In the 20 years I've been working with a potato flake starter, I've never had this happen. The second time they rose just barely to the top but then fell. The first time they rose midway up the loaf pan and stopped. Next I punched it down, kneaded it and shaped it into loaves, and placed them in the oven with the light on to rise. I then used 1 cup of the starter for my bread, returning the rest to the fridge. After that, I took it out of the fridge, fed it with 3/4 c sugar, 3 T potato flakes and 1 c warm water and let it sit on the counter for 6 hours or so. Next I placed it it the fridge for three days. I then let it sit in my oven with the light on for 3 days. Well, I created the starter (using the yeast as a one time event). After that I never needed to add yeast again. I only used the yeast for the initial startup. The potato flake starter is a form of sourdough starter. I am perplexed!Īny thoughts as to what I'm doing wrong? This last time i restarted the starter, even the starter itself barely bubbled after being fed. I have tried several times now (restarting the starter) and keep getting the same results. It bubbled and did everything wonderfully, but when I made the bread using 1 c of the starter, the first rise was perfect, but once kneaded and formed into loaves for the second rise, they barely rose at all. This Potato Flake Amish Friendship Bread sourdough starter uses mashed potato flakes and is dairy free. Remove from the oven and allow to cool in the pans for about 5 minutes. Step 2: Stir this and continue to let it sit out at room temperature for at least 6-8 hours. Step 1: Add in 3 tablespoons of instant potato flakes, 3 tablespoons of white sugar, and 1 cup of lukewarm water. This bread you will find is a bit more dense than most sourdoughs I think and also a bit sweeter. Feed the starter every 3 to 5 days-Keep it refrigerated until the day you feed it. I then began feeding it as per the instructions on the recipe I posted above. yeast, 1 Cup warm water, 1-2 cup sugar and 3 Tbsp. Bake at 350 degrees until golden brown or an internal temperature of 200 degrees. The steps to start the starter I began with are 1 pak. Place into 3 greased loaf pans and cover loosely again and allow to rise until almost double, about 45 minutes to an hour. Now I'm trying to start a new starter (3/4 c sugar, 3T potato flakes, 1 c warm water, 1 T yeast), letting it sit on the countertop all day, refrigerating it for a few days, then feeding the aforementioned recipe minus the yeast. Divide dough into 3 equal pieces and roll and shape into 3 thick logs. Some months ago, out of the blue it began to smell like acetone and the loaves tasted terrible. I have had a potato flake starter that I have used with great success for the last 20 years. My bread, with a potato flake starter will barely rise to the height of the loaf pan on the 2nd rise.
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