Ingredients: |
Ingredients: Sourdough Starter:
3 cups all-purpose flour, divided
2 cups hot water
1 tsp active dry yeast
1 cup lukewarm water
Sourdough Bread:
1 cup sourdough starter (see above)
3 tbsp butter, melted
1 pkg active dry yeast
1 tbsp salt
3½ cups all-purpose flour
¾ cup lukewarm water, divided
2 tbsp honey
Starter:
½ cup instant potatoes
2 cups warm water
½ cup sugar
2 tsp salt
1 pkg yeast
Starter feed:
¾ cup sugar
3 tbsp instant potatoes
1 cup warm water
Bread:
¼ cup sugar
½ cup corn oil
1 tbsp salt
1 cup starter
1½ cup warm water
6 cups bread flour
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Directions: |
Directions:Sourdough Starter:
Day 1
In a medium bowl, combine 2 cups of the flour with yeast. Stir. Stir in the hot water until mixture is blended. Cover the bowl with a clean towel and allow the mixture to sit at room temperature 24 hrs.
Day 2
Stir the mixture. After 12 hours, stir the mixture again. Allow mixture to sit at room temperature another 12 hrs.
Day 3
Stir in the lukewarm water and remaining flour until blended. Cover the bowl with the towel and allow to sit at room temperature 24 hrs.
Day 4
The starter is now ready to be used. Store loosely covered in a glass container with a non-metal lid in the refrigerator. To maintain sourdough starter: stir the starter at least once a week. For each 1 cup of starter that is removed, stir in 1 cup flour and 1 cup lukewarm water (if the starter is not used every few weeks, remove 1 cup of starter and replace as directed above). Cover and allow the starter to sit at room temperature overnight. Then store loosely covered in a glass container with a non-metal lid in the refrigerator.
Sourdough Bread:
Dissolve the yeast in ¼ cup of water. In a large mixing bowl, combine the remaining ½ cup water, starter, honey, butter, dissolved yeast, and salt, blending well. Stir in the flour by hand. On a lightly floured surface, knead dough 6-8 mins. If necessary, add just enough extra flour to prevent dough from being sticky. Place dough in a lightly greased bowl, turning the dough to coat the top. Cover with plastic wrap and allow to rise until doubled in bulk, about 1 ½ hours.
Punch down the dough and divide it in half. Shape each half into a round loaf and place on a lightly greased baking sheet 4" apart. Cover with plastic wrap and allow to rise until doubled in bulk, about 1 hour. Preheat the over to 400°. Bake 15 mins, reduce the heat to 375° and bake 20 to 25 mins longer, or until the bread sounds hollow when tapped. Remove loaves from pan and cool on wire racks.
Starter:
Dissolve yeast in ½ cup water, adding remaining and stirring well. Keep at room temperature for 24 hrs.
Starter Feed:
Mix well and add to starter. Let stand out of refrigerator all day. Mixture will be bubbly. Take out 1 cup and make bread then return to refrigerator. Keep in the refrigerator. You have to feed the starter every 3-5 days. If you don’t make bread you still have to throw away 1 cup of the starter and feed to keep it alive.
Bread:
In a large bowl, mix the ingredients and make a stiff batter. Grease another bowl, put dough in and turn (oily side on top). Cover and let stand overnight, do not refrigerate. Next morning, punch down dough and knead. Divide into three equal parts and knead on floured surface 8–10 times. Put into greased pans and brush with oil. Cover and let rise four to five hours (or all day). Bake 350º 30-45 minutes. Remove and brush with butter. Cool then wrap and store in the refrigerator. |
Personal
Notes: |
Personal
Notes: Eat this while it’s hot and dripping with butter. And it smells so-o-o-o-o- good.This is the best sourdough recipe in the world. A real culinary heirloom. Save this recipe. By the way, everybody should make “real” sourdough bread at least once in a lifetime. I would never forgive myself if anything ever happened to this recipe.This is NOT your California sourdough. This is the Southern version. It is pretty involved, but well worth the effort.
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