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Sour Dough Bread Starter & Sour Dough Bread
Sour Dough Bread Starter & Sour Dough Bread
- Recipe Submitted by ADMIN on 11/12/2015
Category: Breads
Ingredients List
- Sourdough Bread Starter:
- 3 tablespoons instant mashed potato flakes
- 3 tablespoons white sugar
- 1 cup warm water
- 2 1/4 teaspoons active dry yeast
- Sourdough Bread Recipe:
- 1 cup sourdough starter
- 1 1/2 cups warm water
- 1 1/2 teaspoons salt
- 1/2 cup white sugar
- 1/2 cup vegetable oil
- 6 cups bread flour
- 4 tablespoons melted butter (optional)
Directions
Sourdough Bread Starter:
1. Combine instant potatoes, sugar, water, and yeast in a covered container with a tight lid. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon. Do not use a metal bowl or metal spoon as it effects the yeast.
2. On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3/4 cup sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
3. Every five days, feed the starter 3 tablespoons instant potatoes, 3/4 cup sugar and 1 cup warm water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding. You can always pass along the 1 cup to a friend if you don't want to make some bread. They will just need to let it sit for 5 days in order to have their own starter. Dispose of or make bread with one cup of starter 12 hours after every feeding.
Sourdough Bread Recipe:
1. Mix sugar, vegetable oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Add flour to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
2. The next day, knead the dough for a few minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. (I used my Pampered Chef Bread stoneware). Allow the dough to double in size.
3. Optional: Pour 2 tablespoons melted butter on top of each bread loaf.
4. Bake at 350 degrees F for 40 to 45 minutes, or until bread is light golden brown. You can use a cake tester or toothpick to test that it is cooked thoroughly. Turn out to cool on wire racks.
1. Combine instant potatoes, sugar, water, and yeast in a covered container with a tight lid. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon. Do not use a metal bowl or metal spoon as it effects the yeast.
2. On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3/4 cup sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
3. Every five days, feed the starter 3 tablespoons instant potatoes, 3/4 cup sugar and 1 cup warm water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding. You can always pass along the 1 cup to a friend if you don't want to make some bread. They will just need to let it sit for 5 days in order to have their own starter. Dispose of or make bread with one cup of starter 12 hours after every feeding.
Sourdough Bread Recipe:
1. Mix sugar, vegetable oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Add flour to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
2. The next day, knead the dough for a few minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. (I used my Pampered Chef Bread stoneware). Allow the dough to double in size.
3. Optional: Pour 2 tablespoons melted butter on top of each bread loaf.
4. Bake at 350 degrees F for 40 to 45 minutes, or until bread is light golden brown. You can use a cake tester or toothpick to test that it is cooked thoroughly. Turn out to cool on wire racks.
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