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Traditional Potato Sourdough Starter and Bread

Traditional Potato Sourdough Starter and Bread
By Pat Lawson on Monday, January 13, 2014 at 1:27am

Starter:
1 cup warm water
1/2 cup sugar
1 package (2 1/4 teaspoons) dry yeast
3 level tablespoons instant potato flakes

Feeder:
1 cup warm water
1/2 cup sugar
3 tablespoons potato flakes

Bread:
1 cup starter
1 1/2 cups lukewarm water
1 teaspoon salt
1/4 cup granulated sugar
6 cups flour
1/2 cup vegetable oil

Starter
Mix water, sugar, yeast and potato flakes. Let ferment on counter for two days. Then feed with starter feeder (below). If you get starter from someone else, you can omit this step.

Feed the Starter every 3 to 5 days without fail!

Feeder
After using 1 cup of the starter for dough, pour one cup back into container and refrigerate. Discard any other starter. Store starter in refrigerator. When you are ready to make more bread or every 3 to 5 days add starter feeder mix again. Stir well and leave on the counter overnight or all day (about 12 hours).

Bread
Mix Bread ingredients together adding 1 cup of flour at a time until mixed. Knead until it has an elastic consistency.

Place 2 tablespoons oil in bottom/sides of large bowl, turning dough over to coat all sides, then cover with lid or dish towel. Let rise for 8-10 hours or overnight.

Punch down dough, then divide into 3 greased loaf baking pans and set on counter to rise in warm place 4-6 hours (or overnight) then bake 350 degrees F for 25-35 minutes.

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