Potato Flake Sourdough Starter And Bread Food

POTATO FLAKE SOURDOUGH STARTER AND BREAD RECIPE

Steps:

• 1. 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.
• 2. Starter Feeder: Combine water, sugar, and potato flakes. Add to starter. Let stand on countertop 8-12 hours, until bubbly. Refrigerate 3 to 5 days, then make bread.
• 3. After using 1 cup of the starter for dough, pour one cup back into container and refrigerate. Discard any other starter or give to friends. Store starter in refrigerator.
• 4. 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).
• 5. 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.
• 6. Heat a cup of water in the microwave, then with the microwave off, put the dough in there with the steamy water. Works especially well in the winter when it might be hard to find a warm place for the dough to rise.

SOURDOUGH BREAD

Steps:

• Mix ingredients together and let it sit out all day until the potato flakes rise.
• Place the starter uncovered in the refrigerator and feed it every 5-7 days.
• Typically, you want to feed the bread the night before you plan on having fresh bread.
• After feeding the starter, let it sit out on counter all day or overnight before you make your bread (about 8 hours). It should bubble and foam.
• Give your sourdough starter a good stir before adding it to the bowl. Separation is natural and common.
• In a large mixing bowl, combine water, sugar, sourdough starter, oil, and 1 TBS instant yeast. Leave it for about 10 minutes, or until the yeast is active and foamy.
• Once the yeast is active, add in the salt, and about 5 cups of bread flour. Mix together well. Slowly add in the last cup of flour.
• The dough will be slightly sticky, but should pull away from the bowl and hold a soft round shape.
• Quickly remove the dough from the bowl and spray it with cooking spray. Place the dough back in the bowl to rise. Cover the bowl with plastic wrap that has also been sprayed with cooking spray. This prevents any air draft drying out your dough. The spray wrap will prevent the dough from sticking once it has risen.
• Let the dough rise in a warm place until doubled in size. I will usually preheat my oven to about 120, turn it off, and stick it in there.
• Once the dough has risen, it's time to shape your loaves. I prefer to use medium sized aluminum loaf pans. You can buy a 3 pack for .98. It's the perfect size. Divide the loaves into 4 equal sizes. Shape into a loaf and place in a greased pan.
• Cover again with greased plastic wrap and let rise in a warm space for another 1-2 hours, or until it just at the top of the pans.
• Preheat oven to 350 degrees and bake for 30 minutes.
• Immediately remove from pans onto a cooling rack, and brush the tops with melted butter.

INSTANT POTATO SOURDOUGH STARTER

Steps:

• Combine 1st 4 ingredients and store in covered glass container for 5 days at room temperature.
• Stir daily using wooden spoon Take out 1 cup starter for bread and store remaining in refrigerator.
• Feed starter every 3 days.
• Makes 1 cup starter every 3 days.

SOURDOUGH OATMEAL POTATO BREAD

Steps:

• Place ingredients in bread machine pan in the order that they are listed.
• Select dough cycle and press start.
• Turn dough out on lightly floured surface and shape into desired loaf.
• Place in greased loaf pan and let rise, covered, until 1 to 2 inches above edges of pan.
• Be patient, this can take several hours, depending upon how active your sourdough culture is.
• Uncover and bake at 350 degrees F for about 30 minutes, or until done.
• Immediately turn out of pan and cool on wire rack.
• Brush top crust with butter for a soft crust, if desired.
• NOTE: You can use part whole wheat flour (up to 1 1/2 cups) in place of all white flour.
• I recently made this and used only 1/2 cup of whole wheat flour.
• It made a very nice, light wheat bread.

SOURDOUGH STARTER I

Steps:

• Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.
• On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the 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. If starter is to be used in a 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.

SOURDOUGH STARTER FROM FLAKES

Steps:

• First Feeding:.
• In a glass or plastic bowl (never use metal) add the dried starter flakes, 1/2 cup of lukewarm (bottled) water and 1/2 cup of flour.
• Note: If you wish a stronger flavor add one or two tablespoons of rye flour to the first feeding.
• Using a plastic or wooden spoon (never metal) stir mixture vigoursly to add air.
• Cover loosely and place in a warm draft-free area (I leave it on my counter top).
• Allow the starter to proof for 8-14 hours (mixture should become very bubbly (don't worry if you see no activity, just continue with second feeding).
• Second Feeding.
• To the mixture add 1 1/2 cups lukewarm water and 1 1/2 cups flour, stir vigoursly.
• Cover loosely and place in a warm, draft-free area and allow to proof for 8-14 hours, until bubbly.
• Note: At this point I suggest making some flakes as a back up -- see Preserving Starter below.
• You should now have approximately 2 cups of active starter that is ready to use. Always save 1/4 cup of starter for future use, so if your recipe calls for more than 1 1/2 cups of starter then it will be necessary to add equal parts of water and flour and proof for another 8-14 hours.
• Maintaining the Starter:.
• After removing the quantity needed for the recipe, save approximately 1/4 cup of starter and discard (or make flakes) any additional starter. Place the saved starter in a glass jar or plastic storage container. Do not use an air tight container as the gases need room to escape. I use a glass jar with a small hole punched in the top (Since I do not want the starter to touch metal, I place a small piece of plastic wrap over the top before screwing on the metal cap). Next, stir in one-half cup each of flour and water, let sit on the counter for 30 to 45 minutes, then close the container and place in the refrigerator. This will preserve your starter until the next time you need it. The starter can be stored in the refrigerator for up to two weeks. If you must go longer than this, remove the container every two weeks or so and dump all but ¼ cup down the drain. Feed again, as above, to reactivate starter.
• Preserving your Starter.
• It is a good idea to preserve some of your starter in case something goes wrong. If your starter dies, you will have to purchase or get some more from somebody and start over. I have learned a method that can be used to preserve the starter for a long time without constantly adding flour or water. This method also makes it easier to share your starter with your friends.
• During the normal course of preparing your starter for bread baking and when it is active and bubbly, pour a small puddle of the starter onto some wax paper and spread it out with the back of a spoon so that the starter forms a very thin layer on the wax paper. Let it completely dry out overnight. The next day, bend the wax paper and the starter will break apart like potato chips. Place the starter chips in a plastic zip lock bag sealed tightly and then into the refrigerator. It is also a good idea to write the date and type of starter on the outside of the bag.
• Starter can be kept this way for up to six months with no ill effects, though I have heard you can probably go up to year. To reactivate it, place the starter chips in equal amounts of flour and water and put it in a warm place for 12 hours. I make these starter chips every three months or so to ensure I have a fresh backup for all my sourdough starters.