How To Make Sourdough Starter With Potato Water

Are yous looking for an easy sourdough starter recipe? And so you take come to the right place. You volition learn how to make sourdough starter from scratch. My sourdough starter with white potato is easy and made without yeast.

I take had my sourdough starter for over ten years and it is part of my kitchen staples. From all these years, I have learnt a lot about looking later on the starter. I accept made sure to address all of the basic sourdough questions about feeding, maintaining a starter and and so on. Hope yous get excited to start your won sourdough adventure!!

Small glass jar with fully risen potato sourdough starter

What is Sourdough Starter?
My Sourdough Journey
Sourdough Starter with Potato
Of import Terms to understand
Ingredients
Instructions
How to Store & Feed the starter
Adept Tips
Oftentimes Asked Questions
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What is Sourdough Starter?

Sourdough, levain, mother, barm, starter - all these are the names for the process by which flour is naturally fermented and leavened into bread. The names sound piffling mysterious and the whole procedure of sourdough baking is in itself a wonder.

Without any visible ascension amanuensis - no commercial yeast, no baking soda or even eggs. How does the breadstuff rise and where does all that flavor come from? A combination of understanding and experience will bring success in sourdough baking.

Most people think that the difference between sourdough bread and regular breadstuff is the wild yeast. Simply that is only part of the reason. The complex flavor comes from bacterial organisms, lactobacillus and acetobacillus. They create lactic and acetic acids as they feed off the sugars released from the dough, and are responsible for the sour gustation.

The main play tricks in cultivating a sourdough starter is to feed it regularly with fresh flour and h2o, thus providing with the nutrients and sugars it needs to stay alive.

My Sourdough Journey

As I mentioned before, I accept had my starter for more than a decade at present. I made it in a bread baking class at a kitchen specialty store way dorsum in 2011. I brought dwelling house the bones flour-potato mixture and fed it for few days until it was bubbly and agile. Over the years, I take maintained it and kept it growing. Information technology even relocated twice with me cantankerous land.

I was a novice when I got the starter with absolutely no idea on what to exercise with information technology. But I have learnt how to have intendance of the starter and bake with it. So, this is kind of my sourdough 101 post with things that I have learnt in my sourdough journey.

There is a ton of data on the internet for sourdough starter making, feeding, taking care etc. My proposition would be to apply a skilful source that yous tin rely on.

Top view of mason jar with bubbly starter

Sourdough Starter with Murphy

In that location are a number of means of making sourdough starter. You can use simply flour and commercial yeast. Or you can buy a starter from a baking supplies store or even get the discard from a friend.

Unlike sourdough starter with tater flakes, this version is made with grated organic potato and bread flour. There is no telltale sign of potato in the starter later on it is fed and ripe. I institute it very easy to brand and it has been quite a champ for all these years.

Of import Terms to understand

As part of Sourdough 101, I think information technology is of import to know and understand the beneath terms:

Hydration :
- Is the ratio of water to flour in a sourdough starter. Information technology effects the shaping, oven spring, texture, crumb and crust of the breadstuff.
- 100% hydration starter - I keep my starter at 100% hydration which means for every 4 oz. of water in the sourdough starter, there is 4 oz. of flour. So every time y'all feed the starter you add equal amounts of flour and water to the old dough to keep it 100% hydrated.
Unfed Starter : Starter straight from the fridge.
Fed Starter : Starter that is rejuvenated by adding flour and water up to 12 hours earlier making the bread.
Discard : Is the sourdough starter that you literally discard before feeding. I generally use iv oz. (or 113gms or ½loving cup) of the starter for feeding and the remaining is the 'discard'. You tin can either throw information technology away or put to the side for other uses.* Check the Tips department for ideas.
Hooch : is the liquid that is formed on meridian of the starter in the jar as information technology sits. The longer the starter sits without feeding, the darker the color of hooch. Simply every bit long it is clear or slightly dark, you tin can mix information technology in and use. But if the hooch turns pinkish, then it is fourth dimension to toss information technology and commencement all once more.

