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A consumer wants the recipe for the sour dough starter that uses the instant potatoes. Can this starter be frozen since it has yeast in it?
Starting a new starter from the local atmosphere. 1. Combine in a glass bowl, 1-1/2 cups warm water (80 to 85 F) and 2 cups of white all-purpose flour. (You can substitute the white all-purpose flour with instant potatoes.) Mix well. 2. Place the bowl in an 80 to 85 F location. Leave uncovered so the natural microorganisms can settle on the surface. Let proof for 24 hours. Stir the mixture well once or twice during the 24 hours first proof. 3. At the end of the 24 hours, examine for bubbles (use a glass bowl) Repeat the 24 hours proof as described, including the brisk stirring and fanning. 4. At 48 hours total time, again examine, stir, and fan the mixture. Continue to leave uncovered. Any skin that forms should be stirred back in as soon as it is noticed so no microorganisms will be kept out of the starter by the dry skin. Remove 1/2 cup of the starter, and replace it with 1/2 cup warm water and about 1cup flour or instant potatoes. 5. Continue this 48-hour cycle very carefully until it is obvious that the first bubbles are appearing. It typically takes from 3 to 7 days before the starter will begin to work.