When you were in school didn't you just love the science experiments? Today I'm doing my own little experiment at home. I decided to try making Sourdough Starter from scratch. I read about sourdough starters in The Bread Bible by Rose Levy Beranbaum and looked at different recipes online. The one I decided to try is from All Recipes by Becky Richardson. I decided on this one because it uses potato flakes, and I remember a wonderful sourdough bread that a teacher friend always made when I worked with her many years ago, and that bread was made from a potato flake starter. Of course, once the starter is made, the experiment won't be complete until the bread is baked and tested.
Sourdough Starter
3 tablespoons instant mashed potato flakes
3 tablespoons sugar
2 1/4 teaspoons active dry yeast
1 cup warm water (nonchlorinated)
Combine the instant potatoes, sugar, yeast, and warm water in a covered container. Let the starter sit on the counter for 5 days, stirring daily with a wooden spoon.
On the morning of the 5th day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
Every 5 days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.
The ingredients for the starter are potato flakes, sugar, yeast, and water.
Stir these ingredients together in a container that can be covered.
Leave the starter out on the counter for the next 5 days.
Day 1 - an unappealing beige liquid. I'll stir it each day as directed, and check on its progress. I'll report back with the experiment results.
I would love it if someone would try this experiment along with me, it would be lots more fun than experimenting alone! Mix up your own batch of Sourdough Starter and in 5 days we'll both be baking Sourdough Bread!
Linked to:
Momnivore's Creative Juice
Home Sweet Farm Crafty Friday
3 tablespoons instant mashed potato flakes
3 tablespoons sugar
2 1/4 teaspoons active dry yeast
1 cup warm water (nonchlorinated)
Combine the instant potatoes, sugar, yeast, and warm water in a covered container. Let the starter sit on the counter for 5 days, stirring daily with a wooden spoon.
On the morning of the 5th day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
Every 5 days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.
The ingredients for the starter are potato flakes, sugar, yeast, and water.
I would love it if someone would try this experiment along with me, it would be lots more fun than experimenting alone! Mix up your own batch of Sourdough Starter and in 5 days we'll both be baking Sourdough Bread!
Linked to:
Momnivore's Creative Juice
Home Sweet Farm Crafty Friday
3 tablespoons instant mashed potato flakes
3 tablespoons sugar
2 1/4 teaspoons active dry yeast
1 cup warm water (nonchlorinated)
Combine the instant potatoes, sugar, yeast, and warm water in a covered container. Let the starter sit on the counter for 5 days, stirring daily with a wooden spoon.
On the morning of the 5th day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
Every 5 days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.
The ingredients for the starter are potato flakes, sugar, yeast, and water.
I would love it if someone would try this experiment along with me, it would be lots more fun than experimenting alone! Mix up your own batch of Sourdough Starter and in 5 days we'll both be baking Sourdough Bread!
Linked to:
Momnivore's Creative Juice
Home Sweet Farm Crafty Friday
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