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Sourdough starter

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Ingredients/Components

dry yeast - 1 pkg
lukewarm water - 1/2 c
sugar - 2 Tbsp
warm water - 2 c
all-purpose flour
Mix sugar with 2 cups warm water and flour
instant potatoes - 3 Tbsp
Let starter stand out of refrigerator all day 8 to 12 hours or until very bubbly
corn oil - 1/2 c
salt - 1 Tbsp
Potato Feed Starter - 1 c
white bread flour - 6 c

How to make sourdough starter:

Mix yeast with 1/2 cup warm water. Mix sugar with 2 cups warm water and flour. Add yeast mixture. Let set in glass jar, covered with a cloth, for 5 days.Sourdough Potato Feed:3/4 c. sugar3 Tbsp. instant potatoes1 c. warm water Mix well and add to starter. Let starter stand out of refrigerator all day (8 to 12 hours) or until very bubbly. Remove 1 cup to make bread and return remaining to the refrigerator. Keep in refrigerator for 3 to 5 days and feed again. If not making bread after feeding starter, throw away 1 cup, but it may fed 2 to 3 times before using for any bread. This is to avoid depleting your starter.Sourdough Bread:1/3 c. sugar1/2 c. corn oil1 Tbsp. salt1 c. Potato Feed Starter1 1/2 c. warm water6 c. white bread flour In large bowl, blend sugar, oil, salt, potato starter, water and flour. This makes a stiff batter. Grease another bowl. Add dough and turn it over so that it is greased on all sides. Lightly cover with foil and let stand overnight (do not refrigerate). Next morning, punch down the dough. Knead a little. Divide into 3 parts and knead each part 8 to 10 times on a floured board.

Put into a greased loaf pan and brush with oil. Cover with waxed paper or tea towel. Let rise until doubled, 4 to 5 hours or all day, since the dough rises very slowly. Uncover dough and bake in a 350° oven for 30 to 35 minutes or until bread tests done. Remove from pan and brush with butter. Cool on rack. Wrap well and store. Refrigerate. Bread may be frozen.

Recipe categories: Breads, American, Southern u.s..

Rating:

3.6

Average rating: 3.6, total votes: 5

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Related ingredients:

sugar, cinnamon, butter, all-purpose flour, self-rising flour, crisco, whole wheat flour, active dry yeast, plain corn meal