Directions: |
Directions:Make the Starter
In a small bowl, mix together 1 c warm water, ½ c sugar, yeast, and 3 T potato flakes. Leave on the counter to ferment for two days.
Feed with starter feeder. If you get a starter from someone else, you can omit this step.
Make the Starter Feeder
In a small bowl, mix 1 c warm water, ½ c sugar and 3 T potato flakes.
Add to starter, mixing well.
Let stand on countertop 8 hours. Refrigerate 3 to 5 days, then make bread.
Feeding the Starter
After using 1 c of the starter for bread, discard all but 1 c of starter and refrigerate.
When you are ready to make more bread, or every 3 to 5 days, add starter feeder mixture again.
Stir well and leave on the counter overnight or all day (about 12 hours) and then refrigerate.
Make Bread
To a large bowl or stand mixer bowl, add 1 c starter, bread flour, salt, ½ c sugar, ½ c oil, and 1 ¼ c warm water. Mix well.
Using a dough hook or by hand, knead for 5 to 10 minutes until smooth and elastic.
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 the dough equally among the 3 pans (shaping into loaf form).
Let rise 6 to 8 hours, covered loosely.
Bake at 350 F for 25 to 30 minutes.
Remove from oven and from pans, and cool completely on a wire rack. |
This recipe for Potato Flake Sourdough Bread is from