I am looking for a good sourdough starter.?

1)peel a potato, put in container with lid, fill with water.

2)leave it in a cool place for few days (until it starts to ferment and you see bubbles on the top)

3) drain it and keep WATER not the peel.

4) mix with bakers flour (650 ml water to bout 1kg flour) dont over mix, leave till next day.

5) take 100g of starter add to 650ml fresh water and 1kg flour mix again, dont over mix

6) repeat step 5 everyday for a wk or until you notice it growing each day to bout twice it's size.

that's the same starter as a san francisco sour dough. use about 660g to 1 kg flour, 500-550mls when you make the bread. just remember to leave a little to make a new starter each time. and yes unfortunatly you need to 'feed' the starter each day cause if you dont it'll 'die' and you have to start all over. if the starter starts to 'overferment' during summer or hot weather put in fridge and pull out hr or 2 before you want to make your loaf/ loaves

FOR THE RECORD!!!:

1)if you use sugar in it it'll 'burn out' to quickly

2) if you use yeast in it what's the point of maiking a starter!!!

you could just make 'instant bread'.

putting yeast into it is not a starter/baby/levain/sour (names which a real starter is known by people in the industry) it's called a ferment which you use to give 'instant bread' more flavour. a starter creates it's own yeast!!!!!!!!!!!!!!!!!!! so you dont need it in the bread at all and is also the way it was originally done before manufacturers started to grow yeast and crop it like farmers do vegetables!!!!!!!!!!!

2 c. bread flour

1/4 c. sugar

1/4 c. dry potato flakes

1 pkg. dry yeast dissolved in 2c. warm water

Combine flour sugar and potato flakes until mixes well, add water/yeast mixture and stir until smooth. Use wooden or plastic spoon (never metal). Pour into container and cover with plastic wrap, punch 2 or 3 holes in plastic and leave at room temp. for 2 or 3 days. Stir several times a day. Once starter starts to ferment, it is ready to use.Sometimes it will be better after it is fed a couple of times

How about small soup in a sourdough bread bowl, like Brocolli and cheese or potato?

Some people just don't get it do they?

My Dad does his with water, sugar and flour, I don't know the exact measurements though off the top of my head. Let me look online:

Check otu this page:

http://whatscookingamerica.net/Bread/SourdoughStar...

mmmmmmmmmm spinich dip look on the back of the knorr spinich dip in the soup isle!!! I just never add the water chesnuts and its the first thing to go at my partys!