|by William Guilford|
Eugene Grubb and William Guilford's 1912 book, "The Potato," is a comprehesive source of information on growing and using potatoes, in a variety o...
Tip: Try flake sourdough for more results.
1 - 10 of 24 for potato flake sourdough
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Mix yeast and 1/2 cup warm water well; set aside. Mix remaining 4 ingredients well, then add yeast and water solution. Let stand for 2 days in a warm ...
Combine yeast, 2 ... 3 tablespoons instant potato flakes in a bowl; ... before using. Combine Sourdough Starter, water, corn ... holes punched in the top.
Take the sourdough starter out of ... 45 minutes. Brush top with butter and cool on rack. Wrap well and refrigerate or freeze to store. Stores real well.
Dissolve yeast in ... and 3 tablespoons potato flakes. Leave at ... piece, sprinkling with cinnamon-sugar and raisins, if desired and rolling up to rise.
Mix all of the above. Keep at room temperature for 24 hours. Store in a glass jar with lid but do not seal. Starter should be at room temperature ...
Combine ingredients and make a stiff batter. Grease another bowl and put dough in bowl; turn over so that oily side will be up. Cover and let stand ...
Combine all the above ingredients well in a mixing bowl and leave (cover it with a cloth or paper towel) in a warm place 8-12 hours. Add the same ...
Dissolve yeast in ... Add sugar and potato flakes. Let stand ... if it comes to room temperature before feeding. Always use Bread Flour for this recipe.
In large bowl sprinkle sugar and salt over flour; mix. Add all other ingredients and mix. Put in large bowl, well greased with oil. Turn oily side ...
In a large ... again. (Sugar, water, potato flakes.) Leave out ... sugar mixed with 2-3 teaspoons of cinnamon; roll up jelly roll style; slice and bake.
Result Page: 1
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