Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Back in late August, Gwen Diemer sent me a note thanking me for a recipe, but also requesting a recipe for sourdough starter, but not the "Herman kind that has to be fed every few days."
The starter Diemer remembers was made using potato water, not potato flakes. Diemer also remembers the recipe did not contain yeast, and she had to feed it only once or twice a year.
It took a while, but I was finally able to find one that almost fits her description. It does call for yeast, but the starter can be placed in the freezer between uses to avoid regular feeding.
It is from a 2002 episode of Emeril Lagasse's Emeril Live on Food Network.
Potato Water Sourdough Starter
3 medium russet potatoes, peeled and cubed
1 quart water
2 1/4 teaspoons (1 envelope) active dry yeast
1 teaspoon sugar
1 3/4 cups all-purpose flour
In a medium saucepan, combine the potatoes and quart of water. Cook over medium heat until tender, about 20 minutes. Drain the potatoes, reserving 21/2 cups of the cooking water; reserve potatoes for another use. Cool the cooking liquid to lukewarm (110 degrees).
In a large bowl, combine the 2 1/2 cups potato water, the dry yeast and sugar. Let sit until bubbly, about 5 minutes. (If the yeast does not bloom, discard the mixture and begin again with a new yeast.) Add the flour and stir vigorously to work air into the mixture. Cover with a towel let sit in a warm, draft-free place for 8 to 12 hours. (The mixture should become very bubbly.) Use immediately or cover loosely with plastic wrap and store in the refrigerator.
Preserving the starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water.
If you plan to bake regularly, keep the starter in the refrigerator in a loosely lidded container and "feed" it weekly, by removing 1 cup of the starter (give to a friend or discard it) and adding 1 cup of flour and 1 cup of warm water. Whisk until blended but not smooth. Cover loosely and return to the refrigerator.
For infrequent baking or if you have to be away longer than a week, store the starter in the freezer in an airtight freezer container (freezer bags work well). Thaw the starter overnight to 2 days before you plan to bake with it. Refresh as indicated above with 1 cup each of flour and warm water. Cover and leave at room temperature 12 hours or overnight before using.
REQUEST
• Barbecue sauce like that served years ago at Herb's on Fair Park and 30th for Laura Adams. According to information we found at rrmerritt.com/mabelvale/MHS_Mem_Cuisine, the sauce was not tomato-based and may have contained mustard.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 01/20/2016