Mix warm water, sugar and potato flakes for \"feed\" and add to starter.
Allow starter to stand out of refrigerator all day.
This does not rise, just bubbles.
At the end of the day (12 hours), take out 1 cup to use in making bread.
Return remaining starter to refrigerator.
Keep 3 to 5 days; feed again and make bread.
If not making bread, give 1 cup of starter away or throw away.
Dissolve yeast in warm water; then add sugar and potato flakes.
Set out all day in a warm spot.
Now refrigerate for 3 to 5 days.
Put in quart or 1/2 gallon jar.
After 3 to 5 days, feed the starter with 3/4 cup sugar, 1 cup warm water and 3 tablespoons potato flakes.
Set it out all day; then pour 1 cup to make bread. Put the rest in refrigerator.
Dissolve yeast in 1/2 cup warm water.
Mix in 1 cup warm water, sugar and potato flakes.
Let sit out all day.
Refrigerate 2 to 5 days.
Take out after 2 to 5 days; add to this 1 cup of warm water, 2/3 cup sugar and 3 tablespoons of potato flakes.
Let sit out all day or overnight.
Use 1 cup of starter for first batch of bread.
Refrigerate remainder.
Feed every 3 to 5 days with 1 cup warm water, 2/3 cup sugar and 3 tablespoons potato flakes.
In the morning, mix yeast and 1 cup warm water together.
Set aside until dissolved.
Add sugar and potato flakes; set aside until evening.
To make bread mix starter, add the 3 teaspoons sugar, 2 1/4 cups warm water, corn oil and bread flour.
Mix with starter; set aside overnight.
Knead dough and separate.
Put in 3 small pans, also keep enough for rolls.
Let set and rise all day. Bake in afternoon.
For starter, combine potato flakes, sugar and 1 cup water. Leave 1 cup starter out all day.
That evening, put the cup of starter in a large bowl.
Add oil, 1 1/2 cups warm water and salt. Let set out all night.
The next morning, add bread flour and work up with hands; form round ball.
Let rise all day until double in size.
Pull apart to make two loaves. Put in greased pan and let rise one to two hours or until doubled.
Cook at 350\u00b0 for one hour then let cool.
Mix together with wooden spoon in a quart jar.
Let stand, uncovered, on counter at least 5 days.
Stir several times each day.
At end of 5 days, feed again with same proportions of sugar, potato flakes and warm water.
Mix thoroughly.
Allow to stand at room temperature for 8 to 12 hours.
Remove 1 cup to make bread. Refrigerate remainder.
Mix ingredients in glass jar or container.
Cover loosely; let stand 24 hours at room temperature.
Refrigerate 3 to 5 days.
The fourth day, feed it with 3/4 cup sugar, 3 tablespoons potato flakes and 1 cup warm water.
Stir; keep at room temperature 24 hours.
Use 1 cup starter to make bread.
Refrigerate remaining batter until next feeding.
Dissolve yeast in warm water. Add the sugar and potato flakes; mix well. Let stand in glass or crockery out of refrigerator for 1 day. Place in refrigerator for 3 days.
On third day, take out and feed with 3 teaspoons potato flakes, 1 cup warm water and 3/4 cup sugar. Let stand out of refrigerator for 8 to 12 hours. You are now ready to bake bread.
For starter, mix potato flakes, sugar and 1 cup water and let sit out all day.
Add oil, salt and 1 1/2 cups warm water and let sit out all night.
Next morning, add flour and work up with hands to form round ball.
Let rise until double in size. Separate into 2 balls and form into 2 loaves.
Place into greased pans and let rise until double in size.
Bake at 350\u00b0 for 1 hour until brown.
Mix well.
Add 3/4 cup sugar, 3 tablespoons potato flakes and 1 cup warm water the next day.
Let it stand at room temperature. To make bread, take out 1 cup and feed with the same ingredients as listed.
Mix dry yeast with 1/2 cup of the warm water.
Combine sugar, remaining 1 cup warm water and potato flakes.
Stir.
Add yeast mixture.
Stir.
Loosely cover with foil or plastic wrap for a couple of air holes punched in it.
Let stand all day.
Refrigerate that night.
After 3 days, take out and feed.
Mix potato flakes and water to make 2/3 c.
mashed potato Place
In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.
In a plastic bag combine potato flakes and seasonings.
In shallow bowl combine egg and lemon juice.
Dip chicken pieces in egg mixture.
Shake in plastic bag.
Place chicken, skin side up, in ungreased 15 x 10-inch jellyroll pan.
Bake uncovered for 60 to 75 minutes or until chicken is tender.
Gives 6 servings.
ombine the warm water and potato flakes.
In a large ceramic
In the a.m., remove Potato Flakes Herman starter from the refrigerator.
Add sugar, instant potatoes and 1 cup warm water. is regulating or feeding the starter; regulate every 3 to 7 days.) Mix well and let stand out of refrigerator all day (with cheesecloth cover).
FOR FEEDING THE STARTER:
Weekly, or as often
Directions For Feeding Starter:
Remove Starter from the refrigerator and uncover.
In a separate bowl, mix 3/4 cup sugar, potato flakes and 1 cup warm water.
Add this to the Starter and leave uncovered on the counter all day.
In the early evening you will be ready to make the bread dough.
Place Starter in refrigerator for 3 to 5 days.
Mix together well and add to Starter 3/4 cup sugar, potato flakes and 1 cup warm water.
Let Starter stand out of refrigerator for 8 to 12 hours. Stir well.
Take out 1 cup to make bread or to give away.
You must take out at least 1 cup or Starter will deflate.
Mix sugar, potato flakes and water together in bowl, then pour in starter.
Leave out of refrigerator, uncovered, for 8 to 12 hours.
When bubbly, take out 1 cup to make bread and return to refrigerator.
If not making bread, after feeding starter, give or throw away 1 cup.
Always feed every 3 to 5 days to keep from deflating starter.
When your container gets too full to feed double batch, throw away or give away 1 cup.
I use extra starter in bread; just makes it tastier.