Like all sourdough starters, there’s some science and art in maintaining your starter and baking with it. With the remaining starter, you can either discard, share with friends, or start the process over again by adding 3 tablespoons instant potato flakes, ½ cup sugar, 1 cup warm water to the existing starter (the existing starter should not be more than 2 cups - discard or bake with the excess before feeding). Leave on the counter for 8-12 hours or overnight. Leave on the counter for 8-12 hours or overnight so the yeasts have a chance to eat through some of the food.ĭay 5: Move your starter into the refrigerator for 2-3 days.ĭay 8: Remove one cup of starter to make the potato flake bread or cake. Let it ferment at room temperature for two days.ĭay 4: Feed your starter. If you’re going to start the whole process from scratch, here’s how you do it:ĭay 1: Make your potato flake starter. They’re easy to make, more forgiving, and you can make so many different things from your 1 cup of the starter. If you’re not sure about which starter to use, I recommend trying an Amish Friendship Bread starter first. not easy to “put on hold” if you want to take a short break.is stored primarily in the refrigerator rather than at room temperature on the counter.will bubble from activity (but not as much as other starters).more thin (runnier) than thick (when compared with traditional sourdough or AFB starters).sweeter than a traditional sourdough starter.ideal for making loaves of sandwich bread or rolls.Here are a few distinguishing traits of potato flake sourdough starters: I would reduce any other liquid in your recipe by 1/4 cup, and increase the flour by 1/4 cup, and then adjust from there. Plus, the longer you have your starter, the better you’ll understand how it behaves in a recipe. It’ll take some tweaking, but it can be done, and then you’ll have more options available to you. Because potato flake starters are thinner and more watery than an AFB starter, you can’t use it as a 1-for-1 swap in recipes calling for 1 cup of AFB starter.īut you know me … I say, experiment! Take an AFB recipe and adjust the amount of flour and liquid to accommodate your runnier starter. Most of the recipes at the Friendship Bread Kitchen use 1 cup of Amish Friendship Bread starter, a flour-based sweet sourdough starter. As with all sourdough starters, potato flake starters can be kept indefinitely if properly maintained (read the recipe post for maintenance tips). There’s also a wonderful cake recipe you can make from the starter. The potato flake starter is used to make loaves of soft, white bread and rolls. The starter recipe is gluten- and dairy-free, which means it behaves differently from traditional sourdough or Amish Friendship Bread starters. A potato flake sourdough starter is a type of fermented sourdough starter that uses potato flakes and sugar to feed the yeast.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |