Potato Flake Sourdough Starter And Bread Recipes

POTATO SOURDOUGH STARTER

Steps:

• Gather the ingredients.
• Peel and cube the potatoes.
• In a large pot, boil the potatoes in 4 cups of water until soft, about 30 minutes.
• Set a colander over a large bowl and drain the potatoes. You'll use both the potato water and the potatoes in the starter, so be sure to reserve the potato water.
• Return the potatoes to the pot and mash using a potato masher or immersion blender.
• Add the mashed potatoes to the potato water. Stir and set aside to cool until lukewarm.
• Stir in the yeast and warm water. Then mix in the bread flour, sugar, and salt.
• Cover the bowl with a clean kitchen towel and let it sit for 24 hours at room temperature.
• Pour the starter into a large jar or 2 smaller jars, cover, and store in the refrigerator. It is now ready to use in your favorite sourdough bread recipe. Enjoy.

POTATO FLAKE SOURDOUGH STARTER AND BREAD RECIPE

Steps:

• 1. First Time Starter Directions: Mix water, sugar, yeast, and potato flakes. Let ferment on counter for two days. Then feed with starter feeder (below). If you get starter from someone else, you can omit this step.
• 2. Starter Feeder: Combine water, sugar, and potato flakes. Add to starter. Let stand on countertop 8-12 hours, until bubbly. Refrigerate 3 to 5 days, then make bread.
• 3. After using 1 cup of the starter for dough, pour one cup back into container and refrigerate. Discard any other starter or give to friends. Store starter in refrigerator.
• 4. When you are ready to make more bread or every 3 to 5 days add starter feeder mix again. Stir well and leave on the counter overnight or all day (about 12 hours).
• 5. To Make Bread: Add flour, salt, sugar, oil, and water to starter. Mix well. Knead on a floured surface for 5 to 10 minutes. Put dough into a greased bowl. Cover with a wet dish towel and let it rise in a warm place overnight or all day (about 12 hours). Punch down. Knead on a floured surface to get any air bubbles out. Spray 3 loaf pans with cooking spray and divide dough approximately equal into the 3 pans (shaping into loaf form). Let rise 6 to 8 hours, covered loosely. Bake at 350 degrees F. for 25 to 30 minutes.
• 6. Heat a cup of water in the microwave, then with the microwave off, put the dough in there with the steamy water. Works especially well in the winter when it might be hard to find a warm place for the dough to rise.

SOURDOUGH STARTER I

Steps:

• 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.