Stashcook: Meal Planner & Recipe Keeper

Potato Flake Sourdough Starter and Bread Recipe

Name: Potato Flake Sourdough Starter and Bread
Prep time: 15 min
Cook time: 30 min
Total time: 196 h 45 min
Yield: 3
Ingredients: For the Starter:; 1 cup warm water; 1/2 cup sugar; 1 package (2 1/4 teaspoons) dry yeast; 3 tablespoons instant potato flakes; For the Starter Feeder:; 1 cup warm water; 1/2 cup sugar; 3 tablespoons instant potato flakes; For the Bread:; 1 cup starter; 6 cups bread flour; 1 tablespoon salt; 1/2 cup sugar; 1/2 cup oil; 1 1/4 cups warm water

The Spruce Eats

This sourdough bread starter begins with instant potato flakes and makes a delicious bread. When fed properly, this starter will last a long time.

Ingredients

For the Starter:

1 cup warm water

1/2 cup sugar

1 package (2 1/4 teaspoons) dry yeast

3 tablespoons instant potato flakes

For the Starter Feeder:

1 cup warm water

1/2 cup sugar

3 tablespoons instant potato flakes

For the Bread:

1 cup starter

6 cups bread flour

1 tablespoon salt

1/2 cup sugar

1/2 cup oil

1 1/4 cups warm water

Method

Gather the ingredients.

In a small bowl, mix together the warm water, sugar, yeast, and potato flakes. Let ferment on the counter for two days.

Gather the ingredients.

In a small bowl, mix together the warm water, sugar, and potato flakes. Add to the starter, mixing well.

Let the mixture stand on the countertop for 8 hours, stirring every so often. Refrigerate for three to five days before making the bread.

Gather the ingredients.

Remove the starter from the fridge and let it come to room temperature. To a large bowl or stand mixer bowl, add 1 cup starter, bread flour, salt, sugar, oil, and warm water. Mix well. Using a dough hook or by hand, knead for 5 to 10 minutes until smooth and elastic.

Put the 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 the dough. Knead on a floured surface to remove any air bubbles.

Spray 3 loaf pans with cooking spray and divide the dough equally among the pans (shaping into loaf form). Cover loosely and let rise for 6 to 8 hours.

Bake at 350 F for 25 to 30 minutes. Remove from the pans and cool completely on a wire rack.

After using 1 cup of the starter for the bread, reserve 1 cup of the remaining starter and refrigerate (discard the rest).

When you are ready to make more bread, or every three to five days, add the starter feeder mixture again to the starter. Stir well and leave on the counter overnight or all day (about 12 hours) and then refrigerate.

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