![]() I hope you enjoy this potato flake sourdough starter recipe and if you are looking to make some delicious bread with it when its ready check out this Sourdough Bread Recipe. This process can be repeated as often as every 48 hours but MUST be repeated at least once per week to keep the yeast alive. Mix it well and let stand OUT OF REFRIGERATOR all day. ( Do Not Use Metal Bowls or Utensils with Fermented Foods ) Add 3/4 cups sugar, 3 TBSP potato flakes, and 1 cup warm water. A large mason jar and lid works great to store your starter in the fridge or even a non toxic plastic container with a lid. ![]() The starter then goes into the refrigerator for 3-5 days before making bread. On day 3 or when your starter is bubbly and active, you will feed your starter with the feeding recipe and leave the mixture on the counter for another 8-12hours. While your starter is sitting on the counter you can loosely cover your jar with cheese cloth or a coffee filter and wrap a rubber band around it. Its as easy as combining all ingredients in a large bowl and then leaving to sit at room temperature for 2-3 days, stirring a few times a day. Since it uses a package of yeast to get it started you will not need to feed it every day like a traditional sourdough starter. This recipes calls for 5 simple ingredients to get your starter going from scratch. It takes about 7 days or longer to develop the starter and will produce a more tangy flavor and slightly chewy textured bread. It is kept on the counter and fed twice a day. Traditional sourdough starter only uses a flour and water mixture that contains naturally occurring wild yeast and good bacteria to rise. place it back into the fridge for 8-10 more days. When you use this starter you will take it out of the fridge and let it come to room temp, then remove your discard for your recipe, feed the starter with the feeding recipe and after it has sat out for 12 hrs. This starter is stored primarily in the refrigerator and needs to be fed or used every 8-10 days. The discard is ideal for making loaves of sandwich bread, rolls and lots of different delicious discard treats like cinnamon buns. The starter will then feed off the sugar and the yeast ( and bacteria ) that is already on the surface of the potato flakes and flour. After the starter is developed the commercial yeast will not be needed for the follow-up feedings. This fermented sourdough starter requires potato flakes, sugar, and commercial yeast to begin the initial starter. ![]() How is this recipe different than an traditional sourdough starter? These gases also become trapped in the batter or dough and creates a dough that rises during the breadmaking process. These gases help to break down the grains making them more easily digestible. There is gas that’s released as the grain in the dough begins to ferment. Sourdough is a form of grain fermentation. ![]()
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