#549 PART 2 POTATO FLAKE SOURDOUGH BREAD STARTER
Today documents the first feeding of your sourdough potato flake starter. It is a process, and , we will be walking thru the whole thing!
Here is the link to making the original starter
This is what you feed your starter every 3-5 days
3/4 c sugar
3 T potato flakes
1 C warm water.
Let it set out on the counter 12 hours, then use as directed in video ( differs if getting a starter active , or, feeding an active starter ready to make bread
POTATO FLAKE SOURDOUGH BREAD RECIPE
6 C FLOUR
1/2 C SUGAR
1 T SALT
1/2 C CORN OIL
1 C ACTIVE FED STARTER
1 1/2 C WARM WATER
Mix all ingredients together, place in an oiled bowl, flip to oil all sides. Cover and let set in a draft free area for 8 - 12 hrs. Divide into 3 parts. Knead each about 10 times. Place in an oiled loaf pans, brush with oil, let rise in a draft free area for 8-12 hours,
Bake at 350 for 30 -40 minutes..or until golden brown.. Brush with melted butter when done. Keep in the icebox after the first day for best preservation. You can also make into dinner rolls.
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How to Make Potato Flake Starter
This potato flake sourdough starter uses mashed potato flakes and is dairy free. Print complete instructions here:
Sourdough Starter the Easy Way that Actually Works with LESS Flour
Sourdough starter doesn't have to be difficult and you don't have to have a huge vessel that you're feeding flour to all the time. For the full written instructions, visit the blog here:
Starting a sourdough starter only takes two ingredients, flour, and water. But there are definitely some tips with what kind of flour, the temperature of your water, and other tips for keeping your sourdough starter alive and thriving.
The best news? You can keep just a very small amount in a pint-size jar to successfully bake bread and all sorts of other sourdough goodies.
Grab my Sourdough Recipes for the Home Kitchen e-book here
For the sourdough chocolate bread recipe, visit the blog here:
You can also check out my 9 Tips for Better Sourdough Starter (That You Probably Aren’t Doing)
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#554 SOURDOUGH BREAD USING POTATO FLAKE STARTER
My starter finally got bubbly enough to make bread! Y'all come on in and we will get it ready ....it's a process....but so worth the effort!!!
Thank you so much for watching Apron Strings! I love my YouTube family....every one of you is the reason I enjoy doing what I do!!!!! Please .......feel free to email me your prayer requests.....share your favorite recipes....stay connected. That's what friends do!!!
INGREDIENTS
6 C BREAD FLOUR
1 T SALT
1/2 C SUGAR
1/2 C CORN OIL
1 1/4 C WARM WATER
1 C ACTIVE STARTER
Don't forget to....
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???? PLEASE HIT that BELL to receive a notification when I upload new videos!
???? GIVE ME A THUMBS UP on my video, please
and....SHARE my channel!!!!!
To contact me:
My email is: gjordan46@sbcglobal.net
Gay Jordan
PO Box 1221
Cleveland TX 77328
Learn How to Begin and Feed a Mashed Potato Sourdough Starter: See EVERY Step!
This video shows you step-by-step how to begin and feed a mashed potato sourdough starter. You get an up-close look at what the sourdough looks like every day until it's ready to use in baking bread. See below link for using this sourdough in a potato sourdough bread.
Potato Sourdough Bread Recipe Link:
Blog Link:
Instagram:
Pinterest:
Content Time Markers:
00:10 Day 1 directions outlined (peel, dice, boil, & simmer potatoes) with each step visualized including mashing and adding ingredients
01:54 Visual of sourdough on Day 1 at the end of preparation
02:03 Day 2 directions outlined (peel, dice, boil, & simmer potatoes) with each step visualized
03:06 Visual of sourdough on Day 2 BEFORE adding the ingredients
03:45 Day 3 directions outlined- REPEATS Day 2 steps with each step visualized
04:39 Visual of sourdough on Day 3 BEFORE adding the ingredients
05:06 Day 4 directions outlined- REPEATS Days 2-3 steps with each step visualized
05:14 Visual of sourdough on Day 4 BEFORE adding the ingredients
05:39 Day 5 directions outlined- REPEATS Days 2, 3, & 4 steps with each step visualized
05:45 Visual of sourdough on Day 5 BEFORE adding the ingredients (mine is ready, but I decided to feed it 1 more day)
06:12 Day 6 directions outlined- REPEATS Days 2, 3, & 4 steps with each step visualized OR baking day!!!
Disclaimer
The content in these videos shall not be construed as health & safety advice or other & may be outdated or inaccurate; it is your responsibility to verify all information. This is a YouTube video for entertainment purposes ONLY. I am not a professional chef or baker. I provide information based on experience, personal research, and personal preferences. No copyright is claimed in Summer Bakes the World videos and to the extent that material may appear to be infringed, I assert that such alleged infringement is permissible under fair use principles in U.S. copyright laws. If you believe material has been used in an unauthorized manner, please contact me.
Easy Sourdough Starter Recipe | Make a Wild Yeast Starter at Home
Looking for an easy sourdough starter recipe? I'm showing you how to make a wile yeast starter at home that you can use in bread, pastries, buns, focaccia, donuts and more. If you can't find yeast or are looking for a more natural, easy to digest alternative the natural yeast in sourdough starter can be used in place of instant yeast in most yeast leavened baked goods. The best part is, it's easy to make at home. It only takes 5 days and about 2 minutes a day of work plus, all you need is regular all purpose flour and water.
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Sourdough Starter Recipe/ Guide/ Schedule
Day 1
In a glass jar with loose fitting lid stir together 50 g water and 50 g flour until smooth. Cover loosely and set aside at room temperature for 24 hours.
Day 2
Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside again for another 24 hours.
Day 3
Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside again for another 24 hours.
Day 4
Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside for 24 hours.
Day 5
Your starter should be ready to bake with. It should have doubled in size, smell sour and be filled with lots of bubbles. If it hasn’t, continue with the feedings for another day or two.
Maintain
To keep and maintain your starter all you have to do to maintain it is to mix the same amount in weight of starter, water and flour. So, for example I used 50 grams of starter (you can use or discard the remaining starter), 50 water and 50 flour but you can do 100 g of each or 75 grams or 382 grams of each, you get the point. Feed it every 24 hours if you’re keeping it at room temperature and every 4/5 days if you keep it in the fridge.
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