Ingredients:

  • 1 cup warm water (110°F/43°C) for activation
  • 2.25 tsp active dry yeast (1 standard packet)
  • 0.75 cup granulated sugar for activation
  • 3 tbsp unflavored instant potato flakes for activation
  • 1 cup warm water (110°F/43°C) for feeding
  • 0.75 cup granulated sugar for feeding
  • 3 tbsp unflavored instant potato flakes for feeding

Instructions:

  1. Measure the water. Pour 1 cup of warm water (110°F/43°C) into a clean glass jar. Check the temperature with a thermometer to ensure it is not too hot.
  2. Bloom the yeast. Sprinkle the 2.25 tsp active dry yeast over the water. Note: Let it sit for about 5 minutes until it looks foamy and smells like a brewery.
  3. Incorporate solids. Whisk in the 0.75 cup granulated sugar and 3 tbsp instant potato flakes. Stir until the sugar has completely dissolved and no large lumps of potato remain.
  4. Cover loosely. Place a piece of cheesecloth or a paper towel over the top and secure it with a rubber band.
  5. Find a home. Set the jar in a warm, draft free spot in your kitchen. Note: On top of the refrigerator is often a great spot due to the ambient heat from the motor.
  6. Wait 5 days. Let the mixture ferment undisturbed. Stir the starter once every day using a wooden or plastic spoon to redistribute the yeast.
  7. Prepare the feed. After 5 days, the starter should look cloudy and have a layer of sediment at the bottom.
  8. Add fresh nutrients. Stir in the additional 1 cup warm water, 0.75 cup sugar, and 3 tbsp potato flakes. Mix until the new ingredients are fully integrated.
  9. Allow to peak. Let the starter sit out for another 8 to 12 hours. Wait until you see active bubbling on the surface before using it in a bread recipe.
  10. Store or bake. You can now take out what you need for a recipe (usually 1 cup) and move the rest to the refrigerator.