Biga - Sourdough Starter from Potatoes

4 russet potatoes (peeled)
41/2 cups water
1 cup all-purpose flour (unbleached)
11/2 tsps white sugar
1/2 tsp salt

 

Combine potatoes and water in a saucepan. Cover and boil until potatoes are tender, about 35 minutes. Strain cooking liquid into a large glass measuring jug to cool. Reserve potatoes for another use. When cooled, transfer 1 cups of potato liquid to large ceramic or glass bowl. Add flour, sugar and salt, stir to combine. Cover bowl with muslin or cheesecloth and let stand at room temperature until starter begins to ferment and bubble, about 4 days. Starter is now ready to use.

Storage and feeding of starter:

Storage and feeding of starter: Transfer to covered plastic container and store in refrigerator. Feed starter every 2 weeks. Begin each feeding by discarding all but 1 cup. Mix 1 cup flour and 1 cup warm water (105 to 115 degrees F) into remaining mixture. Cover with plastic; let stand at room temperature overnight. Replace lid; return to refrigerator


 
 

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