Instant Potato Sourdough Starter

Instant Potato Sourdough Starter


3 tbsp instant mashed potato flakes


3 tbsp white sugar


1 c. warm water


1 ¼ tsp active dry yeast


Combine instant potatoes, sugar, water, and yeast in a covered container.
 Let the starter sit on a counter for 5 days, stirring daily with a wooden stirrer.
On the morning of the fifth day, feed the starter with 3 tbsp instant potatoes, 3 tbsp sugar, and 1 cup warm water.
In the evening, take out 1 cup of starter to use in sourdough recipe. Refrigerate the remaining starter.
Every five days, feed the starter 3 tbsp instant potatoes, 3 tbsp sugar and 1 cup of water.
If starter is not being used in a recipe, keep it refrigerated and discard (or give away) 1 cup of starter after each feeding.


A friend's sourdough starter and bread recipe, this starter they had had for 2 years and it is still going strong.


Keep starter in refrigerator -- feed once a week. Add:


¾ c. sugar


1 c. warm water, and


¼ c. instant potato flakes


Set on counter (or in the oven) uncovered for a day or a night (8-12 hours)


If not making bread, throw away (or give away) 1 cup of starter. Put starter back in fridge and do not tighten lid... leave on loose.


If making bread, mix these ingredients in a large bowl:


1 cup starter


1 Tbs. Salt


6 cups flour


½ cup sugar


½ cup oil


1 ½ c. warm water


Stir together. Cover top of the bowl with a piece of oiled wax paper. Let it stand overnight or all day.


Next morning, or that night... push dough down with hand, divide into 3 parts... knead each part on a floured surface 20 times.
 Put each kneaded part into a greased or sprayed loaf pan. Let rise 4-6 hours or overnight.


Bake at 350 for 30 to 35 minutes. Remove from pans, brush with butter and cool.