Home Made Bread Starter and Recipe


We can buy bread here in Siberia very cheap, but sometimes baking your own is just way better. I had been given a starter a couple years ago from a friend, and used it for a while to make bread. And it really was so good. But honestly I’m not sure what happened to that starter. Well anyway, we have moved since then, and while remembering my friend and all of our recipe swaps and stories, I tried to find a similar recipe to make a starter for bread. And I found a good one people! I’ve made this now for that last three weeks, and the kids love having fresh bread all the time. I’ve even changed up the recipe a little, but I’ll share more on that some other time.

The recipe may seem long, but trust me it is worth it, and it is spread out so it really doesn’t seem all that long once you get on a roll. (Ha! I just did a pun there! Get it? On a roll? HA! Ok, I thought it was funny.)


Makes two loaves

For the Starter-

3 Tablespoons instant mashed potato flakes
3 Tablespoons sugar
1 cup warm water
2 1/4 teaspoons active dry yeast


Combine all the ingredients in a covered container. Let the starter sit on the counter for 5 days, stirring every day with a wooden spoon. Keep covered.

On the morning of the 5th day, feed the starter with:

3 Tablespoons instant mashed potato flakes
3 Tablespoons sugar
1 cup warm water

and mix. In the evening take out 1 cup of starter to use in your bread. Cover and refrigerate the remaining starter.



For the Bread-

1 cup starter
1 1/2 cup warm water
1 1/2 teaspoons salt
1/2 cup sugar
1/2 cup vegetable oil
6 cups flour


Mix starter, water, salt, sugar and vegetable oil in a large bowl. Add flour. Mix until all the ingredients are incorporated. Dough will be sticky. Grease another large bowl and set dough in it. Cover with a damp dish towel and set in a warm place (I place mine inside my turned-off oven) and let rise overnight. Set it and forget it people!!

The next morning, carefully take off the dish towel and punch down the dough. Pour out onto a well floured surface. Knead for about 10 minutes, adding flour as needed (I add about 1 cup extra).

Divide in half, shape into loaf, and place in two well greased bread pans. Cover and allow to double in size (Mine take about 2 or more hours).

Bake at 350 F(180 C) for 40-45 minutes, or until bread is golden brown and when tapped lightly, sounds hollow. Turn out onto wire rack or baking sheet. Spread butter over the top crust of the bread. Let cool. Wait impatiently to cut it open and eat it up!

Every 5 days take that starter out of the fridge and feed it with the above recipe and repeat all the steps again.



Recipe adapted from nancherrow.com

3 responses to “Home Made Bread Starter and Recipe

  1. Pingback: Cinnamon Swirl Bread | From Katrina's Kitchen·

  2. Pingback: Cinnamon Swirl French Toast | From Katrina's Kitchen·

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