Potato Flake Sourdough Starter and Bread
A unique sourdough bread starter, formulated with instant potato flakes, yields delicious bread and can be maintained for extended use.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Create Starter: In a small bowl, combine 1 cup warm water, 1/2 cup sugar, 1 package dry yeast, and 3 tablespoons instant potato flakes; ferment on the counter for two days.
-
Prepare Feeder: Mix 1 cup warm water, 1/2 cup sugar, and 3 tablespoons instant potato flakes. Add this mixture to the starter and stir.
-
Let the starter stand on the counter for 8 hours, stirring occasionally, then refrigerate for three to five days before use.
-
Make Bread: Preheat oven to 350°F.
-
Remove 1 cup of starter from the refrigerator and bring to room temperature.
-
Combine the room-temperature starter with 6 cups bread flour, 1 tablespoon salt, 1/2 cup sugar, 1/2 cup oil, and 1 1/4 cups warm water in a large bowl; mix thoroughly, then knead for 5 to 10 minutes until elastic.
-
Place dough in a greased bowl, cover, and let rise in a warm spot for about 12 hours.
-
Punch down dough, then knead on a floured surface to degas.
-
Spray three loaf pans; divide and shape the dough into loaves, then place in pans, cover loosely, and let rise for 6 to 8 hours.
-
Bake at 350°F for 25 to 30 minutes. Remove loaves from pans and cool completely on a wire rack.
-
Maintain Starter: After using 1 cup of starter, reserve 1 cup of the remainder and refrigerate (discarding any extra).
-
To feed (or every 3-5 days), add a freshly prepared feeder mixture (as in step 2) to the reserved starter; stir, leave on the counter for about 12 hours, then refrigerate.