Sourdough Bread Starter

by Kim Reynolds

Servings:

INGREDIENTS

1/2 cup instant potato flakes
2 cups warm water
1/2 cup sugar
2 teaspoons salt
1 package yeast

Feed:
1/4 cup sugar
3 Tablespoons instant potato flakes
1 cup warm water

INSTRUCTIONS

Dissolve yeast in 1/2 cup of warm water. Add remaining ingredients and stir well. Keep at room temperature for 24 hours. Put into refrigerator until ready to use. Take out and feed with the feed mixture.

Feed:
Mix well and add to starter. Let stand out of refrigerator all day. (8 to 12 hours) Mixture will be bubbly. Take out one cup to make bread and return remainder to refrigerator. Keep in refrigerator three to five days and feed again. If not making bread after feeding starter, throw away one cup or give to a friend. This is to avoid deflating your starter.

CHEF COMMENTS

No comments are available.

Tagged: breads, sourdoughstarter, yeaststarters add tags

Have you made it? What'd you think?

Log in to review this recipe.