This potato sourdough starter is so simple. I’m sure sourdough purists will just roll their eyes at the mention of it. But y’all, it floats our boat and isn’t that what matters? We like it; we eat it and we share it. In fact, I need to share a bunch more of it so I’ll stop enjoying so much of it myself!
Bread is a real weakness for me. I’d rather have a warm Mr. Reed Mystery Roll than a piece of chocolate cake or a piece of Miss Pauline’s Coconut Pie which is a real good indication of just how much I love those rolls since I dearly love both the rolls and pie. Cinnamon rolls? Oh my goodness, yes! I get weak in the knees over those.
This sourdough starter is quick and easy; even a beginning bread maker won’t have any trouble whipping up a batch. The key, of course, is keeping it used and fed, which must be done every 3 to 5 days. Unlike traditional sourdough starters, the original starter gets discarded after four feedings. I’m not exactly sure why that is so, but I just follow the rules like a good girl. Also, unlike “true” sourdough starters, this one only gets fed as it’s used where many other sourdoughs require a daily (sometimes twice a day) regime of feeding.
The recipe comes from Glenda, my neighbor and friend. She got it from Mrs. Hampton, a.k.a. Diane, the crazy redhead. Where Diane got it, no one really knows. Just know that it’s not an original with me, but I am thankful to have it just the same.
Notes
After the first rising, I place one of the loaves in my bread maker and bake it. It works well if you want to give it a try.
Ingredients
- 3/4 cup granulated sugar
- 3 Tablepoons instant potato flakes
- 1 package active dry yeast
- 1 cup warm water
Starter Food:
- 3/4 cup granulated sugar
- 3 Tablespoons instant potato flakes
- 1 cup warm water
- Combine all ingredients and use to feed starter.
Bread:
- 6 cups bread flour
- 1/3 cup sugar
- l package active dry yeast
- 1 Tablespoon kosher salt
- 1/2 cup canola oil
- 1 cup sourdough starter
- 1 1/2 cups warm water
- 2 Tablespoons unsalted butter, melted
Instructions
- In a small bowl (I use a quart canning jar.), combine sugar, potato flakes and yeast.
- Stir in warm water.
- Cover with plastic wrap; punch 4-5 holes in the wrap.
- Refrigerate at least 3 days; use by day 5.
Preparation:
- Let stand at room temperature an hour before use.
- Stir well. Remove 1 cup starter for use in recipe. (Sharing with a friend is also good.)
Feed starter:
- Prepare one recipe of starter food; stir into remaining starter. Let stand at room temperature 8 to 12 hours.
- Cover with plastic wrap. Punch 4 - 5 holes in the plastic wrap. Place in refrigerator 3-5 days.
- Repeat the feeding procedure each time the starter is used.
- Discard any remaining starter after 4 feedings.
Bread:
- Combine bread flour, sugar, yeast and salt.
- Gradually stir in oil, starter and water
- Turn dough out onto a floured surface adn knead 4 - 5 times. (I cheat and use the dough hook on my mixer for the most part.)
- Turn into a well-oiled bowl, turning to grease all surfaces.
- Cover and let rise in a warm place for at least 2 hours, or until doubled.
- Punch down dough and divide in half. Shape each part into a loaf and place in a greased 9 x 5-inch bread pan.
- Brush tops of the loaves with melted butter; cover with a clean kitchen towel and let rise in a warm place about 1 hour or until doubled.
- Bake at 350 degrees for 25-30 minutes or until loaves sound hollow when lightly tapped.
- Remove from pans and cool completely on wire racks before slicing.
- Wrap fresh bread with plastic wrap and place in a bread bag; seal.
This sound incredibly yumm!
Can you comment on brushing with melted butter before the last rise? I learned differently–to save that for after baking. Does it change the results?
Thanks!
It depends on how you want your crust, I think. You can brush it on either before or after depending upon your preference. If I want a really crusty bread, I do not glaze since I think your bread loses that extra crispiness that you are often looking for in a hearth/sourdough,etc bread.