potato flake sourdough starter

mary13

See my previous entry. I am adding my recipe, but the starter is not working properly for me. Can anyone help?
Potato flake sourdough starter: I do not use fresh potatoes, I use potato flakes. :) To start: 2 pkgs dry yeast, disolved in 1/2 cup warm water , then add 1 cup warm water, 2/3 cup sugar, 3 tablespoons potato flakes. Let sit out all day. Refrigerate for 3 to 5 days. Take it out and feed again with 1 cup water, 2/3 cup sugar, & 3 tablespoons potato flakes. Let sit out all day or all night. Stir. Remove 1 cup of starter to make dough for bread.
For the bread: In a large glass bowl add 6 to 7 cups bread flour OR unsifted all purpose flour, 1 cup starter, 1 1/2 cups warm water, 1/2 cup vegetable or canola oil, 1 tsp. salt, 2/3 cup sugar. Mix together with wooden spoon. Knead until a good doughball texture. Lightly grease glass bowl; Very lightly grease top. Cover; let rise until double in size, (overnight). Punch down,divide into 2 or 3 balls according to size of pans. Knead each ball, shaping into loaf and placing in lightly greased loaf pans. Cover. Rise again until doubled. Bake in 350 degree oven for about 25 minutes until golden. Brush butter on top of hot bread.

badge posted by: mary13 on July 23, 2011 at 11:00 am in Baking, sourdough
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reply by: MangoChutney - Sandra Too on July 23, 2011 at 11:49 am
MangoChutney - Sandra Too

First question: Does the original mixture ever get bubbly? If not, then the dry yeast may be no good.

reply by: swirth on July 23, 2011 at 2:37 pm
swirth

The details below are from BakingCircle member Twin2...she owned and ran a bakery for many years and these were recipes she used for many of her bakery items...the potato flakes version is further down in the copy/paste. I can get you more info here after awhile that Twin2 has written about but wanted to get the recipes here first:

Submitted by: Twin2
Category: Sourdough
Last Updated: 3/3/2007

Sourdough Starter

• 8 medium potatoes
• 1/2 cup sugar
• 1 Tablespoon yeast
• 1 Quart lukewarm distilled water
• 2 level Tablespoons salt

Boil the potatoes; peel and mash very fine. Add lukewarm water, sugar, salt and yeast. Put this mixture into a bowl and cover. Set in a warm place (85 - 90 degrees) for 5 hours. Then put into a glass or plastic container. Keep in a cool place and use when 24 hours old.

• Do not seal lid on glass jars. It could cause the glass to shatter.

• Use one cup of this starter for your recipe and store the rest to use next time.

• To feed the starter add for each cup of reserved starter:

• 1/2 cup sugar
• 1 cup warm water
• 3 Tablespoons instant potato flakes

• Mix well and add to starter. After feeding the starter, leave out all day (8 - 12 hours), or overnight, until very bubbly.

• Use one cup to make bread and refrigerate the rest. When making bread always feed the starter and use it as described above.

• I also have a recipe starting with the potato flakes instead of boiling the potatoes.

• 2 cups warm water
• 2 Tablespoons yeast
• 1 1/2 cups sugar
• 1/2 cup potato flakes

• Mix together and let stand for 24 hours. Store in refrigerator for 3 to 5 days. On the fourth day, feed as above and proceed as with the other starter. This works just as well, but takes longer to get going.

• I have starter that I have been using for about 15 years, feeding it and using it this way.

Hope this will help you!

reply by: swirth on July 23, 2011 at 3:06 pm
swirth

Here is info from Twin2 back in June 2011...I think it will help you:
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•Reply by twin2 on June 17, 2011 at 8:27 pm

I've made untold numbers of these loaves or rolls or sweet rolls with this recipe. I used to have a bakery and this was our mainstay recipe. Made all sorts f things out of it.

To make the Sourdough starter:

8 medium potatoes
1/2 cup sugar
1 Tablespoon yeast
1 Quart lukewarm distilled water
2 level Tablespoons salt

Boil the potatoes, peel and mash very fine. Add lukewarm water, sugar, salt and yeast. Put this mixture into a glass or pottery bowl and cover. Set in a warm place (85 9 0 degrees) for 5 hours. Then put into a glass or plastic container. Keep in a cool place and use when 24 hours old.
Do not seal lid on glass jars. It could cause glass to shatter.

Before making your dough feed the starter:

To feed the stater, add for each cup of reserved starter:

1/2 cup sugar
1 cup warm distilled water
3 Tablespoons potato flakes

Mix well and add to starter. After feeding the starter, leave out all day (8-12 hours) or overnight, until very bubbly.

Use one cup of the starter to make one batch of dough. Refrigerate the rest or make another batch of something. Always reserve one cup and of the starter and return it to the refrigerator to feed and use after a rest of at least three days.

To make the bread:

1 cup starter
1/2 canola oil
1/2 cup sugar
1 1/2 teaspoons salt
1 1/2 cups water
Bread Flour, about 6 cups
1 Tablespoon yeast

Mix together until you have a nice dough that leaves the side of the bowl but is still soft. Knead by hand or electric mixer until you have a nice windowpane. Allow to raise until doubled. Shape as desired. Makes 3 loaves of bread. Or you can make dinner rolls or sweet rolls or cinnamon buns etc., you decide.

Allow to raise until almost doubled. Bake at 350 degrees until you get a temperature of 205 degrees on an instant read thermometer. Remove from pan and cool on wire rack.

Also makes delicious cinnamon or cinnamon raisin bread. For the dinner rolls, I used to cut the sugar in the dough step in half.
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Reply by Lisa Moon on June 18, 2011 at 1:47 pm

Thank you so much for the recipe and advice! So, while I am not using the Starter, should I just refridge it? Also, does the Starter need to be fed weekly?
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•Reply by twin2 on June 18, 2011 at 4:42 pm

Yes, you keep it in the refrigerator after you remove what you need for your recipe(s). Always save at least one cup. Let it rest for at least three days, then feed it and use it again per instructions. I forgot to mention that you never use a metal spoon or bowl for this bread starter. When making the dough batches you can use stainless steel mixing bowls on your stand mixer, or the bread machine. Never use aluminum to mix the dough. I did that one time with an old-fashioned dough bucket and it turned the bread dough grey! You don't have to feed it every week. It can go as long as a month, but more frequent feedings will keep it more active.

reply by: mary13 on July 24, 2011 at 10:36 am
mary13

Hi, thanks much for your help on the sourdough starter. I have been so frustrated that I cannot get this up and going. I made this for years, then let the starter go. My bread was always so light and delicious, And, I did make rolls,etc. When I used to knead the loaves for the pans, they had bubbles to knead out. Now, I can't get that consistency. So I get dense bread not fully risen that I have to use for croutons or French toast! I will try to make the starter with potatoes first, maybe it is in the starch? Or the weather.....I have even tried different flours. If I can get this right, I will let you know. Thanks again! from Leesburg, Florida

reply by: swirth on July 24, 2011 at 11:09 am
swirth

You're very welcome and I hope some of the info will get you going so you can enjoy your sourdough baking projects!