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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sourdough Bread Starter Recipe

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This recipe for Sourdough Bread Starter is from Spearmans Fine Foods, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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.
Directions:
Directions:
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 350º. Butter top when taken out of oven. Cool partially before removing from pans.

 

 

 

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