Karla Harkins Recipe

Potato Flake Sourdough Starter and Bread Recipe

By Karla Harkins Karla_Harkins


Rating:
Serves:
3 loaves
Cook Time:
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 eight hours. 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. 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

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14 Comments

user
Gillian Oehme Gilliansr
Feb 12, 2015
Hope somebody replies to this within 8 hours or I will be baking bread tonight and if it fails I guess I will be refridgerating the next batch. I used to make this bread years ago but I was given the initial starter and I never had a problem with it. My kids are now grown and I want to surprise them and my husband for valentines!
user
Gillian Oehme Gilliansr
Feb 12, 2015
I find this recipe a little confusing. I have made initial starter left it on counter for two days. I fed it this morning and is bubbling like crazy. Now can I make bread with this and then put it in the fridge or do I have to put it in the fridge before I use it for making bread?
user
Karla Harkins Karla_Harkins
Aug 15, 2014
I just saw the comment about proofing in the microwave. I boil water in the microwave to get it all hot and steamy and then put my bowl of dough, covered with a towel, into the microwave and let it rise in the microwave with the microwave turned off of course. LOL.
user
Karla Harkins Karla_Harkins
Aug 15, 2014
Hi Denise, I tried to message you back but it said you had disabled your messaging. Once you put the starter in the fridge you only have to take it out and let it get back to room temp before you use it make bread. When you leave it on the counter is when the part happens that causes the yeast to multiply and cause the bread to rise. I hope your next batch comes out better. You may need to let it rise longer if your yeast hasn't gotten to a high enough level in your starter. I wish you luck!!

Karla
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Denise Kellum dkellum
Aug 13, 2014
Was wanting to take to a reunion on Sunday and didn't know if I had time to make bread.