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Homemade Sourdough Potato Bread Starter Recipe

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This recipe for Homemade Sourdough Potato Bread Starter is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
To make Starter:
2 cups warm water
1 package yeast
2 cups all purpose flour




Note: Most instant potato flakes contain a preservative that prevents fermentation. We recommend using 3 Tablespoons mashed,, cooked potato.
Directions:
Directions:
Place ingredients in a 4- to 6-quart plastic or glass container and mix well using a wood or plastic spoon. Cover, but vent slightly (do not seal). Let stand 6 hours to overnight in a warm (85 degree) place. Mixture will ferment and increase in size, thin out and then return to original volume. Refrigerate, loosely covered.
In the morning, remove Starter from refrigerator, remove 1 cup of the starter and place in a large bowl. Cover loosely, set aside. To the original starter add the following:kk
To feed the starter,
1 cup all- purpose flour
2/3 cup granulated sugar
3 tablespoons instant dry OR 3 tablespoons mashed, cooked potato(see note)k
1 cup very warm tap water
Mix well with a fork, cover loosely and set stand 8 to 10 hours at room temperature.
That night place the original starter in the refrigerator and do not use again for 3 to 5 days. (If you do not plan to bake a loaf every week you may leave it up to 2 1/2 weeks, but the bread will be best if you feed the starter at least once a week. At least every other week remove 2 cups of the starter and either bake 2 batches or give the starter to a friend.)

 

 

 

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