Potato Flake Sourdough Starter and Bread Recipe


Karla Harkins Recipe

By Karla Harkins Karla_Harkins


Rating:
Serves:
3 loaves
Cook Time:
Method:
Bake
Comments:

I used to make this years ago. I had forgotten about it until my daughter asked for some. I found this on the internet. This isn't as sweet as Amish Friendship Bread.

Ingredients

STARTER (FIRST TIME):
1 c
warm water
1/2 c
sugar
1 pkg
dry yeast (2 1/4 teaspoons)
3 Tbsp
instant potato flakes, dry
STARTER FEEDER: (SUBSEQUENT TIMES)
1 c
warm water
1/2 c
sugar
3 Tbsp
instant potato flakes, dry
TO MAKE BREAD:
6 c
flour
1 Tbsp
salt
1/2 c
sugar
1/2 c
oil
1 1/4 c
warm water
1 c
starter (see note #3)

Directions Step-By-Step

1
First Time Starter Directions:

Mix water, sugar, yeast, and 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.
2
Starter Feeder:

Combine water, sugar, and potato flakes. Add to starter. Let stand on countertop 8-12 hours, until bubbly. Refrigerate 3 to 5 days, then make bread.
3
After using 1 cup of the starter for dough, pour one cup back into container and refrigerate. Discard any other starter or give to friends. Store starter in refrigerator.
4
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).
5
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.
6
Heat a cup of water in the microwave, then with the microwave off, 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.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: Southern


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21 Comments

user
Sharon Holliday Sharonch
Aug 20, 2015
Hi, I made the starter but when I used a cup for bread I had less than a cup left. I've looked over the recipe and can't see where I did it wrong. Do you have any ideas.
Thank you so much!
user
karen feagle ckfeagle
Jul 14, 2015
I made this bread yrs ago with my mom and it was always so easy, but now that I've started it again, I'm having a problem at times with my dough not rising, and I mean not rising at all! My starter is healthy and bubbly and I feed it on schedule, I'm really flustered because it works great sometimes and sometimes it doesn't work at all. I'm kinda at the end of my rope with it, I just have no idea what's going on with it. Any ideas?
user
Mary R Morris photosister
Jun 10, 2015
I sure will it will be my first venture into sour dough
user
Karla Harkins Karla_Harkins
Jun 10, 2015
Good luck, Mary! I hope you like it. Please let me know. Thanks.
user
Mary R Morris photosister
Jun 7, 2015
Thank you for answering ,after I figured it out in my head it made sense. My Aunt In Law and I are going to make it. I am beginning my starter tomorrow. Thank you again for answering. Will let you know how it turns out , I am new making at sour dough bread. I like the fact your directions are so clear.