Instructions

1. Start with a clean glass container or a large bowl.
2. Add in the warm water, potato flakes, sugar and yeast.
3. Stir everything together and scrape down the sides.
4. Cover with something that is slightly breathable. You can use a tea towel or coffee filter with a rubber band. I like to use a flip top canister with the rubber gasket taken out or a glass jar with a glass lid.
5. Both of these are not airtight, so the gasses (which are a natural bi product of fermentation) can escape.
6. Leave it at room temperature for 4 days, stirring daily.
7. On the 5th day, feed the starter with 1 cup warm water, 1/4 cup sugar and 3 tablespoons of instant potato flakes. Stir it well and allow it to sit at room temperature for 8 hours.
8. Remove 1 cup of the starter to make your bread. Place the remaining starter in the refrigerator.

Maintaining The Starter

1. Remove your starter from the refrigerator, and feed it with 1 cup of warm water, 1/4 cup sugar and 3 tablespoons of instant potato flakes.
2. Allow it to sit at room temperature for 6 hours, or until it looks bubbly and active.
3. Once bubbly, it can be used in bread recipes.
4. Keep stored in the fridge between uses. Feed every 3-5 days