Sourdough bread

Sourdough bread

Ingredients/Components

• sugar - 2/3 c
• salt - 1 Tbsp
• warm water - 1 c
• corn oil - 1/2 c
• active dry yeast - 2 pkg
• instant potato flakes - 3 Tbsp
• starter - 1 c
• instant potatoes - 3 Tbsp
• Stir in 1 cup warm water, sugar and potato flakes
• sugar less if you think bread is too sweet - 1/3 c
• flour for whole wheat use 3 c - 6 c

How to make sourdough bread:

In glass jar, dissolve yeast and 1/2 cup warm water. Stir in 1 cup warm water, sugar and potato flakes. Let mixture sit out all day, then refrigerate 2 to 5 days, uncovered, or lightly covered. Remove from refrigerator after 5 days and feed again with 1 cup warm water, 2/3 cup sugar and 3 tablespoons of potato flakes. Stir well and keep at room temperature for 10 to 12 hours. Ready to use.Sourdough Bread:3/4 c. sugar3 Tbsp. instant potatoes1 c. warm water1/3 c. sugar (less if you think bread is too sweet)1 Tbsp. salt6 c. flour (for whole wheat use 3 c. whole wheat flour and 3 c. white)1/2 c. corn oil1 c. starter1 1/4 c. warm water In large bowl, make a stiff batter of sugar, salt, flour, oil, starter and water. Grease (very well) a large bowl and put dough in it and turn over (oily side up). Cover and let stand 8 to 12 hours (do not refrigerate). Push dough down, then knead 8 to 10 times on floured board. Put into greased loaf pan and brush with oil. Let rise for 4 to 5 hours (all day is okay, depending on temperature). Dough rises very slowly. Bake at 350° for 30 to 45 minutes. Remove from oven and brush top with butter. Cool on rack and store in refrigerator. Can be frozen.

Recipe categories: Breads, Yeast breads, Sourdough breads.