help with sourdough starter

[theshoer]

I need some help with some sourdough started (mother), could someone give me a recipe and instructions for making it and what it is suppose to look like when it is done. For some reason I am having a hard time getting it started, somethings not clicking so I would like some help. Also could I get a recipe for making bread.

All help is very much APPRECIATED

The Shoer

[Delmonico]

Check these two threads out:

http://www.cascity.com/forumhall/index.php/topic,34050.0.html

http://www.cascity.com/forumhall/index.php/topic,5500.0.html

Should be all you need, but if not let me know.

[Curley Cole]

Most Old Tymers tell ya the best way to get a good start is to get some from a pard. That said, it is really hard to succeed making a starter. I failed I don't know how many times before I got mine going. (that was one reason the old tymers would protect their start..)

anyways if yer interested I could send you some dried start from my starter (it is nothing but flour and milk and has been busy since 1980) I can also send you a copy of the recipe I used to start mine.
drop me a line at sdough@earthlink.net if interested.

good cookin
curley

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[Dakota Widowmaker]

I also found a nice starter that works well.

Take 5-6 potatoes, wash them, then boil them in 3 pints of water until soft.

Remove the water from the heat and slowly add flour (unbleached) until you have a thin batter-like mixture and let it scald/boil for just a bit and then let it cool.

Add the potatoes back in (mashed) then slowly add 1/2 cup sugar, 2 table spoons salt, 1/2 teaspoon ginger, and 3 packets of Red Star yeast ( not the fast rising)...

Place it in a large bowl (NOT METAL!!!) and cover with a damp towel or cheese cloth until it starts to "bubble".
Everything you use from this point forward should be scalded clean or you will likely KILL your starter.

Do not use metal for storage AFTER you have added the yeast...
For every cup you take out, replace it with a cup of "batter" as before.

Give it 24 hours until you use again.