and 3 cups white flour. Beat thoroughly. Add the dry yeast mixture as soon as ready and beat again. Add 4 tablespoons soft lard, 3 teaspoons salt and 3 1/2 cups white flour. Stir until the dough clears the bowl. Spread remaining 1 cup white flour on the pastry board. Turn out dough and knead thoroughly using a little more flour if necessary to make a smooth nonsticky dough. Return to bowl, grease top of dough, cover and set in warm place to rise until about double in bulk or until dent remains when pushed with finger, which should take about 1 hour at 80 to 85 degrees.

Turn out dough. Knead thoroughly without using any more flour than necessary. Divide and shape as desired. Place in well greased pans. Brush tops of dough with lard or butter, or if desired, roll top of loaf in thick layer of flour before placing in pan. Cover with light cloth and set in warm place to rise until dent remains in dough when pushed down lightly with finger. Bake in oven preheated to 375 degrees about 45 minutes for medium size loaves. This recipe makes 4 loaves which will round up well above the top of the pan if allowed torise almost to the rim before placing in the oven. A 1-loaf portion of the dough will make 1 9x9-inch pan of dinner rolls, or 12 cinnamon or butterflake rolls in large muffin tins.

To make dough richer I add 2 eggs and extra sugar, extra fat of your choice and enough flour to make a soft dough and 1 tsp. baking soda, this makes dough very spongy, I don't measure flour I just know by the feel to make dough that is soft. I have added other types of flour in place of some of the white flour. This is a very good recipe for dough. Make up your own as you go along like I do and have fun.