Sourdough Bread from Potato Flake starter

(from home4edu’s recipe box)

What my dad used to make. And cinnamon rolls, too! Those are in another recipe here. I will also post the ‘making the starter recipe, too. Here is the video with step by step. I did change the temp and time for what was better for my oven. https://youtu.be/icXSKUt6Gw4 If you don’t want that much bread at one time, you can freeze the made loaves and thaw out later or you can take the one or two of the loaves you are forming and pop those (each) into a zip top bag and toss in the fridge. When ready to bake, set out in a prepared loaf pan, let rise around 6 hours then bake.

Source: Long ago!

Prep time: 15 minutes
Cook time: 40 minutes
Serves 24 people

Categories: Bread

Ingredients

  • TO FEED STARTER
  • 1/2 cup sugar
  • 3 T potato flakes
  • 1 cup warm water
  • BREAD DOUGH:
  • 1 cup starter
  • 1 1/2 cups warm water
  • 2 tsp salt
  • 1 T sugar
  • 1/2 cup oil
  • 6 cups bread flour
  • Opt: 4 C bread flour,, 2 C whole wheat (I grind my own) and increase starter and water by 2 T each.

Directions

  1. Remove your starter from the fridge and measure out 1 C into a quart jar. Discard the rest, give to a friend with a copy of the recipe or return to the fridge to feed another day.

  2. To the 1 C in the quart jar, feed it with the listed ingredients. Stir well, cover loosely and set in a draft free place for 8-12 hours. Stir occasionally. You will notice it fizzing and bubbling. That’s good.

  3. After 8-12 hours (depending on how warm your house is – warmer= shorter time) measure out 1 C of starter to make your bread dough. Return the rest to the jar in the fridge.

  4. In a large bowl mix together the ingredients for the bread dough.

  5. Pour/scrape out onto a lightly floured surface and knead. You won’t be kneading like you do with a yeast bread dough. It’s a cross between kneading and the stretch/fold you do for regular sourdough. It’s more like a light massage.

  6. With about 1 T of oil, grease the large bowl you mixed everything in and put dough inside. Turn it over and around to coat with oil.

  7. Cover with a damp towel, waxed paper, plastic wrap, etc and let rise about 12 hours. It depends on the temperature of your house. It needs to be a long slow rise, so coolish is better than warm.

  8. Punch down, turn it out, knead (see above) 8-10 times on lightly floured surface

  9. Divide and shape into (2 large or 3 medium) loaves and/or rolls

  10. Let rise 4-6 hours, it needs to almost double in size.

  11. Bake at 325 for about 40 minutes (for glass/ceramic or dark pans) (for loaves. Rolls will take less time.) depending on your oven and how brown you want the top of your bread. Golden brown is nice to aim for. Internal temp should be around 205 degrees F.

  12. *I have not tried to substitute other sugars. This sugar is usually gone in the fermentation process. I have used avocado oil and olive oils. I use Himalayan pink salt. I have used both potato flour and potato flakes but potato flakes works better in the long run with consistency.

  13. Keep your starter refrigerated when not in use. It should last at least 6 months without feeding. You’ll know it’s still alive when you feed it and hear or see bubbles or activity. It should have a nice mildly sour smell but not foul.

  14. This recipe makes 3 medium loaves or 2 large.

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