Potato Flake Sourdough Starter Bread
This sourdough recipe is similar to the Amish Friendship Bread and is a really yummy starter that you feed like you do other sourdough. (For those of you who have the Dining on a Dime Cookbook, you can find this recipe on page 88.) These starters are fun to start and I have done them off and on over the years but, I must warn you, you must not become emotionally attached to them!
I’m afraid I treated mine too much like a family member. I even called him Herman. I got quite stressed if I forgot to feed him. Then, if I didn’t get a chance to bake him I felt so guilty if I had to throw part of him away. When I really couldn’t use him anymore, what was I to do with him? Should I let him die a slow death in the fridge or throw him in the trash to die an even more cruel death. I really was torn. : ) : )
Ever since I had to kill my first Herman, I haven’t had many others. It was too emotionally exhausting for me. Now you know I have gone off the deep end. : ) : ) You would be going crazy, too, if you had just spent the last four weeks putting 5,000 eyeballs into gingerbread men! : ) : )
Anyway, I hope you enjoy this Potato Flake Sourdough Starter recipe!
This recipe can be used to make not only bread and cinnamon rolls but also dinner rolls and pizza dough.
Potato Flake Starter Bread
1 pkg. or 1 Tbsp. yeast
1 cup warm water (110°-115°)
1/2 cup sugar
3 Tbsp. instant potato flakes
To make starter:
Mix starter ingredients in a glass jar or container. Cover loosely and let stand 24 hours at room temperature. Put in the refrigerator for three to five days. On the fourth day, feed it with 1/2 cup sugar, 3 tablespoons potato flakes and 1 cup water. Stir and keep at room temperature for 24 hours. You will use 1 cup of the starter to make the bread. Store remaining starter in the refrigerator and feed every four days. (If you don’t make bread, discard 1 cup starter at each feeding.)
1/3 cup sugar
1/2 cup oil
1 1/2 cups warm water (110°-115°)
1 Tbsp. salt
1 cup starter
6 cups flour
To make bread:
Stir together all the ingredients except flour in a 4-quart mixing bowl. Add flour a little at a time to the other ingredients, mixing well. Knead 5 minutes. Put dough into a large, greased bowl. Turn dough to grease the top. Cover bowl with aluminum foil. Let rise at room temperature overnight for at least 8 hours. Punch dough down. Turn out onto a floured board and knead. Divide into 3 parts and shape into loaves. Put into 3 greased loaf pans*. Brush tops with oil. Cover with a paper towel and let rise 4-5 hours longer. Bake at 350° for 30-40 minutes. Brush with butter and remove from pan. Cool and keep covered. Cinnamon rolls, pizza dough and rolls can also be made with this dough. Makes 3 loaves.
*If you don’t have 3 loaf pans, place in 2 pans and make the rest of the dough into rolls or cinnamon rolls.