Hello! I have my grandma's recipe for a potato flake starter and it was going well for a while- feed every 3-5 days and use or throw out 1 cup. Now it seems the dough isn't rising as it should and I have no idea what I'm doing. What should my starter look like? Its not very bubbly and there is a lot of "sediment" that I'm stirring up when I feed it. The feeding calls for 3/4 c sugar, 3 T potato flakes and 1 warm water. I added some yeast last time to see if that would help, which is definitely helped with the rising, but the dough was super sticky and flattened out when it rose. Help! Also her recipe calls for storing it in the fridge. Its in a mason jar but does the lid need air holes? Thank you! Sincerely, the quarantined baker :)

• Reply