Potato Sourdough Starter Recipes

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SOURDOUGH STARTER IV



Sourdough Starter IV image

A sourdough starter that uses the liquid from boiled potatoes to attract wild yeast.

Provided by Paula

Categories     Bread

Time P3DT19h40m

Yield 8

Number Of Ingredients 5

4 russet potatoes, peeled
4 ½ cups water
1 cup unbleached all-purpose flour
1 ½ teaspoons white sugar
½ teaspoon salt

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.

Nutrition Facts : Calories 91.5 calories, Carbohydrate 20.1 g, Fat 0.2 g, Fiber 1.7 g, Protein 2.3 g, Sodium 149 mg, Sugar 1 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

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

POTATO SOURDOUGH STARTER



Potato Sourdough Starter image

I kept this sourdough starter going for years when my children were younger, and they loved the bread I made with it. I found the recipe recently and decided to revive it. I am also posting the bread recipe that goes with it.

Provided by Susan Feliciano

Categories     Other Breads

Time 3h20m

Number Of Ingredients 10

DAY 1
3/4 c sugar
1 1/2 c hot water
1/4 c potato flakes
1/2 tsp dry yeast
1 large ceramic or glass container to hold the starter
DAY 5
1 c hot water
3/4 c sugar
3 Tbsp potato flakes

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.

POTATO FLAKE SOURDOUGH STARTER AND BREAD RECIPE



Potato Flake Sourdough Starter and Bread Recipe image

I used to make this years ago. I had forgotten about it until my daughter asked for some. I found this on the internet. This isn't as sweet as Amish Friendship Bread.

Provided by Karla Harkins

Categories     Other Breads

Time 1h30m

Number Of Ingredients 16

STARTER (FIRST TIME):
1 c warm water
1/2 c sugar
1 pkg dry yeast (2 1/4 teaspoons)
3 Tbsp instant potato flakes, dry
STARTER FEEDER: (SUBSEQUENT TIMES)
1 c warm water
1/2 c sugar
3 Tbsp instant potato flakes, dry
TO MAKE BREAD:
6 c flour
1 Tbsp salt
1/2 c sugar
1/2 c oil
1 1/4 c warm water
1 c starter (see note #3)

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.

INSTANT POTATO SOURDOUGH STARTER



Instant Potato Sourdough Starter image

Make and share this Instant Potato Sourdough Starter recipe from Food.com.

Provided by TishT

Categories     Sourdough Breads

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

1 cup water, warm
3 tablespoons sugar
3 tablespoons instant mashed potatoes
2 1/4 teaspoons active dry yeast
1 cup water, warm
3 tablespoons instant mashed potatoes
3 tablespoons sugar

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.

Nutrition Facts : Calories 401.5, Fat 0.8, SaturatedFat 0.1, Sodium 43, Carbohydrate 97.6, Fiber 3.9, Sugar 76.2, Protein 5.5

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Top Asked Questions

Can you make sourdough bread with potatoes?
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) Potato sourdough starter produces a milder sourdough bread than the stronger rye or wheat starters. This starter is also inexpensive to make, using only three medium potatoes.
What is a potato flake sourdough starter?
A potato flake sourdough starter is a type of fermented sourdough starter that uses potato flakes and sugar to feed the yeast. The starter recipe is gluten- and dairy-free, which means it behaves differently from traditional sourdough or Amish Friendship Bread starters.
How do you use sourdough starter?
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. When baking bread, always feed the remaining starter to keep it fresh and growing.
How do you use a potato starter to make bread?
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.

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