SOURDOUGH BREAD WITH POTATO FLAKES STARTER

SOURDOUGH BREAD WITH POTATO FLAKES STARTER

This is an old recipe I've had for years. Potato flakes make an easy starter.

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

Ingredients:

• Starter (first time):
• 1 cup warm water
• 1/2 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
• 1/2 cup sugar
• 1/2 cup oil
• 1-1/4 cups warm water
• 1 cup starter (See notes below)

Preparation:

First Time Starter Directions:
Mix water, sugar, yeast and instant potato flakes. Let ferment on counter 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. Discard any other starter. 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.

Carla's Notes:
I let my mixer do the kneading. Using the dough hooks I "knead" for 4 minutes. Then I knead only lightly after the dough has risen and been punched down. I heat a cup of water in my microwave, then with the microwave off, I put the dough in there with the steamy water. Works especially well in the winter when it might be hard to find a warm place for the dough to rise.

One more note: I roll dough to about 1/2 inch. Spread powdered sugar and cinnamon on it, add nuts or raisins and roll it up jelly roll fashion. Bake in a regular loaf pan or cut in wheels to make cinnamon rolls. Hope this helps. I think it's a can't-fail recipe!

Recipe Source: Traditional recipe submitted by Carla Jacobs
Reprinted with permission.