Sourdough Potato Bread
Submitted by romanekr on September 09, 2003 at 10:29 am

DESCRIPTION
Sourdough Potato Bread

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
This makes sweet, light bread so may not qualify as 'sourdough'.

It keeps VERY well, freezes like a dream, and is ideal for cinnamon rolls, dinner rolls, etc. We have substituted half wheat flour, added wheat germ with great results. I usually mix it up when I get home from work, make loaves before bed, and bake for breakfast - YUM!

My source told me to use Hungry Jack brand potatoes, but I recently used Potato Buds and they worked fine as well. The starter seems to get much better with age.

1 1/2 cups sugar
2 cups warm water
1/2 cup dehydrated mashed potato flakes

Mix together in a completely clean glass or plastic quart container cover with cheesecloth held firmly in place (rubber band or canning jar band works well). Let stand at room temp for 3 - 4 days to catch wild yeast, stirring daily. I use only plastic or wooden spoons to stir - no metal. (I have also mixed in 1 teaspoon instant yeast to be sure it will catch.) The misture should have a layer of bubble on the surface. At this point you can use some and refrigerate the rest for 7 to 10 days before feeding again.

3/4 c. sugar
1 cup warm water
1/4 cup mashed potato flakes

Let sit, loosely covered, on the counter for 24 hours. Use and/or refrigerate.

6 to 7 1/2 cups flour
1/4 cup sugar
1 tablespoon salt
1/4 cup oil
1 1/2 cups warm water
1 cup sourdough starter

Mix ingredients together, knead and let rise in covered bowl 8 - 24 hours. Punch down, form 3 loaves, put in well-greased loaf pans, cover and let rise 8 - 24 more hours.* Bake at 350 for 20 to 30 minutes.

*It needs to be in a warm place, so I use the oven with the light on. I do not cover the loaves since it usually sticks, but put a pan of water in the oven as well to keep the air moist.