"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sourdough Bread and Starter Recipe

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This recipe for Sourdough Bread and Starter, by , is from The Dorey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laurie Lemieux
Added: Thursday, November 6, 2008



3 T. Instant Mashed Potato Flakes
3 T. White Sugar
1 Cup Warm Water
2 tsp Yeast

Combine potatoes, sugar, water and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a WOODEN spoon.

On the morning of the fifth day, feed the starter with 3 T. potatoes, 3 T. sugar, and 1 cup warm water. In the evening, take out 1 cup of starter to use in bread recipe. Refrigerate the remaining starter. EVERY FIVE DAYS, feed the starter 3 T. Instant Potatoes, 3 T. sugar and 1 cup warm water. If the starter is to be used in a recipe, let the fed starter rest a room temperature 5 hours before use, if not discard 1 cup of starter and put in refrigerator. I usually take mine out just before going to bed and feed it so I can make bread that morning.


1 Cup Starter 2/3 Cup Milk
2 T. Soft Butter
2 T. Sugar
1 tsp Yeast
1 tsp Salt
3 Cups Bread Flour could need more depending on weather
This is for a bread machine but I also make it for the oven.
Makes 1 LB loaf


Number Of Servings:
Number Of Servings:
1 loaf




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