SOURDOUGH |
POTATO FLAKE STARTER & BREAD
Below are bread and starter recipes for the Potato Flake Starter.
This page contains recipes for two different potato flake starter recipes,
along with instructions on starting
up the starter, feeding it, baking
bread
with it and storing it. The information
was compiled from a variety of recipes for this particular starter and
bread found across the internet. Both of these starters call
for the use of commercial bakers' yeast, others do not. Pick one
starter, try it and see how it works for you. If it doesn't work
for you or you don't like it, give the other one a try.
This one uses yeast, water, sugar and potato flakes to start and feeds
with sugar, water and potato flakes.
.
Starter Ingredients:
3 tsp active dry yeast
1/2 c warm water to dissolve yeast: (105 to 110 degrees - some recipes
omit this 1/2 cup )
1 c warm water (some recipes call for more than 1 cup)
2/3 c sugar to 3/4 cup sugar (amount seems to vary in various recipes)
3 Tbs instant potato flakes (other recipes call for more)
Dissolve yeast in 1/2 cup warm water, then add with 1 cup warm water,
sugar and potato flakes.
Note: remember it is the sugar and potatoes flakes which feed the yeast
Feeding Ingredients:
3/4 c sugar
3 Tbs instant potatoes flakes
1 c warm water
POTATO FLAKE STARTER #2
This one uses yeast, water, sugar and flour to start and feeds with sugar, water and potato flakes.
Starter Ingredients:
1 to 2 Pkg active dry yeast (recipes vary in amt)
1/2 c warm water
2 Tbs.. sugar ( some recipes call for more sugar )
3 Tbs Flour (not potato flakes)
Mix yeast with the 1/2 cup warm water. Combine remaining starter ingredients
and add to yeast mixture.
Feeding Ingredients:
2/3 cup sugar
3 Tbs. instant potato flakes
1 cup warm water
Instructions for both starters:
After combining the starter ingredients let it stand at room temperature
in a lightly-covered glass jar for 3 to 5 days. Refrigerate
it and feed every 3 to 5 days. Give it several feedings 3 to 5 days
apart to age the starter before baking with it for the first time.
(Other instructions say to mix the starter and let it sit overnight, then
refrigerate it, covered, for 3 to 5 days before using it to make bread.
Let it come to room temperature, feed it and let stand overnight before
baking with it. If one way doesn't work for you, try the other way.)
Instructions for both starters:
Take the starter out of refrigerator and let sit at room temp for 8
hours, then add the Feeding Ingredients and let it sit at room temperature
for 8 hours or overnight, then place it all back in the refrigerator or
follow instructions below FOR BAKING. It is important to use and feed the
starter consistently for bread making or the taste and texture of the bread
may change. Many starters mutate over time and bread results may
become variable.
Instructions for both starters:
Measure out one cup or the starter for your recipe and place the remainder
in refrigerator, loosely covered, again feeding it every 3 to 5 days until
you want to bake with it again. Some recipes say to use one cup for bread,
save one cup to refrigerate and feed and throw or give the rest away.
After your starter is well established , you will only need to feed it
once a week. As with any starter, if it looks moldy or smells off
, discard and try again. Both starters will bubble (give off gas)
if active but will not rise. Stir any separated liquid back into
the starter
Ingredients for 2 - 3 loaves of bread:
1 c starter (see above)
1/2 c sugar (some recipes call for less sugar)
1/2 c corn oil
1 Tbls salt (some recipes call for less salt, 1 to 2 tsp.)
1 1/2 c warm water
6 c bread flour OR 4 c bread flour & 2 c whole wheat flour
Bread Making Instructions:
Combine bread ingredients in large bowl mixing by hand to make a stiff
batter or dough. (Depending on which starter you use, humidity etc., the
amount of flour required may vary. Many recipes indicate the dough
should be pliable and non sticky- and advise being careful about adding
too much flour or kneading too much as the bread will be heavy)
Place dough in a greased/oiled large bowl, turning dough over to coat with oil.. Cover lightly with plastic wrap and let rise overnight (at least 8 to 12 hours) on counter at room temperature or in a warm place. In the morning, punch dough down lightly with fist and divide it into two or three parts. (Some recipes indicate to let the dough rest covered 15 minutes before kneading). Knead each piece lightly on floured surface and place in two or three greased loaf pans (quantity depends on pan size). Brush with oil. Cover lightly and let rise for 6 to 12 hours at room temperature or until puffy in pans (no specifics how high in the pan dough should rise- but it probably should come to tops of the pan). (Bread will rise in less time during the summer (perhaps 4 hours or so) and need more time for rising in the winter (8 hours or so).
Bake at 325-350 F degrees for 25 to 35 minutes or until it tests done and is golden. Remove from pans, brush with butter and let cool.
VARIATIONS:
CINNAMON RAISIN BREAD: Roll out dough and brush with melted butter. Sprinkle with sugar and cinnamon, to taste. Add some raisins over dough. Roll dough up, place in pans and let rise as instructed above. When baking, recipe may need 10 to 15 minutes more baking time or bake till tested done.WHEAT BREAD: substitute for the flour: 4 cups bread flour, 2 cups whole wheat
SALLY LUNN: use 1 cup starter, 2 eggs, 3/4 cup warm milk, 1/2 cup melted butter cooled, 1 tsp salt and 4 cups flour. Combine and mix all well. Cover and let rise until double in a warm place. Spoon into a well-greased bundt pan. Cover again and let rise until double. Bake 350F 45 to 55 minutes or until it tests done.
Instructions for both starters:
If you are using your starter on a regular basis, store it in the refrigerator.
It is important to keep the starter lightly covered when refrigerated or at room temperature since a tightly sealed container will cause the yeast to have a feeding frenzy from the sugar and potato flakes and the starter may become weakened. Keep the starter in a non-metalic container. Until the starter is well-established, take it out and feed it every 3 to 5 days whether you are going to bake with it or not. If you are not baking with the starter, discard all but 1 cup of starter and feed the 1 remaining cup with the feeding ingredients as above.
If you are not using your starter regularly, it MIGHT be possible to
freeze some of it if you will not be using it for a while. Thaw and
feed several times before using for baking. No guarantees that the
starter will remain viable through freezing..
NEED MORE INFORMATION?
See Starter Maintenance if your starter is ailing or you need more information on maintaining your starter, .
See Baking with a Starter for some recipes and tips on finding other great sourdough recipes.
See Sourdough Definitions for help
in understanding some sourdough technical terms.
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