Instant Potato Starter Recipe

Step 1

STARTER: Dissolve yeast in 1/2 C. of warm water. Add remaining ingred. and stir well. Place in glass jar, covered loosely with foil, plastic wrap, etc. (to allow for gas expansion). Keep at room temperature for 24 hrs. Then place starter in frig. for 3-5 days.

Step 2

Feed: After starter has been refrigerated 3-5 days, take out and feed it above mixture. Let stand out (loosely covered) all day (8-10 hrs. ). Take out 1 C. to use in making bread and return remaining starter to frig. Keep refrigerated from 3-5 days; feed again. After feeding, take out 1 C. to use in making bread, or give 1 C. to a friend, or throw 1 C. away. Starter must be fed again in 3-5 days.

Step 3

Bread: Mix first 5 ingred. together. Add in flour 1 C. at a time until thoroughly mixed. Knead until good "elastic" consistency, but don't over knead. Place approx. 2 Tbl. oil in bottom of large bowl; turn dough over so oiled side is facing up. Cover with dish towel; let rise until double - about 8-10 hrs. Punch down, knead again only a few times, mixing in flour until good consistency. Divide dough in half, shape into loaves. Place in ungreased loaf pans; let rise again (4-6 hrs. ). Bake @ 350 for 25-35 min. until golden brown and loaves sound hollow when tapped. Cinnamon Bread: Before placing dough in loaf pans to rise, roll out, brush with melted butter, sprinkle with cinnamon and sugar. Roll up and place in loaf pan to rise.

Step 4

This is a great recipe - I've enjoyed it for years! Your starter should bubble a little after it has set out for the day (before you feed it). If not, I have added yeast to the warm water of the "feed" and added it in and the starter has recovered just fine! Enjoy! And let me know how you like it!

Don in Arlington, TX

Things You'll Need

  • 1pk Dry yeast,
  • 1/2c Sugar
  • 2c Warm water,
  • 2tb Salt
  • 1/2c Instant potato flakes
  • 3/4c Sugar,
  • 1c Warm water,
  • 1ts Instant potato flakes
  • 1c Starter,
  • 1 1/2c Lukewarm water
  • 1ts Salt,
  • 1/4c Sugar
  • 1/2c Oil,
  • 6c Flour

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