Friday, April 5, 2013

Sourdough Bread Recipe Made with Instant Potato Flakes
Potato flakes make an easy starter for sourdough bread. This is a variation of friendship starter for breads. With attention, you can keep this starter going for a very long time. It will continue to gather wild yeast from the air and just get better. As with most yeast breads, you will need to plan ahead for rising time when you use the starter to bake bread.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


  • Starter (first time):
  • 1 cup warm water
  • 1 3/4 cup sugar
  • 1 package (2-1/4 teaspoons) dry yeast
  • 3 level Tablespoons instant potato flakes
  • .
  • Starter Feeder (subsequent times):
  • 1 cup warm water
  • 1/2 cup sugar
  • 3 Tablespoons potato flakes
  • .
  • To Make Bread:
  • 6 cups bread flour
  • 1 Tablespoon salt
  • 13/4 cup sugar
  • 1/2 cup oil
  • 1-1/4 cups warm water
  • 1 cup starter (See notes below)


First Time Starter Directions:
Mix water, sugar, and potato flakes flakes. Let the starter ferment on the countercounter for two days. Then feed with starter feeder (below). If you get starter from someone else, you can omit this step.

Starter Feeder:
Combine water, sugar, and potato flakes. Add to starter. Let stand on countertop eight hours. Refrigerate 3 to 5 days, then make bread.

After using 1 cup of the starter for dough, pour one cup back into container and refrigerate. Store starter in refrigerator.

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).

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.

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