Ingredients

For the details of the exact quantities of each ingredient and the listing of ingredients needed, check the printable recipe card beneath.

To brand the sourdough starter with potato, you will need the post-obit ingredients:

Breadstuff flour - you tin as well add some whole grain flour like whole wheat or rye. Whole grains assist in making the starter active faster.
Organic potato
Filtered h2o - chlorine in water might affect the wild yeast activeness, then endeavour and usefiltered water.

Ingredients needed-details in recipe card

Instructions

For the detailed instructions on how to make the recipe with exact timings, cheque the printable recipe bill of fare beneath.

Here is how to brand your own raw potato sourdough starter. It takes about 4~5 days to develop a starter that is strong enough to use for bread blistering.

Mean solar day one: In a medium size non-reactive basin*, combine the ane loving cup bread flour, ½ cup grated potato and 1 cup filtered water. Mix well, embrace and set up aside at room temperature (65°F ~ 75°F) for 24 hours.
Day 2: Afterwards 24 hours, there may or may not be whatever bubbling in the mixture. Either way, discard (or give information technology to a friend to cultivate) all but ½ cup of the starter (four ounces) and add 1 cup bread flour & ane cup filtered h2o. Stir, cover and let rise at room temperature for 24 hours.
Day three, iv & 5:
- After 24 hours, you will run into small bubbles forming with some fruity scent and some evidence of expansion. Discard all just ½ cup (4 ounces) of the starter and stir in ane loving cup of bread flour and 1 loving cup filtered water. Mix, embrace and set bated for 12 hours.
- Again discard all but ½ cup (4 ounces) of the starter and stir in ane cup of breadstuff flour and 1 cup filtered water. Mix, cover and ready aside for 12 hours. The sourdough starter is consummate at this betoken. But if y'all desire a pronounced sour flavour, then continue to feed the starter for another ii times every 12 hours.
- After 4~5 days of consistent feeding, your levain should be ready to bake a bones sourdough bread. If non don't lose heart; go along feeding information technology regularly, and information technology volition proceeds strength. Patience is a virtue here!!

The ambience temperature in your business firm volition outcome the results of your starter. Then, in cold conditions, you will have to wait longer to meet some bubbles and action. In contrast, if you lot live in warmer weather, the starter might become bubbly sooner. And then, make sure to keep an eye on it periodically.

How to Shop & Feed the starter

Always store your sourdough starter in a non-reactive containers. Ceramic or glass mason jars are the best. Store it in a non-reactive jar either at room temperature in your kitchen* if you are a serious sourdough baker. Or if yous an occasional baker like me, then keep it in the fridge.

Feed your starter whenever you lot programme to bake sourdough staff of life. Outset the procedure the night earlier and so y'all have active, bubbly starter to use in the morning.

To feed your starter, remove it from the fridge and set aside for a few minutes to take the chill off. Stir it to brand sure that the hooch is incorporated. Counterbalance 113 grams of the starter into a small ceramic or glass jar. Discard the remaining starter*. Add 113 grams each of all purpose flour and h2o. Stir well to combine. Cover loosely with a plastic wrap and place in a warm place.

Mason jar with potato sourdough starter right after feeding

Place a safe band on the jar to mark the top of the starter. Depending on how warm your firm is, it volition take about 4~6 hours for it to double in volume. Once it is bubbly and active, it is set to be used. Or you can return information technology to the fridge.

Mason jar with potato sourdough starter after 4 hours of feeding

One time yous have the ripe or fed starter, you are good to go along your sourdough baking spree. Use the discard to make pancakes, waffles, cakes etc.

