Potato Flake Sourdough Starter Recipes

POTATO SOURDOUGH STARTER

Potato Sourdough Starter image

Potato sourdough starter uses potato water and mashed potatoes to capture a yeast for sourdough bread baking. It calls for only three potatoes.

Provided by Elizabeth Yetter

Time P1DT50m

Number Of Ingredients 7

Ingredients

3 medium potatoes
4 cups water
2 1/4 teaspoons active dry yeast (or one 0.25-ounce packet)
1 cup warm water
1 cup bread flour
1/3 cup white sugar
1 1/2 tablespoons salt

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.

Nutrition Facts : Calories 158 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, Sodium 1203 mg, Sugar 9 g, Fat 0 g, ServingSize 1 starter batch (6-8 servings), UnsaturatedFat 0 g

SOURDOUGH STARTER I

Sourdough Starter I image

A starter good for any sourdough recipe.

Provided by Becky Richardson

Categories Bread Yeast Bread Recipes Sourdough Bread Recipes

Time P3DT11h20m

Yield 4

Number Of Ingredients 4

Ingredients

3 tablespoons instant mashed potato flakes
3 tablespoons white sugar
1 cup warm water
2 ¼ teaspoons active dry yeast

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.

Nutrition Facts : Calories 50.6 calories, Carbohydrate 11.9 g, Fat 0.1 g, Fiber 0.6 g, Protein 1 g, Sodium 3.3 mg, Sugar 9.4 g

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