This sourdough starter and bread recipe is an easy way to make your own sourdough that you can use in many different recipes. You will love making your own bread, muffins, waffles, cinnamon rolls, pancakes, etc. If you’ve ever been intimidated by sourdough… read on; This starter is for YOU!
Sourdough bread is the oldest form of sourdough bread. The first civilization we know to have sourdough bread was the Egyptians, around 1500 BC. Early settlers brought sourdough appetizers from Europe, and it is said that Christopher Columbus had a pot of sourdough on board the ship when he discovered America.
Potato Flake Sourdough Starter
I’ve tried many sourdough starters but I find this one to be the easiest because it’s made with potato flakes instead of flour and water. If you’ve had trouble starting a sourdough starter before, you really need to try this one. It is so easy! It also makes a sweeter bread since a traditional flour starter is more acidic. My family loves it. I’ve had a jar of this appetizer in my fridge for over two years. I do it every week!
Sourdough Starter Recipe Ingredients:
Instant Mashed Potatoes
White sugar
Warm water
Active dry yeast or a packet
Please scroll down to the recipe cards for both starter instructions and bread instructions.
Starter Notes: I have found this starter to be very forgiving. Once you have started it up and used it several times to bake bread, you can feed it in a more or less frequent cycle. I fed this starter every 3 days and it also took me 6 days to feed her and I didn’t notice it affecting the bread/starter at all.
Ingredients for the sourdough bread recipe:
sourdough starter
Warm water
Salt
White sugar
1/2 cup oil (I used olive oil, vegetable oil, canola oil, coconut oil)
all purpose flour
Notes on the bread recipe:
- I used coconut oil in this bread. It tastes great but creates a dense texture. I usually use olive oil when making it.
- This bread recipe makes TWO loaves of bread. If I don’t need two loaves of bread, I make one and use the leftover batter for cinnamon rolls or sticky buns.
Note: If you can find a quart-sized or smaller glass jar with a plastic lid and can punch holes in the lid, this is the perfect container for something to keep your appetizer in the fridge. I found one at the dollar store. I am posting a picture of my can. The starter must have air, hence the holes at the top. Something like this will work.
sourdough starter
Wonderful sourdough starter
Servings: 1 portion
- 3 tablespoon Instant Mashed Potatoes
- 3 tablespoon White sugar
- 1 Cup warm water
- 2 1/4 teaspoon active dry yeast or a packet
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Put all the ingredients in a glass container, stir with a wooden spoon. Cover with a clean tea towel or cheesecloth and let sit for 5 days, stirring daily with a wooden spoon. Don’t chill.
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On the morning of Day 5, feed the appetizer 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. Stir and cover and leave until evening or at least 6 hours.
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Remove one cup of starter and place the rest of the starter in the fridge. Make sure there are holes in the top of the container. The starter must be able to breathe.
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Every 5 days, repeat feeding instructions and remove and discard 1 cup or bake bread.
If you can find a quart-sized or smaller glass jar with a plastic lid and can punch holes in the lid, this is the perfect container for something to keep your appetizer in the fridge. I found one at the dollar store. I am posting a picture of my can. The starter must have air, so the holes on top. Something like this will work.
Recipe for sourdough bread
Recipe for sourdough bread
Servings: 8th portions
- 1 Cup sourdough starter
- 1 1/2 cups warm water
- 1 1/2 teaspoon Salt
- 1/2 Cup White sugar
- 1/2 Cup corn oil can use vegetables or canola
- 6 cups all purpose flour
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Mix the sugar, oil, salt, water and starter in a large bowl. Add flour. Turn out onto a floured surface and knead several times until a ball forms, adding flour if necessary. Place the dough in a large oiled bowl, turn once to grease the dough, cover with a clean tea towel and leave overnight.
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Knead the dough the next day, turn out onto a floured surface, knead for a few minutes, cut in half and place in 2 greased loaf pans. Cover and let double in size. Bake at 350 degrees for 40 to 45 minutes or until golden brown. Let cool down.
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This bread will make your kitchen smell nice while cooking and makes two great loaves of fresh bread for your family.
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