Starter
1 1/2 cup sugar
6 T instant potato flakes
1 envelope dry yeast
2 c warm water
Combine 3/4 c sugar, 3 T potato flakes, yeast, & 1 c warm water in med to large bowl. Mix well. Let stand, loosely covered in warm place for several hours to overnight. Store in refrigerator in loosely covered container for 3-5 days. Remove from refrigerator. Add 3/4 cup sugar, 3 T instant potato flakes, and 1 c warm water. Mix well. Let stand at room temperature for several hours. Remove 1 cup starter for bread recipe. Refrigerate remaining starter for 3-5 days or until time for another “feeding” and recipe use. Yield: 2 portions
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