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SOURDOUGH BREAD STARTER Recipe

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This recipe for SOURDOUGH BREAD STARTER is from From The Kitchen of Olevia Jane Hembree Smith, 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:  
STARTER:
STEP 1:
1 pkg. dry yeast
1/2 c. warm water
1 c. warm water
3/4 c. sugar
3 Tbsp. instant potato flakes

STEP 2:
1 c. warm water
3/4 c. sugar
3 Tbsp. potato flakes

SOURDOUGH BREAD
1 c. starter
1/2 c. sugar
1/2 c. oil
1 1/2 c. warm water
1 Tbsp. salt
6 c. bread flour
Directions:
Directions:
STARTER:
STEP 1:
Dissolve yeast in 1/2 c. warm water. Combine yeast mixture, 1 c. warm water, 3/4 c. sugar, 3 Tbsp. instant potato flakes. Let stand out all day. Refrigerate that night. After 3 days, take out and feed again.

STEP 2:
Feed with 1 c. warm water, 3/4 c. sugar, 3 Tbsp. potato flakes. Mix "FEED" AND ADD TO STARTER. Allow starter to stand out of refrigerate all day. This does not rise, just bubbles. At the end of the day (12 hours) take out 1 cup to use in making bread. Return remaining starter to refrigerator.

SOURDOUGH BREAD
Mix ingredients (listed above for Sourdough Bread) to make a stiff dough and lightly oil top of dough. Cover lightly and allow to stand overnight. Do not refrigerate dough.
Next morning, punch dough down. Knead 3 - 4 times and divide into 3 parts. Lightly knead 1 - 3 times on floured board. Put into greased loaf pans. Let rise all day or at least 4 - 5 hours. Be sure bread is covered and in a warm place.
Bake on bottom rack at 350º F. for 30 - 40 minutes. Remove and brush with butter. Cool on rack and wrap well to store bread. Must be kept in refrigerator. Bread freezes well.

 

 

 

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