Potato starter question

[Inchworm]

I have some starter and plan to play with it this weekend. Does this process sound right?
________________

Feed it...
3/4 cup sugar
3 TBS potato flakes
1 cup warm water

Leave it out and let sit for 12 hours.

Make dough...
1/4 cup sugar
2 tsp salt
6 cups bread flour
1/2 cup veg oil
1 1/2 cup starter
1 cup water

Let sit 10-12 hours

Divide into 3 parts
Lightly knead
place in 3 greased pans with saran wrap over dough

Let sit again for 10-12 hours

Bake at 325 for 35-40 minutes
___________________

Did I write down the second 10-12 hour "rise" wrong?

Any tips are appreciated. (I plan to try to make cinimin rolls Sunday Morning :9 )

:hi:

[troubleinwinter]

1. Egads

I don't know the answer, but is 3/4 cup sugar a typo??? That's a whooooole lotta sugar!

[Inchworm]

3. Nope

That's how much I was told to "feed" it. I am pretty much clueless about the whole thing really.

I plan to follow directions the first time and adjust afterwards.

I guess if it is too sweet, I'll make that adjustment first.

:)

[Lucinda]

5. I took a peek at starters on the internet(s) after reading your post

I saw them with that much sugar and with just a little. It's all a new thing for me, i'm really curious about this one!

[Lucinda]

2. I've never seen homemade starter that works that fast. ButI havent

made potato flake starter either. Have you tasted the final product yet? I've never had homemade potato bread before... what's it like, flavor and texture-wise?

[Inchworm]

4. "potato starter" is fed differently

From what I've read. I have not tasted the finished product yet, but I don't think the end product is very different than regular flour based sourdough starters. It won't be potato bread or even have a tinge of potato taste.

I've yet to see this for sure in my "lab." hehe

We'll see.

:hi:

[Lucinda]

6. I was just going by the recipes I saw after I read your op.

But we all know that bread recipes can be tweaked and speed-ed up, so I see no reason why it couldn't work. :)

[Phentex]

7. My recipe is almost the same except...

The feed is the same as yours. But the bread is different. Mine calls for only 1 t salt, 1 c starter and 1 1/2 c warm water (yours is more starter than water), and only 2 T sugar. I brush the loaves with butter before baking and they get a nice crust.

[Inchworm]

8. There is a sidenote on starter/water amount

"what you really need here is a total of 2 ½ cups of liquid. Original recipe called for 1 cup starter, 1 ½ cup warm water. My starter seemed to "grow" and rather than pour it down the drain, I used more of it and less water. Does not seem to make a difference in how the bread rises"

Gawd.. I'm glad I did the math or I'd have not been around at one point or another to do next step

I want to make cinimin rolls on Sunday Morn at 8ish. I am away from home 10-5 on Sat.

7am finished
minus 11 hours
10pm Sat. last rise complete
minus 11 hours
Dough knead, separated

Start Time: 9pm Friday
Feed Time (12 hours): 9pm Fri
Doughmaking Time (11 hours): 9am Sat
Breadmaking Time (11 hours): 8pm Sat
Cooking Time: 7am Sunday

:crazy:

[Inchworm]

9. UPDATE

I followed everything by the numbers.

When I mixed the dough this morning it seemed flaky and not like I'm used to dough being. (I make my own pizza dough in machine)

I thought it was just part of the process but it never rised from then 'til 8pm.

Daughter said that's happened to her the last few times. I think the starter died lolz. We are getting more of that from her friend and some regular flour starter. Can't wait.

