Quick Sourdough Starter

Ingredients

4 cups warm water
1 package dry yeast
5 tablespoons sugar
4 cups all-purpose flour
1 large 1 Russet potato peeled and quartered

Instructions

Whisk the water and yeast together in a crock jar that is at least 1 gallon. You can also use the ceramic insert from a crock pot if you don’t have a jar. Just don’t store in metal!
Mix in the sugar and let set a couple minutes.
Stir in flour. The consistency should be just slightly thinner than a pancake batter. Adjust your water or flour if needed to reach desired consistency.
Drop in the potato. Cover with a cup towel. Stir about 6 hours in. The starter is ready to use in 12 hours, but I like to let it set about 24 hours before using for a more traditional sourdough flavor.

Notes

Do not refrigerate the starter. Let it set on the counter covered with a towel.

Stir once a day when not using.

We keep the starter about 5 -7 days. You can keep as long as the potato stay intact.

You only need to recharge the starter if you'll be using it again and need more batter. To do so when 3 cups have been removed: Replace with:1 1/2 cups flour, 1 1/2 cups warm water and 2 tablespoons sugar. Whisk and it's ready to use again or cover and let set another 6 -12 hours for a more sour/tart flavor.