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Sourdough Bread Starter Recipe

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This recipe for Sourdough Bread Starter, by , is from Spearmans Fine Foods, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margie Spearman Etheridge
Added: Sunday, October 18, 2009


2 pkg. yeast
3\4 c. sugar
3 T. instant potatoes
1 c. warm water

Mix ingredients and stir well. Refrigerate for 3 to 5 days.

The morning of the 6th day, remove from refrigerator, add 3\4 c. sugar, 3\4 T instant potatoes and 1 c. warm water.
Mix well and let stand outside of refrigerator all day

Evening: Remove 1 c. starter for making your bread. Return the balance back to the refrigerator and keep covered.

Recipe: The cup of starter which you have removed must be placed in a large plastic bowl and add the following 1\2 c. sugar, 1\2 c. corn oil,
1 t. salt, a 1\2 c. warm water and 6 c. bread flour.

Mis it into a stiff batter and knead into a smooth lump. Put in a large plastic bowl or pan and brush top with corn oil. This should be left in a warm place. Cover with saran wrap and allow it to rise overnight. I should triple in size during the process.

Next morning: Punch down real good and knead lightly. Divide into three parts and put into well oiled loaf pans and brush bread with corn oil. Cover with cloth and let stand 6 to 8 hrs. Bake for 30 minutes at 350. Butter top when taken out of oven. Cool partially before removing from pans.




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