“This one comes right out of Alaska and the Yukon from the gold rush. Is very simple, you just have to have patience for a few days. Is sensitive to cold, it must be kept warm. DO NOT SEAL IN A TIGHT CONTAINER.”
READY IN:
35mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil potatoes until they fall to pieces.
  2. Let cool then remove skins.
  3. Mash potatoes in the water to make a puree. (you need at least 2 cups)
  4. Pour into a large pot. (I use an old clay 4qt. bean pot).
  5. Mix in flour and sugar, and let sit covered in a warm place for at least 3 days stirring once or twice each day. Add water if too thick.
  6. After the 3rd day it should be bubbling nicely and ready to use.
  7. Surprise:.
  8. I kept my starter going for 10 yrs. and 2 moves. I just kept adding 1 C flour and 1-2 teaspoons sugar at a time to build it up, and used it a day or two later.

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