The starter pictured above is for sweeter breads. It is made with warm water, yeast, sugar and potato flakes. I thought the potato flake component seemed pretty odd at first...but, the carbohydrates in the potato flakes help feed the starter. Here is the recipe for the starter, it needs to be made at least 12 hours before you are going to use it.
Sweet Bread Starter
Ingredients:
-1 1/2 c warm water
-1/2 c granulated sugar
-1/2 c potato flakes (read the label to make sure you get 100% real potatoes)
-1 tsp dry, active yeast
Instructions:
1. Combine all the ingredients in a large glass container.
2. Let sit uncovered for at least 12 hours. Stir occasionally with a rubber spatula. Leave the starter out and uncovered until you are ready to bake with it.
Notes:
-The starter will begin to develop bubbles along the side of the glass, that is how you know it is alive and working. You may also see a few bubbles on top, but not many.
-As with the sourdough starter, this starter needs to be maintained and fed. After use, feed the starter with 1/2 c sugar, 1/4 c potato flakes and 1 c warm water. Let the starter sit out on the counter until it bubbles again. It can then be stored in the refrigerator (perhaps make friends with your sourdough starter). Before putting it in the refigerator, cover the top of the glass container with aluminum foil. You should poke a few holes in the aluminum foil to let the starter breathe. Just like the sourdough starter, this one should be fed every week.
* If you haven't been using your starter frequently to bake and are just feeding it to maintain it....discard half the contents of the starter, and then feed it.
Coming up next...Dabbling in Delicious does cinnamon rolls :)
-The Delicious Dabbler
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