Someone gave me bread starter but did not tell me how to take care of it

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Mskayladog, Dec 2, 2012.

  1. Mskayladog

    Mskayladog Chillin' With My Peeps

    Is a potato flake starter, I have it in a mason jar with cheesecloth over it now what?
     
  2. wyoDreamer

    wyoDreamer Chillin' With My Peeps

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    Nov 10, 2010
    Never heard of a potato flake starter.
    I have heard of using potato peels in water to catch wild yeast and start a sourdough. So maybe that is what it is?
    Treat it just like a sour dough starter I believe. Stir it everyday, feed it once a week. Feed it the night before you want to use it with 1 cup flour, one tablespoon of sugar and one cup water.

    Maybe someone who knows will chime in.
     
  3. Mskayladog

    Mskayladog Chillin' With My Peeps

    Do I keep it in the fridge.
     
  4. ArmFarm

    ArmFarm Out Of The Brooder

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    Aug 13, 2011
    Yes you keep it in the fridge. It sounds like sourdough bread starter, then you feed it with a mixture of instant potato flakes, sugar and water. Did they give you the recipe for the bread and how to feed it? If not, I can scan my recipe and email it to you.
     
  5. Mskayladog

    Mskayladog Chillin' With My Peeps

    Thanks I did find some info here http://www.angelfire.com/ab/bethsbread/sdPotatoFlakeStarter.html

    And the recipie

    Ingredients for 2 - 3 loaves of bread:
    1 c starter (see above)
    1/2 c sugar (some recipes call for less sugar)
    1/2 c corn oil
    1 Tbls salt (some recipes call for less salt, 1 to 2 tsp.)
    1 1/2 c warm water
    6 c bread flour OR 4 c bread flour & 2 c whole wheat flour


    If your recipe is different I would love to have it.

    Also. Can I use all purpose flour instead of bread flour?
     
  6. wyoDreamer

    wyoDreamer Chillin' With My Peeps

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    Nov 10, 2010
    Bread flour has more gluten in it than all-purpose. the higher gluten makes the dough "stretchier" and helps make for a better rise and "nicer crumb" .
    The all-purpose will work, but the bread may be a touch denser than it would be with a bread flour. Alternative is all-purpose with a tablesoon or two of "Vital Wheat Gluten" added to the dough. you can buy this at the store, this is what I do so I don't have to store two kinds of flour.
     
  7. Mskayladog

    Mskayladog Chillin' With My Peeps

    Thanks! I love this place so much info and helpful folks.
     

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