How to feed and care for a potato flake starter

Learning how to feed a potato flake starer and take care of it can seem a bit intimidating at first. It is a living thing that needs care and attention. As scary as that might seem, it’s actually quite easy. Let’s dive into the details so you can feel confident using your own potato flake starer.

So, you have your potato flake starter. Now what?

What to feed your potato flake starter?

You only need three ingredients to feed a potato flake sourdough starter. Water, sugar, and potato flakes.

Water – Some say you need to use filtered water, but I find this is unnecessary. I have been successful feeding my starter with tap water. If you live in an area with particularly high amounts of chlorine in your water, or you are just having a lot of trouble with your starter staying active. Trying filtered water instead of tap water would be one of the things I would try to see if it makes a difference.

Sugar – White sugar is the traditional type of sugar used in this starter. If you prefer an organic option, organic raw cane sugar should be a good option.

Potato Flakes – This is simply instant mashed potato flakes that you would buy to make instant mashed potatoes. The only thing specific you need to worry about here is that there is nothing extra added in with the potato flakes. No special flavors, just plain potatoes. Preferably, when you look at the ingredients, you only want to see “potatoes” listed. Using potatoes with preservatives in them will work but it is much better to buy potato flakes without preservatives. I know that Bob’s Red Mill is a brand that is ONLY potatoes.

How to feed your potato flake starter?

Gather all of your ingredients and measuring equipment. I love using a 2 cup measuring cup to mix everything in before adding it to my starter.

In your measuring cup, add 1 cup of warm water. The water should be about 100 degrees. No warmer than 110 or it will begin to kill your starter. You don’t have to use a thermometer to measure the temperature every time, but it’s a good idea to use one to get the feel for how warm the water should be. If you don’t have a thermometer, just use your hands and get water that is warm to the touch but not hot. Just a tad bit warmer than lukewarm water is what your aiming for.

Next, add 3/4 cup of sugar. I have seen people use anywhere from 3 tablespoons of sugar to 3/4 of a cup of sugar. I consistently use 3/4 of a cup of sugar with great success.

Last, add 3 tablespoons of instant potato flakes. Mix the ingredients together and pour into your starter and stir. Cover your jar loosely with a plastic lid. Using a plastic lid will prevent rust.

When to feed your potato flake starter?

There are two types of instances when you will need to feed your starter.

This first is if you plan to make bread. Your starter will need to be fed about 8 hours before you want to mix your bread dough, or whatever recipe it might be. When ever your starter has bubbles similar to a carbonated drink, and a nice fluffy foam on top, you know it’s ready to use. This happens a various time frames, based on lots of different factors. BUT you can still use your starter hours and even a day or two past the initial active stage. It could take a bit longer to rise, but it will still work!

Not all recipes have to have active starter though! Some recipes can use discard instead of active starter. Here you can read more about discard and find some great discard recipes.

The second instance in when you will need to feed your starter is to maintain your starter and keep it from dying. If you decide you don’t want to bake and it’s been about 7 days since the last feeding, you still need to feed it. If you do this, you can allow it to feed and remove the extra before you get ready to feed again.

Remember, don’t throw this stuff away! It can be used in discard recipes. It also could still be used in a bread loaf recipe if it is still bubbly and active. The bubbles look similar to bubbles in a carbonated drink. It will also have a layer of fluffy looking foam on the top.

If you don’t want to keep extra for a discard recipe, this is the perfect time to take that extra and give it to a friend to have their own starter. You’ll just remove the amount, give it to them, and they will feed it the regular amount. Now they have a starter of their own! (Be sure to send them this post so they can get all of their questions answered!)

Where to keep your starter?

Everyone has their own opinions on this matter. There are two places to keep your starter. On the counter and in the fridge. I’ve done both. Here is what I’ve learned from doing it each way.

On the counter

A starter can stay out on the counter as long as it is being fed every 5-7 days. This method allows the starter to stay active instead of being put on hold in the refrigerator. If you are baking at least once a week, this is the best method, from my experience.

In the refrigerator

A starter can be but in the fridge to “put it on hold.” This is a great option if you don’t want to feed or bake for awhile. Stick it in the fridge and it can go at least two weeks without being fed. This is perfect if you are going out of town, or have life circumstance that prevent you from being able to make bread regularly.

You can also store your starter in the fridge on a regular basis. This is what some people choose to do. They will remove from the fridge, feed it, use it to bake, stick it back in the fridge, and then remove it when they are ready to bake again. I have used this method, and it will work. Even though it will work, I prefer the on the counter method.

If you choose to use the fridge method there are a few things to remember. If you plan to store your starter in the fridge on a regular basis instead of keeping it in the fridge, it will take longer to “wake up” when being fed. This just means it will take a bit longer than a room temperature starter to be nice an active and ready to bake.

When using the refrigerator method for longer periods of time, it make take multiple feedings for it to gain it’s strength back. To do this you’ll take the starter out of the fridge, feed it as normal. Allow it to feed for the 8 hours or son, then remove enough to only be left with one cup of starter and feed it again. You can keep the amount you remove to use in a discard recipe.

What should I store my starter in?

This is a matter of personal preference. Some people will argue that your starter will do better with a wider container. This pyrex set has a smaller bowl that would be the perfect size, and also includes large bowls perfect for mixing and rising your dough.

I use a quart size mason jar with a plastic lid. But I saw these adorable wooden lids with a silicone ring that I just I might be putting on my amazon wish list because it would look so cute sitting on my counter!

Some people use a plastic container, but I prefer to store mine in glass, simply because I don’t want to risk anything leaching out of the plastic and into my starter.

Here are some other great glass storage options you could choose from!

This jar is made for a traditional four and water starter, but would be great to use to be able to see the amount of starter you have in your jar without using a measuring cup.

A pyrex 4 cup food storage container is another great wide container option.

If you prefer a more aesthetically pleasing container to leave out on the counter, you might like something like this.

What about a lid?

No matter what type of container you use, you want to be sure that you allow your lid to let air out. Don’t place the lid on tightly when it is out on the counter feeding. Either simply rest the lid on top or tighten it to fingertip tight. I do put the lid on tight when storing it in the fridge.

The reason you don’t want to tighten your lid is because while it is feeding it is letting off gasses. These gasses need to be able to escape. You could potentially cause your container to explode if the gasses cannot get out.

Still have questions?

If you still have questions, you might be interested in checking out my post on everything you need to know about a potato flake sourdough starter. You’d probably also enjoy reading my post on “what is a potato flake starter?”

It’s hard to answer all of the questions sometimes, because things with sourdough are variable based on a view different factors. If you still are wondering about something specific, please leave a question in the comments below and I’ll answer your question!

Pin for later