I have a fairly new starter that was made with yeast, water, sugar and potato flakes. My recipe will make 2 loafs. The directions say to refrigerate and feed starter every 3 to 5 days. My question is can I use my starter more often? I like to keep a loaf and give a loaf but do not like having to wait 3 days while it sits in the fridge. Can I leave it out and feed it, pour out what I will use after 8 hours, immediately feed, pour out what I will use after 8 hours and just keep repeating the process as long as I want to make bread or should I just have 4 or 5 starters in the fridge?
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Hello Disneyfan,
Not familiar with the characteristics of this sort of 'starter'.
What exactly do you feed it on?
My inclination would be to try your suggestion and see what happens. Obviously things will happen much more quickly at room temperature than in the fridge and as long as the culture is active, I don't see why you couldn't make perfectly good bread on a daily basis.
In some bakeries using sourdough, they just use the scrapings left in the 'bucket' to inoculate the fresh flour and water to create the starter for the next day's bake.
Good luck with your projects.
Farinam
To start the starter you mix:
3 Tbsp instant potato flakes
3 Tbsp white sugar
1 cup warm water
2 1/4 tsp active dry yeast
Let sit 5 days stirring daily.
To feed the starter:
3 Tbsp instant potato flakes
3/4 cup white sugar
1 cup warm water
Makes wonderful sweet tangy bread.
Could I please have your recipe. I also use a starter with potato flakes which only allows you to bake every 5 to 7 days.