Potato Flake Sourdough Starter: Sweet & Resilient

Instructions:

1. Warm the water. Ensure the 1 cup (240ml) of water is warm to the touch but not hot.
2. Dissolve the yeast. Pour the 7g packet into the water and let it sit for 5 minutes until it looks foamy and creamy.
3. In your glass jar, whisk together the 150g sugar and 15g potato flakes.
4. Pour the yeast water into the jar and stir with a wooden spoon until no dry clumps remain.
5. Place your cloth or coffee filter over the top and secure it.
6. Keep the jar at room temperature (around 70°F/21°C) until you see consistent bubbling. Note: Avoid direct sunlight, which can overheat the jar.
7. Wait 5 days. Do not stir it during this time. You’ll see the flakes settle and then rise as they catch air.
8. Refrigerate. After the fifth day, your starter is born. Put a lid on it and move it to the fridge.
9. When you want to bake, take it out, feed it the sugar/flake/water mixture, and let it sit out for 8 hours until it is active and fizzy.
10. Always leave at least 1 cup of starter in the jar to keep the colony going for next time.