Thank you for verifying that this recipe actually makes 2 standard loaves and that your flour is packed into the measuring cup. After making the starter and feeding it I decided to make a single loaf. I weighed my flour (120g per cup) and mixed up the dough. It didn't take me long to realize that something wasn't right. I eventually added a bit more flour and kneaded it in. It made a short loaf but it was beautiful and light and tender. ❤ Thank you for sharing this amazing recipe. I've been searching for it for about 2yrs.
I love your website! It’s hard to find someone who details potato flake sour dough so thoroughly. Question: I made the loaves. They’ve been sitting for about 15 hours. Definitely doubled in size but not risen above the top of the loaf pan. The pans are pretty small too. Should I keep waiting? What could be the keeping it from rising properly? The starter was definitely active when I used it to make the dough and the dough rose for about 11 hours before i formed the loaves.
I ate the entire loaf! There was one little little bit that was still a little doughy towards the end in the middle. I don’t know how that happened so I just picked it out and it away thank you so much for what you do you do it with such grace. ❤
Thank you for detailed information. I used this 40 years ago and quilt. I decided to start again. I made my starter but I had so many questions because I forgot everything. I do have a question. After I refrigerate the starter it barely bubbles much. Is it still good? The dough rises a little but not much. when I make the bake well. Decided to make 2 loaves but they turned out raw in the middle. how can I tell if they are done in the middle?
I don't really roll out the dough, more like press it out. The trick is to dump it directly out of the bowl and now work it too much before pressing it flat.
Do you leave your starter sitting out all the time. I usually keep mine in refrigerator until I make bread. Also when I make bread I take out of refrigerator, feed it and l let it sit out then take 1 cut starter and make bread then replace starter in refrigerator until I feed again to make bread .
I do leave my starter sitting out most of the time. I occasionally stick it in the fridge. If I know I’m not going to be using it for several days or if we’re going to be out of town. I bake pretty often, but I only feed once or twice a week, usually feeding double or triple the feeding amount.
Love your website and channel here! Have a question about discard. Do you allow your discard to accumulate or use it every time you discard, and if you let it accumulate where do you keep it and for how long?
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Thank you for verifying that this recipe actually makes 2 standard loaves and that your flour is packed into the measuring cup. After making the starter and feeding it I decided to make a single loaf. I weighed my flour (120g per cup) and mixed up the dough. It didn't take me long to realize that something wasn't right. I eventually added a bit more flour and kneaded it in. It made a short loaf but it was beautiful and light and tender. ❤ Thank you for sharing this amazing recipe. I've been searching for it for about 2yrs.
Thank you so much for your comment! I’m glad you found the recipe you’ve been searching for! 😊
I love your website! It’s hard to find someone who details potato flake sour dough so thoroughly. Question: I made the loaves. They’ve been sitting for about 15 hours. Definitely doubled in size but not risen above the top of the loaf pan. The pans are pretty small too. Should I keep waiting? What could be the keeping it from rising properly? The starter was definitely active when I used it to make the dough and the dough rose for about 11 hours before i formed the loaves.
I ate the entire loaf! There was one little little bit that was still a little doughy towards the end in the middle. I don’t know how that happened so I just picked it out and it away thank you so much for what you do you do it with such grace. ❤
I use this same recipe. I use 5 cups bread flour and 1 cup whole wheat flour. It's 😋
What beautiful loaves! You do such a great job of explaining everything you do. I love your videos.
Thank you so much!
I used "strong bread" might be the same. And got the starter from (my sons) grandma. Also used honey instead
I love your channel. How do I know if my potato flake starter is ready to use
Did you use my recipe on how to make a potato flake starter?
@@LittleTennesseeHome
Yes I did
Good Morning. I appreciate you & your channel
How do I know when my potato starter is ready to use. Thanks so much
Thank you for detailed information. I used this 40 years ago and quilt. I decided to start again. I made my starter but I had so many questions because I forgot everything. I do have a question. After I refrigerate the starter it barely bubbles much. Is it still good? The dough rises a little but not much. when I make the bake well. Decided to make 2 loaves but they turned out raw in the middle. how can I tell if they are done in the middle?
Megan, I’m trying to pay for my yearly plan to eat app through your link posted on here. It’s not giving me the 20% off. How do I get it applied?
How strange! I wonder why it's giving you an issue. I'll share the link here and see if that work for you. app.plantoeat.com/ref/littletennesseehome
I need tips on how to roll out the dough without it springing back. Thanks
I don't really roll out the dough, more like press it out. The trick is to dump it directly out of the bowl and now work it too much before pressing it flat.
Do you leave your starter sitting out all the time. I usually keep mine in refrigerator until I make bread. Also when I make bread I take out of refrigerator, feed it and l let it sit out then take 1 cut starter and make bread then replace starter in refrigerator until I feed again to make bread .
I do leave my starter sitting out most of the time. I occasionally stick it in the fridge. If I know I’m not going to be using it for several days or if we’re going to be out of town. I bake pretty often, but I only feed once or twice a week, usually feeding double or triple the feeding amount.
Love your website and channel here! Have a question about discard. Do you allow your discard to accumulate or use it every time you discard, and if you let it accumulate where do you keep it and for how long?
Will you do this with whole wheat flour? I am struggling 😢
Will not risk this without metric measures by weight