Potato Sourdough Starter Recipes

Steps:

• Combine 1st 4 ingredients and store in covered glass container for 5 days at room temperature.
• Stir daily using wooden spoon Take out 1 cup starter for bread and store remaining in refrigerator.
• Feed starter every 3 days.
• Makes 1 cup starter every 3 days.

Steps:

• Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.
• On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
• Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.

Steps:

• Combine potatoes and water in a small stock pot or medium saucepan. Cover and boil until potatoes are tender, about 35 minutes. Drain cooking liquid into a large glass measuring cup. Reserve potatoes for another use.
• Transfer 1 1/4 cups of potato liquid to large ceramic or glass bowl. Add flour, sugar and salt to bowl; stir to combine. Cover bowl with cheesecloth and let stand at room temperature until starter begins to ferment and bubble, about 4 days. Starter is now ready to use.
• Storage and feeding of starter: Transfer to covered plastic container and store in refrigerator. Feed starter every 2 weeks. Begin each feeding by discarding all but 1 cup. Mix 1 cup flour and 1 cup warm water (105 to 115 degrees F) into remaining mixture. Cover with plastic; let stand at room temperature overnight. Replace lid; return to refrigerator.

Steps:

• 1. On day 1, stir together the sugar, hot water, potato flakes and yeast, and place in a scrupulously clean ceramic crock or large glass jar. Cover with 3-4 layers of cheesecloth and secure with large rubber band. Let set for 5 days at room temperature. This may take only 3-4 days in very warm weather.
• 2. On the 5th day, stir in the 1 cup hot water, sugar, and potato flakes. Cover and allow to set 3-5 more days. You should smell a nice sourdough aroma. Stir it down and use for baking breads.
• 3. When baking bread, always feed the remaining starter to keep it fresh and growing. Remove 1 1/2 cups of the starter for your bread, and replace it with 1 cup hot water, 3/4 cup sugar, and 3 tablespoons potato flakes each time you use it. Cover and let set at room temperature for 24 hours, then refrigerate and save for your baking. Feed it every 5-7 days. You may replace the cheesecloth with a LOOSE-fitting lid once you refrigerate it, but do not use a tight fitting lid. The sourdough starter creates gases that must have room to breathe.
• 4. To make bread, see my recipe https://www.justapinch.com/recipes/bread/bread-other-bread/potato-sourdough-bread.html.