I had the good fortune recently to take home a jar of sourdough starter from some friends of mine who have been doing a summer CSK (community supported kitchen) and offering shares of breads and baked goods to a handful of folks each week. They had so much sourdough starter that they did not mind sharing. I used to make my own sourdough from a pioneer recipe I found using boiled potato water to create a wild sourdough starter, but ultimately young children took up more of my attention than the starter and it died of neglect. It was fun to get out my old sourdough biscuit recipe and set the dough out overnight for morning biscuits and gravy. Although the regular maintenance of sourdough isn’t my strongest suit, I really like the results of baking with it.
Pioneer Wild Yeast Sourdough Starter
Boil 2 chopped potatoes in 3 cups water until tender.
Drain off and cool 2 cups water.
Mix cooled water with 2 cups flour and 2 Tbsp. sugar in a crock or large glass jar.
Cover tightly with a cloth and put in a warm place.
Stir daily until bubbly (24-48 hours.)
Divide starter in half every 2 days, pouring off half for baking and reserving at least 1 cup. Add equal parts flour and water by weight and stir. Store in a covered container on the counter at room temperature.
Oregon Trail Sourdough Biscuits
Night before: Mix 1/2 cup starter, 1 cup milk or water, and 1 cup flour. Cover and keep warm.
Morning: Pour batter into bowl with 1 cup flour spread up bottom and sides.
Mix:
1 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
1/2 cup flour
Sprinkle over batter, stir in and knead, roll and cut out biscuits and let rise 1/2 hour.
Bake 350 degrees for 15 minutes.
I will definitely be trying this. I have a friendship cake going at the moment, which was given to me in the form of a 'starter' which I have to keep alive by feeding it and every 10 days dividing it up (keeping some) and then making a cake with the rest. It's good fun and the cake is wonderfully moist and delicious.
Like you, I am not great at maintaining my sourdough starter. I've never started one with potatoes before–always with flour and yeast. I'll have to give this one a try now that the weather is cooling. Thanks!
I absolutely love the idea of friendship cake! I may need to get something like that going around here.