Sour Dough Bread
Get your initial starter from a
friend, or make it using the recipe below. Put starter in
the refrigerator. Once every 3 to 7 days, feed your starter.
Day 1 Morning
- To feed your starter:
1 cup
very warm water
3 Tbs. instant potatoes
3/4 cup sugar |
Mix well, add to starter, and
stir. Let starter stand out of refrigerator all day. Starter
will bubble all day. In the evening, take out one cup of starter
and return the remaining starter to the refrigerator.
Wait at least 3 to 7 days before feeding the starter again.
Starter will increase after each feeding, therefore you will
eventually need to give away a cup of starter to another friend.
Day 1 Evening - Sour
Dough Bread:
| Full Recipe |
Half Recipe |
1 cup
starter
1/2 cup corn oil
1 1/2 cup warm water
1/3 cup sugar
1 Tbs. salt
6 cups Pillsbury Bread Flour |
1/2
cup starter
1/4 cup corn oil
3/4 cup warm water
3 Tbs. sugar
1/2 Tbs. salt
3 cups Pillsbury Bread Flour |
|
|
In a large bowl with lid, mix all
6 ingredients. I like to add the dry ingredients last.
Cover bowl with lid and let stand overnight in a warm place. Do
not refrigerate.
Tip: Use a 3 cup sifter and fill it twice so you don't
have to measure the flour.
Day 2 Morning
-
Next morning, punch down dough and divide into three parts.
Flour you bowl lid for kneading your dough. Sprinkle dough with
flour and knead each part eight to ten times.
Put into greased loaf pans. Let stand in a warm place for 4 to 6
hours.
Day 2 Evening -
Bake at 350 degrees for 30 minutes or until golden brown.
|
Sour Dough Starter
1 pkg dry yeast
1 cup lukewarm water
3/4 cup sugar
2 cups warm water
3 TBS plain flour
|
Dissolve yeast in 1 cup of warm
water, not too hot. Mix the remaining ingredients.
Then add to yeast mixture. Let stand in a glass jar
outside of the refrigerator all day.
Put the initial starter in refrigerator for 3 to 5 days.
Take out and feed with starter feeder mixture.
