Sourdough bread

Sourdough bread

Ingredients/Components

• sugar - 1/2 c
• salt - 1 tsp
• warm water - 2 c
• bread flour - 6 c
• yeast - 1 pkg
• corn oil - 1/2 c
• Starter - 1 c
• instant potatoes - 1/2 c
• Add remaining ingredients; stir well

How to make sourdough bread:

Add to Starter:3/4 c. sugar3 tsp. instant potatoes1 c. warm water Starter: Dissolve yeast in 1/2 cup of the warm water. Add remaining ingredients; stir well. Keep at room temperature for 24 hours. Refrigerate 3 to 5 days.

Take out; feed the starter with the ingredients. Let stand out of refrigerator all day or all night (8 to 10 hours). Take out 1 cup to make bread; return rest to refrigerator. Keep there 3 to 5 days; take out and feed again. If not making bread after feeding starter twice, throw away or give away 1 cup to avoid depleting your starter.Sourdough Bread:1/3 c. sugar1/2 c. corn oil1 c. Starter1 1/2 c. warm water6 c. bread flour In large bowl, make stiff batter. Grease large bowl or pan. Put dough in and turn over (put greased side on top). Cover lightly with foil; let stand all day or all night (do not refrigerate).

Next morning, punch dough down; knead a little. Divide into 3 parts; knead 8 to 10 times on floured board. Put into greased loaf pans; brush with oil. Let rise all day or all night. Dough rises slowly, so let rise until pans are full. Bake at 350° for 30 to 40 minutes. Remove from pans; brush with butter. Cool and wrap in foil. Put in refrigerator or freezer.

Recipe categories: Breads, Yeast breads, Sourdough breads.