St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Sourdough Starter

I have made sourdough starter with boiled potatoes pulverized in their
cooking water (very wet mix), and after it was going good, sugar and flour,
then kept it fed by adding a cup of flour and a cup of water every time I
used some, keeping it in the fridge after well started so that the
combination of the satisfactory capured yeast strain and the low temp would
discourage other organisms.  The longer (more generations of yeast) you
keep starter going, the better the flavor gets.  If you get molds or bad
smells, you have to start over.

Date: Fri, 19 Nov 2004 
From: Sibyl Smirl 
To: Anglican@stsams.org 
Subject: Re: How many people are currently subscribed to this list?