Sourdough Starter I

Recipe View 5 mins In a clean, covered container (a glass jar or plastic container works well), combine the instant potato flakes, sugar, warm water, and active dry yeast. (5 minutes)

Recipe View 2 mins Stir the mixture thoroughly with a wooden spoon until all ingredients are well combined. Ensure no clumps of potato flakes remain. (2 minutes)

Recipe View 120 hrs Cover the container loosely (allowing for gas release) and let the starter sit undisturbed on your kitchen counter for 5 days, stirring it daily with a wooden spoon. Observe the changes in texture and aroma as the fermentation process begins. (5 days)

Recipe View 5 mins On the morning of the fifth day, 'feed' the starter. Add 3 tablespoons of instant potato flakes, 3 tablespoons of sugar, and 1 cup of warm water to the existing starter. (5 minutes)

Recipe View 2 mins Stir well to incorporate the new ingredients. (2 minutes)

Recipe View 2 mins In the evening of the fifth day, remove 1 cup of the starter to use in your favorite sourdough recipe. This is your 'ripe' starter, ready for baking! (2 minutes)

Recipe View 2 mins Refrigerate the remaining starter in the covered container. This slows down the fermentation process and preserves the starter for future use. (2 minutes)

Recipe View 5 mins Every five days, 'feed' the refrigerated starter with 3 tablespoons of instant potato flakes, 3 tablespoons of sugar, and 1 cup of warm water. (5 minutes)

Recipe View 360 hrs If you plan to use the starter in a recipe, remove it from the refrigerator and let the fed starter rest at room temperature for 6 hours before use to reactivate it. (6 hours)

Recipe View 2 mins If you are not using the starter in a recipe, keep it refrigerated and discard 1 cup of starter after each feeding to prevent it from becoming too large. This ensures a balanced and active starter. (2 minutes)