Potato Sourdough Starter Food

SOURDOUGH POTATO BREAD

Steps:

• Put the flours, salt, mashed potato and sourdough starter in a large bowl.Stir in the potato cooking water to make a wet dough, mixing very well to ensure everything is combined.Cover the bowl and leave overnight (12-16 hours).
• The dough should be well risen and very bubbly. Leave a little longer if necessary.
• Scrape the dough out of its bowl and onto a floured worktop.If making 2 small instead of 1 large loaf, divide the dough in half.Fold the dough several times to shape it to the proving basket(s) or tea towel-lined bowl(s).Cover and leave on the worktop to rest for 10 min.
• After 10 min, dust the proving basket(s) or tea towel(s) with fine polenta, cornmeal or flour and put the dough inside.Cover and leave for 1 hour - 1.5 hours until the depression left by a finger pressed into the dough slowly rather than quickly springs back.In the meantime: preheat the oven to its highest setting and put inside one or two cast iron pots or Dutch oven(s) including lids.
• When ready to bake, remove the pot(s) from the oven and carefully flip the dough from the proving basket(s) or bowl(s) into the pot(s).Slash the top(s), replace the lid(s) and place in the oven.Immediately turn the heat down to 240C/220C Fan/Gas 9.Bake for 30 minutes without removing the lid(s).
• After 30 minutes, reduce the heat to 220C /200 Fan /Gas 7.Remove the pot(s) from the oven, take the bread(s) out, then return to sit directly on the oven shelf. Bake for a further 10-15 minutes until the bread is cooked through (should sound hollow when tapped underneath).If necessary, reduce the oven temperature to stop the crust over browning before the bread is finished baking.
• Place on a wire rack to cool before eating.Bread should keep at least 3 days but can be successfully frozen.Tip: slice before freezing so you can just take out as much as you need.

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.

POTATO SOURDOUGH STARTER

Steps:

• Gather the ingredients.
• Peel and cube the potatoes.
• In a large pot, boil the potatoes in 4 cups of water until soft, about 30 minutes.
• Set a colander over a large bowl and drain the potatoes. You'll use both the potato water and the potatoes in the starter, so be sure to reserve the potato water.
• Return the potatoes to the pot and mash using a potato masher or immersion blender.
• Add the mashed potatoes to the potato water. Stir and set aside to cool until lukewarm.
• Stir in the yeast and warm water. Then mix in the bread flour, sugar, and salt.
• Cover the bowl with a clean kitchen towel and let it sit for 24 hours at room temperature.
• Pour the starter into a large jar or 2 smaller jars, cover, and store in the refrigerator. It is now ready to use in your favorite sourdough bread recipe. Enjoy.

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 IV

Steps:

• Combine potatoes and water in a small stock pot or medium saucepan. Cover and boil until potatoes are tender, about 35 minutes. Drain cooking liquid into a large glass measuring cup. Reserve potatoes for another use.
• Transfer 1 1/4 cups of potato liquid to large ceramic or glass bowl. Add flour, sugar and salt to bowl; stir to combine. Cover bowl with cheesecloth and let stand at room temperature until starter begins to ferment and bubble, about 4 days. Starter is now ready to use.
• Storage and feeding of starter: Transfer to covered plastic container and store in refrigerator. Feed starter every 2 weeks. Begin each feeding by discarding all but 1 cup. Mix 1 cup flour and 1 cup warm water (105 to 115 degrees F) into remaining mixture. Cover with plastic; let stand at room temperature overnight. Replace lid; return to refrigerator.

POTATO SOURDOUGH STARTER

Steps:

• 1. On day 1, stir together the sugar, hot water, potato flakes and yeast, and place in a scrupulously clean ceramic crock or large glass jar. Cover with 3-4 layers of cheesecloth and secure with large rubber band. Let set for 5 days at room temperature. This may take only 3-4 days in very warm weather.
• 2. On the 5th day, stir in the 1 cup hot water, sugar, and potato flakes. Cover and allow to set 3-5 more days. You should smell a nice sourdough aroma. Stir it down and use for baking breads.
• 3. When baking bread, always feed the remaining starter to keep it fresh and growing. Remove 1 1/2 cups of the starter for your bread, and replace it with 1 cup hot water, 3/4 cup sugar, and 3 tablespoons potato flakes each time you use it. Cover and let set at room temperature for 24 hours, then refrigerate and save for your baking. Feed it every 5-7 days. You may replace the cheesecloth with a LOOSE-fitting lid once you refrigerate it, but do not use a tight fitting lid. The sourdough starter creates gases that must have room to breathe.
• 4. To make bread, see my recipe https://www.justapinch.com/recipes/bread/bread-other-bread/potato-sourdough-bread.html.