Potato Starter & Sourdough Potato Bread
Source of Recipe
CD Kitchen
List of Ingredients
2 envelopes active dry yeast (about 2 tablespoons)
1 1/2 cups warm water (105 to 115 degrees) (divided use)
2/3 cup sugar
3 tablespoons instant potato flakes
More water, sugar and potato flakes
Recipe
Dissolve yeast in 1/2 cup warm water in medium mixing bowl. Stir in
remaining 1 cup warm water, sugar and potato flakes.
Let mixture sit out all day, then refrigerate for 2 to 5 days. Remove from
refrigerator and feed again with 1 cup water, 2/3 cup sugar and 3
tablespoons instant potato flakes.
Stir well and keep at room temperature 10 to 12 hours. Now you are ready to
use 1 cup of the starter to make bread. Return the rest to the refrigerator.
Feed again with ingredients above and keep at room temperature another day
before making the next batch.
Makes 2 to 3 cups.
Sourdough Potato Bread
1 cup potato starter
1 1/2 cups warm water
1/2 cup vegetable oil
1 tablespoon salt
2/3 cup sugar
6 to 7 cups unsifted all-purpose flour, or as needed
In mixing bowl, combine starter, water, oil, salt and sugar. With dough hook
or wooden spoon, gradually beat in enough flour to make a soft but workable
dough. Knead with dough hook or by hand on a floured board for about 8
minutes, until satiny.
Turn dough into a greased bowl, cover and let rise until doubled.
Punch dough down. Shape into loaves and place in lightly greased 8- to
9-inch loaf pans, or form into rolls and arrange on lightly greased baking
sheets. Cover and let rise again until doubled. Bake at 350 degrees 30 to 40
minutes for loaves, 18 to 20 minutes for 2-inch rolls.
Makes 2 loaves or 2 1/2 dozen 2-inch rolls.
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