Easy to Make Sourdough Starter Using Potato Flakes

Easy to Make Sourdough Starter Using Potato Flakes

Making Homemade Sourdough Bread can sound intimidating. Having to make a Starter is the number one reason some folks are hesitant to begin making sourdough bread.

In reality, it can be very simple and easy. If this is your first time, don't sweat it. By using this easy-to-make sourdough starter using potato flakes, you will be a pro in no time.

Why do I Need a Starter?
In order to make bread, you have to have a leavening agent. A leavening agent is simply the substance that causes bread to rise.

This happens when a gas called carbon dioxide is released either through a chemical reaction or when the yeast begins feeding on the sugars. This causes the dough to expand

In this case, the sourdough starter is our leavening agent that causes our bread to rise. 

The Flavor and Texture of the Bread Made with this Starter:

This starter produces a very light and fluffy bread that is slightly sweeter and less sour than traditional sourdough bread.

The results will be similar to traditional white bread but will all the great benefits of sourdough bread.

Ingredients
3 tablespoons Instant Mash Potatoes
3 tablespoons white sugar
2 1/4 teaspoons active dry yeast
1 cup water (lukewarm)

Instructions
Step 1: Start with a clean glass container or a large bowl. I like to use a mason jar.
Step 2: Add in the warm water, then add in your dry ingredients
Step 3: Stir with a wooden spoon. Do not use metal because it can react with the ingredients.
Step 4: Cover the dish with a clean dishcloth or cheesecloth, something where it can breathe. Do not refrigerate this mixture at this point. Leave it in a warm place at room temperature so the yeast and bacteria can go on a feeding frenzy.
Step 5: Stir the starter every day.
Step 6: On the morning of the 5th day, you will feed the starter. Add in 3 tablespoons of instant potato flakes, 3 tablespoons of white sugar, and 1 cup of lukewarm water.
Step 7: Stir this and continue to let it sit out at room temperature for at least 6-8 hours.
Step 8: After the starter has sat out at room temperature for 6 to 8 hours, remove 1 cup of the starter to make your bread. Make sure to stir the starter really well before you remove the 1 cup starter. You will then place the rest of the starter in the refrigerator.
Step 9: Feed the starter every 3 to 5 days using steps 6 through 8.
Notes
On the 5th day, you are ready to use the starter to make your bread so be prepared for this last step. You will use this to make bread every 5 days. You can make bread every day if you feed it each morning and then remove the 1 cup of starter at the end of the day to make the bread.
If you are not going to make bread at least every 5 days, you can still feed the starter and then discard the 1 cup. There are also recipes that you can use the discard for as well.

Video on how to make sourdough bread using a potato flake starter https://youtu.be/bf6zzMUMLys

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