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Sourdough Bread Starter Recipe

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

Contributor:  
Contributor:  
Lindsay Watson

Category:
Category:

Ingredients:  
Ingredients:  
Starter:
cup sugar
3 tbsp potato flakes
1 cup warm water
1 package dry yeast

Bread Dough:
6 cups flour
⅓ cup sugar
1 package dry yeast
2 cups vegetable oil
1 tbsp. salt
1 cup starter
1 cups water

Directions:
Directions:
Cover with plastic wrap and pierce with knife 4-5 places. Refrigerate for 3-5 days. Remove from fridge and let stand at room temperature for 1 hour. Remove 1 cup for bread.

Feeding starter: Prepare starter (everything but dry yeast) and stir into remaining starter. Let stand uncovered 8-12 hours. Put plastic wrap on top, pierce and refrigerate.

To make bread:
Combine first (4) ingredients in a large mixing bowl; gradually stir in oil and remaining ingredients.
Turn dough out into a floured surface, knead lightly 4 or 5 times. Place in a well greased bowl, turning to grease top.
Cover and let rise in a warm place, free from drafts for 2 hours or until dough has doubled in size.
Punch prepared dough down, and divide in half, shape each portion into a loaf. Place in a loaf pan. Brush tops of bread with 2 tablespoons of melted butter; cover and let rise in a warm place,free from drafts, 1 hour or until doubled in size.
Bake at 350 for 25 minutes or until loaves sound hollow when tapped. Remove from pans immediately an let cool on wire racks.

Yields 2 loaves

Personal Notes:
Personal Notes:
Can be used to make cinnamon rolls, too.

 

 

 

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