It's all good because the dough still smells delish and I know it will make perfect cinibuns in morning. Well, the tastes will all be there. I'll work on "consistency" lol :P

:hi:

[Lucinda]

10. I'm bumping this because I just started a potato flake starter

I'd love to hear from anyone who uses them. The recipe I tracked down is supposed to be good for dinner rolls and cinnamon rolls.

http://homecooking.about.com/od/breadrecipes/r/blbread14.htm

Starter (first time):
1 cup warm water
1/2 cup sugar
1 package (2-1/4 teaspoons) dry yeast
3 level Tablespoons instant potato flakes
.
Starter Feeder (subsequent times):
1 cup warm water
1/2 cup sugar
3 Tablespoons potato flakes


Has anyone worked with something that looks like this?
Or have a better one? :D

[housewolf]

11. Sorry, I've never worked with a potato flake starter

Sorry I can't help you with it.

[Lucinda]

12. Thanks for answering though! It's smelling nice so far. :)

But I have days and days to go. LOL

[Inchworm]

13. I just made the dough again from mine

Tomorrow I'll try the cinibuns again.

I learned a lot making pizza dough last week. That kneading may have been how I messed up last time. Tonight the dough actually felt like comfy in my hands after I kneaded it a bit.

We'll see.

Keep us up to date on yours. Mine has QUITE an aroma :)

:hi:

[Lucinda]

14. Will do! You too!

I'm not finding a lot of info on potato starters online. Going to be trial and error time for me. :)

[Inchworm]

15. Yup- trial and error here

With zero baking experience the trials will be long :D

My house smells yums right now. I hope the dough will wait 5 more hours. I didn't realize I used all my brown sugar :silly:

:hi:

[Lucinda]

16. OMG my starter smells like a brewery today

:rofl:
Very potent.

Cant wait to hear how the bread turned out! :)

[Inchworm]

18. I am so proud!

hehe :woohoo:

The bread is AWESOME! The one I cooked was round. It is a little sweet for sandwiches, but omg.. YUM!

The dough was separated into thirds. That third was delish!

This evening I'll make the cinibuns from the third I left out of the fridge all day. I'm SO going to bring in snacks to work for everyone tomorrow if all goes well. They'll get to taste the bread from earlier if nothing else.

The other third that I put in baggie then in fridge remained its pre-rise size. I plan to use this for pizza on Monday.

I'm so pumped! That's 2 cooking milestones in just a few days. My second batch of venison jerky dried in my homemade dehydrator perfectly.

:woohoo:

Wish I could mail ya'll some :)

:hi:

[Lucinda]

21. You are on a roll!

If you do have time and a way to shoot pics, I'd especially love to see the cinibuns.

I'm hoping mine has the sweet thing happening too. I'd like to make sweet rolls for spicy bbq sandwiches, cinnamon rolls, and maybe pancakes. So this technique may be just what I was looking for.


Bill uses the dehydrator a lot when he's backpacking. They are so handy to have!

[kestrel91316]

26. Just drink the hooch and then you won't give a damn about how the bread turns out.

[Lucinda]

28. Now there is a solution!

:rofl:

[Lucinda]

17. Photo Day two

It smells like a brewery and seems less loose than it was ~ the white stuff is can lighting glare:

[Inchworm]

19. good idea

I'll have to break out the camera as well :)

Lookin' good!

:yourock:

[Lucinda]

20. I swear I could get a contact high off the fumes.

:D I'm hoping for the best though! I'll feed it and pop it in the fridge tomorrow.

[Lucinda]

22. Just gave it its first feeding. Still smells like a brewery

but looks fine otherwise. :)

[Lucinda]

23. And now its in the fridge till Wednesday.

Patience IS a virtue.... right?

[Lucinda]

24. Still very watery. Chucked in some extra spuds and a little more yeast

but I think it's a bust. :(
May just start a flour based starter. I had hope for the lowly potato flake, but alas...

[Inchworm]

25. My potato starter is watery

Try is once you feel you've fed it enough. I thought mine was dead and tried it for some yummy results.

:hi:

[Lucinda]

27. hmmm....i'm a little bit terrified of it

:rofl:
But I may keep it another couple of days...

[Lucinda]

29. It's thicker now and very bubbly.

Still scary though. :)