1848 Addison Avenue East - Twin Falls, Idaho 83301 - (208) 736-8048 Open  M-F 9:30 AM. to 4:00 PM    Sat. 10:00 AM to 2:00 PM    Sunday Closed  MST
Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipe : Potato Sour Dough Starter Main Recipes Dutch Oven Recipes Back to the Sour-Dough Oven Recipes page. Potato Sour Dough Starter Be good to your starter by using or replenishing it every 10 days, and it will reward you with baked goods full of tangy sourdough taste. Remember, the older your starter, the heartier the sourdough flavor. 3 Potatoes, diced 8 1/4 Cups Flour 3/4 Cup Sugar 2-pkgs. Dry Yeast 1/4 Cup Oil 3 tsp. Salt Makes: about 2 1/2 Cups Starter Directions Step 1: Cook potatoes in 6 cups unsalted water until tender; drain, reserving 5 cups potato water. Cool water. Use potatoes later for baking bread. Step 2: To make starter, combine 2 cups flour, 2 tablespoons sugar, 1 cup reserved potato water, and yeast. Cover; let stand in a warm place overnight. Step 3:Next day stir starter; remove 1 cup. Add 2 tablespoons sugar to 1-cup starter; pour in pint jar. Cover and store in refrigerator until ready to use. To remaining 4 cups of starter add oil, salt and enough flour to make moderately stiff dough. Place in large greased bowl. Let rise in a warm place until doubled in size, about 1 to 1 1/4 hours. Stir down. Divide dough into thirds. Place in a warmed and greased 12" Dutch Oven. Three loaves can be baked in one 12" Dutch Oven. Let rise until nearly doubled. Bake for 50 to 55 minutes at 350 degrees. Use 25 total briquettes only, 10 on the bottom and 15 on top of you Dutch Oven. Step 4:To use reserved starter, proceed as before, except substitute 1 cup reserved starter for first sup potato water. From the All About Potatoes Cookbook page 51 by Colleen Sloan Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!
Questions & Comments Secure Ordering. Your Privacy is Key! © 1997-2012 A Happy Camper, All Rights Reserved Worldwide! Using this web site acknowledges your agreement to the Terms of Use and Online Privacy Policy. Designed, Maintained & Hosted by: Internet Marketing Specialists & DLA Enterprises