Expert Tips

Always use non-reactive bowls like glass, ceramic, stainless steel or food-course plastic to make and shop the sourdough starter.
Even though my potato sourdough starter is made with bread flour, over the years I accept changed it into a part whole grain starter. Here's how I did it:
- While feeding, I add 56.v grams or ¼ loving cup each of all purpose and whole wheat flours along with 113 grams or ½ cup of water. Mix well and set bated for 4~half dozen hours.
Sourdough discard: I usually plan to use upwards the discard correct abroad by adding it to pancake or waffle batter or even to roti dough. But sometimes, I save all discard from 2~3 feedings in an closed container in the fridge and then when I have time, I use it to make quick staff of life or popovers.
Relocating with Sourdough: Equally I mentioned before, I relocated twice with my starter.
- The first time, we drove 500 miles to our new home, and so I but took the jar in a cooler. Put it in the hotel refrigerator overnight and then safely put it in my new refrigerator at destination.
- 2d time was cantankerous country, so I dried my sourdough starter. Few days before our move, I took well-nigh 1 cup of the starter and spread information technology into a sparse layer on parchment lined baking sheet. Let it air dry for 1~2 days. And so I broke it up into chips and stored it in a airtight glass container.
- Once we got to the new identify and when I had time, I rehydrated the starter. Took 1 ounce of the stale chips and ¼ loving cup of lukewarm warm in a small bowl or a measuring loving cup. Stir occasionally to deliquesce the chips. Later about 3 hours, add one ounce of flour, mix well and set it in a warm identify.
- After about 24 hours, there will be some bubbles starting to grade. If your firm is libation, wait a lilliputian longer to meet the bubbles. Now, without discarding any starter, add together one ounce of lukewarm water and one ounce flour. Put information technology back in the warm place.
- Feed it again after 24 hours without discarding. Add ane ounce lukewarm water and ane ounce flour.
- After about 12 hours, you lot volition have your starter back to its previous self. Now discard all only 4 ounces of starter. Add four ounces of flour and water. Set aside for 4~vi hours. AND you are adept to go.

Ofttimes Asked Questions

How do you know your starter is fix?

Your sourdough starter should at least double in volume in 4~half dozen hours and have a nice fruity olfactory property.

How to strength your sourdough starter?

Feeding the starter regularly improves its force. So if yous think your starter is slack or weak, then endeavor to feed it more frequently, every 12 hours and you will come across it gain force.

When to feed sourdough starter?

Whenever you plan to bake sourdough bread. Start the process the night before then you have agile, bubbly starter to use in the morn.

How much sourdough starter to take on hand?

I ordinarily have virtually 1 cup of starter at any time. If I don't plan on baking in a calendar week, so I just feed it and return it to the fridge.

How much Sourdough Starter to utilise?

Most of the recipes call for ½~i cup of starter, so make sure that you have at least i cup of starter at whatever given bespeak. If you think yous are running out of starter, add together equal quantities of flour and water, mix well and refrigerate until yous are prepare to brand a staff of life.

What are signs of bad sourdough starter?

If the hooch or the liquid above the starter in your jar turns pink or if information technology has an off flavors, such every bit a musty or cheesy flavor.

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Here are a few recipes to utilise up your sourdough discard:

Vegan Sourdough Banana Bread Recipe
Onion Kulcha Recipe with Sourdough
Injera (Ethiopian Sourdough Crepes)
Vegan Pumpkin Staff of life Recipe with sourdough discard

I love hearing from y'all!! If you've tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Too tag me in your creations on Instagram@cooks_hideout. I love sharing photos when people make my recipes. You lot can use the hashtag#cookshideout besides.

Small glass jar with fully risen potato sourdough starter

For Potato Starter:

480 grams (4 cups) Bread flour, divided
70 grams (½ loving cup) Grated Organic White potato
960 grams (4 cups) H2o, divided

For Feeding:

113 grams (½ cup or four ounces) Sourdough Starter, from above
113 grams (½ loving cup or four ounces) All purpose flour*
113 grams (½ loving cup or 4 ounces) Lukewarm H2o

Twenty-four hour period 1:

In a medium size non-reactive bowl*, combine the 1 cup breadstuff flour, ½ loving cup grated potato and 1 loving cup filtered h2o. Mix well, cover and prepare bated at room temperature (65°F ~ 75°F) for 24 hours.

