Directions: |
Directions:Keep starter in refrigerator! Take starter out every 3 - 7 days and feed.
FEEDING STARTER: Mix all (starter) ingredients well before adding to starter jar. Add "feed" to jar and then mix all again. Let stand out of refrigerator all day (8-12) hours. This will bubble. (Keep starter in quart jar with foil as a lid). Use 1 cup for making bread and return remaining starter to refrigerator until time to feed again.
If not making bread, just return all of starter to refrigerator. You may build up as much as four cups. After that you'll need to use the extra starter or throw away excess.
You can mix more than one batch of bread (in separate bowls) if you have extra starter. You MUST feed starter continuously in order to keep it active.
EXAMPLE OF FEEDING SCHEDULE to serve
Sour Dough Bread Tuesday evening:
1. Monday morning - Feed starter, leave out all day - about 7:00 p.m. or later.
2. Take one cup starter and make bread mixture. Place somewhere draft free and warm. Let rise until morning.
3. Tuesday morning - shape into loaves, tucking the ends under, and let rise until afternoon - you'll be able to tell when it's as high as you want it - if it gets too big it gets air holes in it. Bake for evening meal.
SOURDOUGH BREAD: You may use any brand of ingredients, (oil, sugar, etc) but you must use Pillsbury Bread Flour for proper taste and texture.
1. Mix all ingredients well in large bowl. (Large Tupperware bowl is good.)
2. Let stand overnight or about 12 hours, covered with a towel. DO NOT REFRIGERATE!
3. Punch down and pour out on floured board. Knead a few times and divide into three equal parts. (Cut with a knife.) How you shape it will determine how the bread looks after baking.
4. Put loaves in a pan that has been sprayed with Pam. Brush tops with corn oil and let rise 6 - 8 hours or until ready. (Weather and temperature have a lot to do with this.) Do not cover while rising this time.
5. Bake at 350º for 20-30 minutes or until golden brown on top. Top will be hard when just out of the oven. Rub tops with stick of margarine until covered and the tops soften as they cool. (I bake in an 8 1/2 x 4 1/2 dark pan that is not Teflon coated and it takes 30 minutes to bake I sometimes cover the pan with foil during the last few minutes of baking. If a Teflon coated pan is used it may not take longer than 20 minutes to bake.)
This freezes well. It cuts best after cooled. Heating a few minutes in the microwave gives it that hot from the oven taste!
Editor's note: See Reneé Bundy's recipe (in this cookbook) for making the initial sourdough starter. |
This recipe for Sourdough Bread is from