Everyone thinks Sourdough starter and bread is so difficult. Believe me it's not and the outcome is well worth the time. I can't keep this bread in the kitchen at all, it goes that fast.
Sour dough starter
2 large potatoes, boiled, mashed with a fork, cooled to warm. (save water)
2 Tablespoons all purpose flour
2 cups potato water
1/2 teaspoon yeast
1/2 cup flour
Add yeast to 1 cup of the warm potato water to soften, about 5 minutes.
Put potatoes in mixer bowl, beat until smooth. Add 2 tablespoons flour. Add yeast mixture. Add
the remaining potato water alternately with 1/2 cup flour, 1/3 cup powdered milk. Mix together
and put in a large jar. Cover with cheesecloth, or any thin clean cloth.
Let sit overnight.
*Note- I have used 1/2 cup prepared instant potatoes (no butter, salt, or pepper). In place
of the boiled potatoes and add 1/2 teaspoon potato flakes to the warm water.
To keep the starter going mix 2 teaspoons flour with a small amount of warm water, mix well.
Remove about a cup of the starter to bake with (or share with a friend), then mix in the flour and water mixture.
Feed every 3 to 4 days with just a little flour and warm water. Mix. Sometimes I add just a tiny pinch of sugar to see if
the mixture is "acting". This starter will need longer rising times but it is so worth the wait.
I just use the starter in any recipe in place of dry yeast. I have a recipe that I made that works great. It is important to either share the starter or discard a cup at a time weekly or it will get a bitter taste.
Sour dough bread
1 cup Sour dough starter
1 cup warm water (you can add 1 teaspoon dry yeast for faster rising)
1 cup warm water to which 1/2 cup instant dry milk has been added
1 stick melted margarine (cooled to warm)
1/2 cup instant mashed potatoes (just add warm water to flakes)
2 teaspoons salt
1/2 cup sugar
6 cups all purpose flour
Directions: melt margarine (cool to warm), prepare potatoes, beat 2 eggs with fork.
Put starter in a large bowl (or stand mixer), add sugar, potatoes, salt, melted margarine. Mix, add 3 cups of
flour alternately with water. Mix in beaten eggs. And enough of the remaining 3 cups of flour to make a medium
dough. Turn out on floured board and knead to a smooth ball. Spray a large bowl with cooking spray, put the dough in,
with a clean dish towel and put in a warm place to rise.Rise until double in size, may take an hour and a half.
Beat down, shape into loaves or rolls and rise to double again. Makes 2 loaves or a dozen and a half rolls.
Bake bread in 375 degree oven for 25 to 30 minutes. About 20 minutes for rolls. Brush tops of bread with butter, put in oven about 4 more minutes.
Don't forget to feed your starter, once in a while give it just a pinch of sugar. Mine has worked every time so far.
I even made cinnamon rolls for my husband with this recipe, (you can use the starter for any recipe that call for yeast. 1 cup of starter= 1 package dry yeast,
*Note- use less sugar if you want a more savory bread. Good for garlic bread or crustini.