posted by regie 06-25-100 4:55 AM
Instant Potato Starter
1 pkg. dry yeast
1/2 cup sugar
2 cup warm water
2 tablespoon salt
1/2 cup instant potato flakes
3/4 cup sugar
1 cup warm water
1 teaspoon instant potato flakes
1 cup starter
1 1/2 cup lukewarm water
1 teaspoon salt
1/4 cup sugar
1/2 cup oil
6 cup flour
Starter: Dissolve yeast in 1/2 Cup of warm water. Add remaining ingredients 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 refrigerator for 3-5 days.
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 Cup to use in making bread and return remaining starter to refrigerator. Keep refrigerated from 3-5 days; feed again. After feeding, take out 1 Cup to use in making bread, or give 1 Cup to a friend, or throw 1 Cup away.
Starter must be fed again in 3-5 days.
Bread:Mix first 5 ingredients together. Add in flour 1 Cup 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.
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.
Yield: 1 servings.
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