Twenty-four hour period ii:

After 24 hours, there may or may not be any bubbles in the mixture. Either way, discard (or give it to a friend to cultivate) all just ½ cup of the starter (4 ounces) and add 1 cup staff of life flour & 1 cup filtered h2o. Stir, encompass and let rise at room temperature for 24 hours.

Twenty-four hours 3, 4 & v:

After 24 hours, yous volition see small bubbles forming with some fruity aroma and some prove of expansion. Discard all merely ½ cup (4 ounces) of the starter and stir in 1 cup of bread flour and one cup filtered water. Mix, comprehend and set aside for 12 hours. Once more discard all but ½ cup (iv ounces) of the starter and stir in 1 cup of staff of life flour and 1 cup filtered water. Mix, cover and gear up bated for 12 hours.

The sourdough starter is complete at this point. But if you lot want a pronounced sour flavor, then continue to feed the starter for another two times every 12 hours.

Later 4~v days of consequent feeding, your levain should be ready to use in a sourdough bread. If not don't lose centre; keep feeding it regularly, and it will proceeds strength. Patience is a virtue hither!!.
Y'all will accept about one½ cups of sourdough starter at this bespeak. Store it in a non-reactive jar either at room temperature (a serious sourdough bakery) or in the refrigerator (occasional baker).

Feeding your Starter:

To feed your starter, remove it from the fridge and set aside for a few minutes to have the chill off. Stir it to make sure that the hooch is incorporated. Weigh 113 grams of the starter into a modest ceramic or glass jar. Discard the remaining starter*. Add together 113 grams each of all purpose flour and water. Stir well to combine. Cover loosely with a plastic wrap and place in a warm identify.

Place a safe band on the jar to mark the height of the starter. Depending on how warm your house is, it will take almost 4~6 hours for it to double in volume. Once it is bubbly and active, it is ready to be used. Or you lot can render it to the fridge.

Always use non-reactive bowls like glass, ceramic, stainless steel or food-grade plastic to make and store the sourdough starter.
Even though my spud sourdough starter is made with bread flour, over the years I accept changed it into a part whole grain starter. Here'south how I did information technology:
- While feeding, I add 56.5 grams or ¼ cup each of all purpose and whole wheat flours along with 113 grams or ½ cup of water. Mix well and set aside for 4~half dozen hours.
Sourdough discard: I usually programme to use upwards the discard right away by calculation it to pancake or waffle concoction or even to roti dough. Just sometimes, I save all discard from 2~iii feedings in an airtight container in the fridge then when I have time, I use it to make quick staff of life or popovers.
Relocating with Sourdough: As I mentioned before, I relocated twice with my starter.
- The get-go time, we drove 500 miles to our new home, so I just took the jar in a cooler. Put information technology in the hotel fridge overnight and then safely put information technology in my new fridge at destination.
- Second fourth dimension was cross country, so I stale my sourdough starter. Few days before our movement, I took about 1 loving cup of the starter and spread it into a thin layer on parchment lined baking sheet. Allow it air dry for 1~2 days. Then I bankrupt it upward into chips and stored information technology in a airtight glass container.
- Once we got to the new place and when I had fourth dimension, I rehydrated the starter. Took 1 ounce of the dried chips and ¼ cup of lukewarm warm in a small bowl or a measuring loving cup. Stir occasionally to deliquesce the chips. After about 3 hours, add 1 ounce of flour, mix well and set it in a warm place.
- Later on about 24 hours, there volition exist some bubbles starting to class. If your house is cooler, wait a piffling longer to see the bubbles. Now, without discarding any starter, add together 1 ounce of lukewarm h2o and 1 ounce flour. Put information technology back in the warm place.
- Feed it over again afterward 24 hours without discarding. Add together ane ounce lukewarm water and 1 ounce flour.
- After nearly 12 hours, y'all will have your starter dorsum to its previous self. At present discard all but 4 ounces of starter. Add together 4 ounces of flour and h2o. Set aside for 4~half-dozen hours. AND you are adept to become.