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Sour Dough Bread with Starter Recipe

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This recipe for Sour Dough Bread with Starter, by , is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Blakeman
Added: Sunday, June 22, 2008


3 pkg. yeast
1/2 c. hot water (105 to 110F)
1 c. warm water
2/3 c. sugar
3 T. instant potato flakes

1 c. starter
1/2 c. sugar
1/2 c. vegetable oil
1 T. salt
1 1/4 c. warm water
6 c. bread flour OR can be divided into 4 c. bread flour and 2 c. wheat flour

For the starter, dissolve the yeast in the hot water and then add the rest of the warm water once dissolved. Add the sugar and potato flakes, mix well with a non metal spoon and place in a quart jar. Cover lightly and place the starter in the refrigerator and let remain for 3 - 5 days.

It is important to feed the starter every three to five days: 3/4 c. sugar, 3 T. potato flakes and 1 c. warm water. Stir well with non metal spoon. Once fed, let starter stay out of the refrigerator all day, uncovered and on a saucer to catch any overflow. Place starter back into the refrigerator the NEXT DAY.

Reserve one cup for bread recipe and place back into the refrigerator until next feeding.

For bread loaf, combine all loaf ingredients to make a stiff batter. Place in a greased non-metal bowl and cover lightly. Let rise overnight. In the morning punch dough down and knead for ten minutes. Divide into three or four loaves and place into greased loaf pan. Spray loaves with a light coating of Pam and cover with waxed paper. Let rise for 6 - 8 hours and then bake at 350 F for 30 -35 minutes. Brush with butter when just removing from oven. Tastes great warm!!!




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