Recipes Needed

[carpetman]

Anyone have the recipe for a starter for sourdough bread and for Amish sweet bread. My wife had one for each and she thinks each used dried potato flakes as one of the ingredients?????

[C1PNR]

I have two Sourdough Starter recipes that mention potato, BUT, both of them only refer to potato water.

1) Boil some potatoes for supper. Keep the water and use it lukewarm with enough unbleached flour to make a thick batter, without yeast. Let stand a day or so until it smells right.

This is a good way to make it in camp where you have no yeast and want fast results. This is also the way most farm girls made it in the olden days.

2) 4 c Flour, 2 T Salt, 2 T Sugar, 4 c Lukewarm Potato Water.

Put all ingredients in a crock or large jar and let stand in a warm place, uncovered, for several days.

Author suggests you use this only as a last resort. 8)

[carpetman]

C1PNR--Thanks for the recipes. There is one that uses dehydrated potatoes my wife is looking for.

[C1PNR]

Try this one: :)

Potato Flake Sourdough Starter and Bread Recipe
Yield: 1 Cup Plus

-----Starter (first time)+++++++++++++++++++
1 c warm Water
1/2 c sugar
2 1/4 t dry Yeast
3 T level, Instant Potato Flakes
-----Starter Feeder (subsequent)+++++++++++
1 c warm Water
1/2 c sugar
3 T potato Flakes
-----To Make Bread++++++++++++++++++++++++++
6 c bread Flour
1 T salt
1/2 c sugar
1/2 c oil
1 1/4 c warm Water
1 c starter; *

FIRST TIME STARTER
Mix and let ferment on counter for two days. Then feed with starter
feeder. If you get starter from someone else, you can omit this step.

STARTER FEEDER
Add to starter. Let stand on counter top eight hours. Refrigerate 3 to
5 days, and then make bread. Store starter in refrigerator.

TO MAKE BREAD
Mix well. Knead on a floured surface for 5 to 10 minutes. Put dough
into a greased bowl. Cover with a wet dish towel and let it rise in a
warm place overnight or all day (about 12 hours). Punch down. Knead on
a floured surface to get any air bubbles out. Spray 3 loaf pans with
cooking spray and divide dough approximately equal into the 3 pans
(shaping into loaf form). Let rise 6 to 8 hours, covered loosely. Bake
at 350 degrees F. for 25 to 30 minutes.

* After using 1 cup of the starter for dough, pour one cup back into
container and refrigerate. Discard any other starter.

When you're ready to make more bread or every 3 to 5 days feed starter
with more Starter Feeder. Stir well and leave on the counter overnight
or all day, about 12 hours.

Carla's Notes:
I let my mixer do the kneading. Using the dough hooks, I "knead" for 4
minutes. Then I knead only lightly after the dough has risen and been
punched down. I heat a cup of water in my microwave, and then with the microwave off, I put the dough in there with the steamy water. Works
especially well in the winter when it might be hard to find a warm place
for the dough to rise.

One more note: I roll dough to about 1/2 inch. Spread powdered sugar
and cinnamon on it, add nuts or raisins, and roll it up jelly roll
fashion. Bake in a regular loaf pan or cut in wheels to make cinnamon
rolls. Hope this helps. I think it's a can't fail recipe!
Recipe from: Carla Jacobs

[carpetman]

Thanks C1PNR--That might be what she is looking for. If she tries it,will give report.