Directions: |
Directions:*** Feed the starter: Mix sugar and flour together in mixing bowl (not metal). Add water and starter and stir. Cover with damp cloth and let stand for about 8 hours.
*** Divide the starter in half, placing half back in the refrigerator to use for the next batch of bread.
***In an extra large bowl mix the remaining starter with sugar, oil, salt, and water. Stir in about 8 c. flour or more to make a thick dough. Knead in additional flour if necessary until the dough isn't sticky. Cover with a damp cloth and let rise at room temperature until double in bulk. (This may take several hours especially in cold weather).
*** After dough has risen, turn onto well floured surface and knead in flour until dough is spongy and air bubbles are worked out. I find it easier to knead dough after dividing into 3 loaves. Place the three loaves in greased loaf pans. Cover with damp cloth and let rise till double. (to the top of the pan). This can take several hours in cold weather.
*** Place risen loaves in cold oven and bake at 300º for about 45 minutes to an hour till lightly brown on top. Remove from oven and immediately remove bread from pans to cool. Bread comes out easier if you score around the pan with a sharp knife.
***The starter should be made up at least every week or 10 days to keep it alive or active. Let the starter rest in the refrigerator for at least 4 days before making bread again. If you don't want to make bread after 10 days just feed it and let stand for 8 hours, divide it, and give 1/2 starter away or throw out. I used two different starters when making bread for Christmas gifts.
***To make cinnamon bread, instead of forming dough into a loaf, stretch and pat dough into a triangle and sprinkle with 3 tbsp. cinnamon sugar (per loaf) and roll dough starting from pointed end of triangle. Place in greased loaf pans and bake as for plain sour dough bread.
Cinnamon sugar - 1/2 cup sugar and 1 tbsp. cinnamon |
Personal
Notes: |
Personal
Notes: Sour dough starter can be purchased. There are recipes to make it from scratch, but I haven't found any to remain active after making the first batch of bread.
Don't use any metal utensils with sour dough.
My first taste of this delicious bread was in Grand Bay, Alabama back in the early 80's. A friend of Mom's gave her a starter that she claimed to be a 100 years old. Mom gave me a starter from it, and I used that starter for many years. Boy, did I feel bad when I let it die!
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This recipe for Sour Dough Bread is from