SOURDOUGH STARTER IV
- 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
- 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
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
Number Of Ingredients 10
- 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
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
Number Of Ingredients 16
- 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
- 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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- In a medium-sized saucepan add potato chunks, water to cover, bring to boil over high heat, then lower heat to maintain a slow simmer. Cook until the potatoes are so tender they fall apart, about 30 - 45 minutes. Cool and purée with an immersion blender. You'll want 2 cups of thick "potato water", so add additional water if too much has evaporated during cooking.
- Add to the 2 cups "potato water": the sugar and flour, and beat until you have a smooth, creamy batter. Place batter in a ceramic bowl and cover with a clean kitchen towel or piece of plastic wrap. Allow to ferment at warm room temperature for at least 3 days (I keep mine on top of a radiator), or until you see lots of bubbles. (Refer to the original recipe linked in post for more details.)
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- Heat Part 1: You’ve just made your sourdough starter. When you start a new sourdough, be sure to store it in a warm area. Sourdough activates and grows in temperatures between 75˚F and 82˚F (25˚C – 28˚C).
- Heart: This refers to having care, patience, and time. When you’re beginning a new sourdough starter, allow the sourdough starter time to grow, regardless of the recipe’s suggested number of days.
- Health: A healthy sourdough starter is bubbly, risen, and for a potato sourdough may have a clear liquid formed on top. This clear liquid might turn a little pink or purple because of the potato, but that is normal.
- Hunger: Feed daily your starter. For a potato starter like in the traditional New Zealand Potato Sourdough Bread recipe, you’ll add ~1 cup of lukewarm potato starch water, 1 tsp sugar, and 1-2 cups of flour as needed.
- Hydration: A sticky sourdough is actually a good texture for baking. Developing gluten in kneading your sourdough is important; however, the key is not adding in too much flour during the knead.
- Help: We have to help our dough by controlling it. As sourdough bread bakes, it needs room for expansion. If you’ve ever made sourdough bread before, you have probably seen sections of your bread that appear to have “blown out” while baking.
- Heat Part 2: This refers to the baking portion. A Dutch Oven is a key component to the dough rising IN the oven. Sourdough browns and forms a hard crust quickly, if baked on a cookie sheet.
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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.