Potato flake sourdough starter?

Discussion in 'Countryside Families' started by 6e, May 19, 2010.

  1. 6e

    6e Farm lovin wife Supporter

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    Kansas
    I wasn't sure where to post this, but I'm trying to get a starter going for potato flake sourdough starter and this isn't going well. It's watery and not bubbly at all. This is a recipe using yeast. I know the ones that don't use yeast can take longer. I am on day 4 now of it sitting out and have stirred each day and while it does have a very sour smell, there's no signs of life to it.
    Does anyone has a better recipe that maybe I can start over with? Or are all potato flake starters watery?
     
  2. chickenmommy

    chickenmommy nosey, but disinterested Supporter

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    Hows the humidity in your kitchen. I always have better luck with my starter during humid periods than dry. And air conditioning can have an affect on it's growth, also. Something else, check the sodium content of the potato flakes. Salt kills yeast so if it is a high sodium flake, you could be killing it with it's own ingredients.
     

  3. GrannyG

    GrannyG Well-Known Member

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    Location:
    near Abilene,TX
    I have used the same recipe for years. Nanny's dear
    friend Daisy brought it to us about 15 years ago. She
    and Nanny were
    the best of buddies. Daisy is now 99 and still
    remains our dear, loving neighbor. She took care of
    the whole family when we lost Nanny. She is what I
    call a true Matriarch of Humanity, and so it
    is with love that I share her recipe.

    SOURDOUGH STARTER

    1 1/2 cups flour

    1 1/2 cups water

    1 cup sugar

    1/2 cup Instant Potato Flakes

    Stir all in a quart jar, cover and let ferment
    out of the refrigerator at least 48 hours.
    Refrigerate. Night before baking, take it out
    of the refrigerator. Take 1 cup of above starter
    and put into a clean jar, add the following to it:

    1 cup flour

    1 cup water

    1/4 cup Instant Potato Flakes

    This is feeding the starter and will be for your
    next batch. I leave it out all day and refrigerate it
    that evening.

    Put the remainder of your original starter into
    a large bowl and add:

    3 cups water

    1 cup oil (I use Canola)

    3/4 cup sugar (I use only 1/2 as I don't like my
    bread sweet)

    1 package dry yeast, dissolved in 1/2 cup warm water
    (I let it foam up before I put it in the batter,
    make sure it is good.)

    4 teaspoons salt

    9 cups flour (You may need a little more, make
    a stiff dough)

    Pour onto a floured board and knead well.
    Put into a greased bowl and cover. Let rise
    until double in bulk. Knead lightly and make
    into 4 loaves. Put into greased loaf pans,
    cover with a dish towel, and let rise until
    double. (I put mine in the oven and close the
    door, the pilot light keeps it just right to rise high)

    Bake at 350 degrees for 30-40 minutes.
    Cool on rack, brush the top with butter,
    and remove from the pans.

    To give someone a starter, feed, let out for 8 hours.
    Give them 1 cup, use 1 cup starter and keep 1 cup
    in the refrigerator. Then half the recipe and make
    2 loaves of bread.

    This also makes great Cinnamon Rolls
    . You cannot fail with this recipe, as each time
    you use the fresh packet of yeast. It is a very
    good recipe. Happy Baking.

    For fluffy pancakes, add 1/4 cup of starter to
    your basic pancake mix. They rise so pretty
    and are so good.
     
  4. mamastars

    mamastars Well-Known Member

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    Feb 28, 2006
    Sourdough Starter: 3/4-C. Sugar, 1-C Warm Water, 3-Tablespoons Potato Flakes, 1-pkg. yeast. Mix in a glass jar, leave starter out of the refrigerator 8-10 hrs until bubbly, then put initial starter in frig for 3-5 days. Take out and feed. Feed Starter: feed starter 3-5 days with 1-C warm water, 3-Tablespoons Potato Flakes, 1/3-C Sugar. Set out at room temp. until bubbly (usually 8-12 hrs. depends on room temp.) Leave the jar lid slightly open so starter can breathe. Use 1-Cup starter to make bread and put remaining back in frig. with jar lid closed. Bread: 6-C Bread Flour, 1/2-C Corn or Veggie. Oil, 1/4-C sugar (optional, I don't), 1-Tablespoon Salt, 1 1/2-C Warm Water, 1-C Starter. Combine ingredients. Allow to rise in greased (I use oil) bowl overnight. (cover with plastic wrap) Punch down (I use wooden spoon and fold over 5-6 times) Divide in half and place in greased (I use oil) 2- bread pans. Cover with plastic wrap and let rise 4-5 hrs (all day is fine) Bake @ 350 for 30 mins. until golden top. Butter tops.

    I made this recipe for years and its very forgiving. I never use any metal bowls or spoons only pans. It is runny (watery) and you can see the potato flakes rise and fall in the jar while it is feeding. Usually if the flakes doesn't rise/fall and get some bubbly in the jar the starter has died. Good luck hope it work for you!
     
  5. 6e

    6e Farm lovin wife Supporter

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    Location:
    Kansas
    Thank you for the recipes. :) Off to try again.