Ingredients:

  • 1 packet (7g) active dry yeast
  • 2 cups (480ml) warm water, divided
  • 1.5 cups (300g) granulated sugar, divided
  • 6 tbsp (30g) instant potato flakes, divided

Instructions:

  1. In a clean 1-quart glass jar, combine 1 cup of warm water (104°F-109°F) and 3/4 cup of granulated sugar. Stir until sugar is mostly dissolved.
  2. Sprinkle the active dry yeast over the sugar water and let it sit for 5 minutes until creamy. Whisk in 3 tablespoons of instant potato flakes.
  3. Cover the jar with a breathable lid like a coffee filter secured with a rubber band. Place in a warm, draft-free spot (70°F–75°F).
  4. Let the starter ferment for 5 days, stirring once daily with a non-metal spoon until bubbles appear and it smells sweet and yeasty.
  5. On day 5, feed the starter by adding the remaining 1 cup of water, 3/4 cup of sugar, and 3 tablespoons of potato flakes. Stir well and leave at room temperature for 8–12 hours before use.