Recipe: Potato Flake Sourdough Starter and Bread Recipe for Pat, Texas

Hi Pat:-) I found this recipe on the internet. I hope it works for you. I have included two comments from people who have tried this starter that may be helpful to you.

POTATO FLAKE SOURDOUGH STARTER AND BREAD RECIPE

("It took about six weeks for this starter to really develop the strong sour/tangy flavor I was looking for, but it was well worth the wait.")

("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.")

STARTER (FIRST TIME):
1 cup warm water
1/2 cup sugar
1 package (2 1/4 teaspoons) dry yeast
3 level Tablespoons instant potato flakes

STARTER FEEDER (SUBSEQUENT TIMES):
1 cup warm water
1/2 cup sugar
3 Tablespoons potato flakes

TO MAKE BREAD:
6 cups bread flour
1 Tablespoon salt
1/2 cup sugar
1/2 cup oil
1 1/4 cups warm water
1 cup starter (See notes below)

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.

STARTER FEEDER:
Combine water, sugar, and potato flakes. Add to starter. Let stand on countertop eight hours. Refrigerate 3 to 5 days, then make bread.

After using 1 cup of the starter for dough, pour one cup back into container and refrigerate. Discard any other starter. Store starter in refrigerator.

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).

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.