1 c Water, 1/2 c Potato flakes.
1 c Sugar, and
Now the starters. This is the starter that Connie used. After that is an
alternative for people who have trouble with the first one.
Potato starter I:
Mix the ingredients. Cover loosely and leave in a warm place, such as on
top of a water heater, for 3 or 4 days. If the mixture starts to smell
yeasty prior to 3 or 4 days, or is ready. Go ahead and feed it and start
making bread. See the feeding directions below. This is from the “Panola
COunty Heritage Cookbook”.
For people who have trouble cultivating wild yeast, this is an alternate
starter recipe.
Potato starter II: 2 evelopes (2 TBSP) active dry yeast, 1/2 cup warm water
(105 to 115 F), 1 cup warm water (105 to 115 F), 2/3 cup sugar, and 3 TBSP
instant potato flakes.
Dissolve the yeast in 1/2 cup warm water in a medium mixing bowl. Stir in
1 cup warm water, sugar, and potato flakes.
Let the mixture sit out all day, then refrigerate 10 to 15 days. (A 10 day
schedule works fine.) Remove from refrigerator and feed, see the feeding
instructions below. Now you are ready to use 1 cup of the starter to make
bread.
Return the rest of the starter to the refrigerator for another 5 to 10
days. Before making your next batch of bread, feed the starter again.
Now that we have a starter, we need to feed it.
Feeding Recipe: Starter from recipes above, 1 cup water, 3/4 cup sugar, and
3 TBSP instant potato flakes.
Into starter, stir ingredients well and keep at room temperature for 10 to
12 hours.
Makes 2 – 3 cups.
Yields
2 servings