Servings: 1 loaf at a timePrep Time: 10 minutes, 5 days Cook Time: varies
3 Tablespoons instant mashed potato flakes
3 Tablespoons white sugar
1 cup warm water
2 1/4 teaspoons active dry yeast
Combine instant potatoes, sugar, water, and yeast in a covered container or zip top bag. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon, or just mush the bag really well to blend ingredients.
On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. That 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.
TO USE STARTER IN 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.
Categories: Breads, Sourdough, Yeast Breads
Submitted by: hershiesgirl on February 3, 2011
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