Can anyone tell me how to make a starter for sourdough bread????

Answer 1

3 tablespoons instant mashed potato flakes
3 tablespoons white sugar
1 cup warm water
2 1/4 teaspoons active dry yeast
DIRECTIONS
Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.
On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.

Answer 2

This is a good starter and easy to make. Have fun!
Yummyfood - Quick and easy international recipes
Sourdough Starter
Status Approved
NameSourdough Starter
CategoryThe Bakery, This and That
Serves/Yields1 1/2 cups about
SourceKate
DifficultyEasy
Prep. Time2 to 3 weeks
Cook Time30 minutes
Introduction
This is the method the pioneers used to make a sourdough starter. They didn't use the added yeast, but hoped that the starter would gather enough wild yeast from the air to start working. The added yeast ensures a succesful product, but you can try without and see what happens. Never use metal bowls, spoons or cups as it gives the starter a tinny taste. The starter I have and use is about 125 years old and I have given out many batches to friends over the years to start their own starter.
Ingredients
2 cups all purpose flour
1 tsp dry yeast
1 tsp granulated_sugar or honey
2 baking potatoes ,peeled ,cut up
2 cups water
Directions
Step: 1Boil potatoes in the 2 cups water until they are very very soft and falling apart. Strain potatoe water into a large glass bowl and let it cool to lukewarm. Discard the potato pulp.
Add sugar or honey, yeast and flour and mix well with a wooden spoon.
Cover the bowl with a clean dry cotton towel.
Place the bowl in a warm ,draft free place and stir everyday. The starter will start to bubble and grow. It should develop a nice yeasty/sour smell. After about 2 weeks it is ready to use. Always remember to keep a little starter back when using to start your next batch. Feed your starter every week with a little flour and warm water and sometimes a pinch of sugar to rev it up if it has gotten "lazy". I store my starter in a glass jar in the fridge. Let it come to room temp and feed it if it has sat for a long time unused. A thin dark liquid may develop on top, this is ok. Pour it off and add a little water and mix well. If you get too much starter, give some to a friend.

Time submitted: Tuesday, August 08. 2006 at 20:57:16
Contributed By: Kate
This comes from Yummyfood - Quick and easy international recipes http://www.yummyfood.net
The URL for it is: http://www.yummyfood.net/recipes-id630.html
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Answer 3

Mix sour with dough= sourdough
LOL