POTATO FLAKE STARTER #2
Source of Recipe
BBR
Recipe Introduction
Posted by: enjoynature_PA
List of Ingredients
This one uses yeast, water, sugar and flour to start and feeds with sugar, water and potato flakes.
Starter Ingredients:
1 to 2 Pkg active dry yeast (recipes vary in amt)
1/2 cup warm water
2 Tbsp. sugar ( some recipes call for more sugar )
3 Tbsp Flour (not potato flakes)
Mix yeast with the 1/2 cup warm water. Combine remaining starter ingredients and add to yeast mixture.
Feeding Ingredients:
2/3 cup sugar
3 Tbsp. instant potato flakes
1 cup warm water
Recipe
STEP 1 - STARTING UP THE STARTER
Instructions for both starters:
After combining the starter ingredients let it stand at room temperature in a lightly-covered glass jar for 3 to 5 days. Refrigerate it and feed every 3 to 5 days. Give it several feedings 3 to 5 days apart to age the starter before baking with it for the first time. (Other instructions say to mix the starter and let it sit overnight, then refrigerate it, covered, for 3 to 5 days before using it to make bread. Let it come to room temperature, feed it and let stand overnight before baking with it. If one way doesn't work for you, try the other way.)
STEP 2 - FEEDING THE STARTER
Instructions for both starters:
Take the starter out of refrigerator and let sit at room temp for 8 hours, then add the Feeding Ingredients and let it sit at room temperature for 8 hours or overnight, then place it all back in the refrigerator or follow instructions below FOR BAKING. It is important to use and feed the starter consistently for bread making or the taste and texture of the bread may change. Many starters mutate over time and bread results may become variable.
STEP 3 - BAKING WITH THE STARTER
Instructions for both starters:
Measure out one cup or the starter for your recipe and place the remainder in refrigerator, loosely covered, again feeding it every 3 to 5 days until you want to bake with it again. Some recipes say to use one cup for bread, save one cup to refrigerate and feed and throw or give the rest away. After your starter is well established , you will only need to feed it once a week. As with any starter, if it looks moldy or smells off , discard and try again. Both starters will bubble (give off gas) if active but will not rise. Stir any separated liquid back into the starter
Ingredients for 2 - 3 loaves of bread:
1 cup starter (see above)
1/2 cup sugar (some recipes call for less sugar)
1/2 cup corn oil
1 Tbsp salt (some recipes call for less salt, 1 to 2 tsp.)
1 1/2 cups warm water
6 cups bread flour OR 4 cups bread flour and 2 cups whole wheat flour
Bread Making Instructions:
Combine bread ingredients in large bowl mixing by hand to make a stiff batter or dough. (Depending on which starter you use, humidity etc., the amount of flour required may vary. Many recipes indicate the dough should be pliable and non sticky- and advise being careful about adding too much flour or kneading too much as the bread will be heavy)
Place dough in a greased/oiled large bowl, turning dough over to coat with oil. Cover lightly with plastic wrap and let rise overnight (at least 8 to 12 hours) on counter at room temperature or in a warm place. In the morning, punch dough down lightly with fist and divide it into two or three parts. (Some recipes indicate to let the dough rest covered 15 minutes before kneading). Knead each piece lightly on floured surface and place in two or three greased loaf pans (quantity depends on pan size). Brush with oil. Cover lightly and let rise for 6 to 12 hours at room temperature or until puffy in pans (no specifics how high in the pan dough should rise- but it probably should come to tops of the pan). (Bread will rise in less time during the summer (perhaps 4 hours or so) and need more time for rising in the winter (8 hours or so).
Bake at 325-350 F degrees for 25 to 35 minutes or until it tests done and is golden. Remove from pans, brush with butter and let cool.
CINNAMON RAISIN BREAD:
Roll out dough and brush with melted butter. Sprinkle with sugar and cinnamon, to taste. Add some raisins over dough. Roll dough up, place in pans and let rise as instructed above. When baking, recipe may need 10 to 15 minutes more baking time or bake till tested done.
WHEAT BREAD: substitute for the flour: 4 cups bread flour, 2 cups whole wheat
SALLY LUNN:
use 1 cup starter, 2 eggs, 3/4 cup warm milk, 1/2 cup melted butter cooled, 1 tsp salt and 4 cups flour. Combine and mix all well. Cover and let rise until double in a warm place. Spoon into a well-greased bundt pan. Cover again and let rise until double. Bake 350F 45 to 55 minutes or until it tests done.
STEP 4 - STORING THE STARTER
Instructions for both starters:
If you are using your starter on a regular basis, store it in the refrigerator.
It is important to keep the starter lightly covered when refrigerated or at room temperature since a tightly sealed container will cause the yeast to have a feeding frenzy from the sugar and potato flakes and the starter may become weakened. Keep the starter in a non-metalic container. Until the starter is well-established, take it out and feed it every 3 to 5 days whether you are going to bake with it or not. If you are not baking with the starter, discard all but 1 cup of starter and feed the 1 remaining cup with the feeding ingredients as above.
If you are not using your starter regularly, it MIGHT be possible to freeze some of it if you will not be using it for a while. Thaw and feed several times before using for baking. No guarantees that the starter will remain viable through freezing
NOTES : Sourdough Starter Secrets: Because starters contain acid that can react with metal, prepare sourdough starters only in non-metallic bowls. Be sure to use a large bowl since the starter will significantly increase in volume and may overflow a small bowl.
If you don't use the starter immediately, stir it and transfer it to a clean glass, ceramic or plastic container. Cover loosely and store in the refrigerator. Always bring the starter to room temperature before suing. This will take 2 to 12 hours. The longer it stands at room temperature, the tangier it will be.
To use, stir the starter and remove the desired amount. Bring to room temperature if refrigerated, and use in the recipe. Replenish the starter with equal amounts of flour and water to restore the volume; stir. (For example, if 1/2 cup starter was removed for a recipe, combine 1/2 cup all-purpose flour and 1/2 cup warm water. Stir into starter.) Let the replenished batch stand in a warm place (80'-90') for 12 to 24 hours or until light and bubbly. Stir starter; cover loosely and refrigerate.
If you don't use all the starter within 2 weeks, you will need to nourish it to keep it active. To nourish, remove half of the starter and share it with a friend or discard. Transfer remaining starter to a large non-metallic bowl. Add equal parts of all-purpose flour and warm water. Let stand in a warm place (80'-90') for 12 to 24 hours or until light and bubbly. Clean storage container. Stir starter and transfer to cleaned container; cover loosely and refrigerate.
If used and replenished or nourished at least every 2 weeks, the starter should remain active indefinitely.
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