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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Sourdough Bread Recipe

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This recipe for Sourdough Bread, by , is from The Weaver Family Cookbook , 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!

Contributor:  
Contributor:  
The Weaver Girls

Category:
Category:

Ingredients:  
Ingredients:  
Starter:

3/4 cup sugar
3 tsp potato flakes
1 cup warm water

Bread:

1/3 cup sugar
1 cup starter
1/2 cup corn oil
1 1/2 cups warm water
1 tsp salt
6 cups flour

Directions:
Directions:
Starter: Your starter needs to be "fermented" before used for bread. To do this, mix the first three ingredients together which is the starter. Place in a quart jar and set on counter. After 24 hours, mix another batch of starter and add to the quart jar. Stir this morning and night and leave on counter for about 4 days. This should have a distinct smell. Now you are ready to make the bread.

Bread: Mix first 5 ingredients and then add flour (3 cups first and then the additional flour). Put small amount of oil in bowl so dough is slightly oiled; cover bowl with waxed paper and aluminum foil and leave the dough to raise for 8 to 10 hours. This makes 3 loaves of bread. Bake at 350 degrees for 25 to 30 minutes.

** You should have 1 cup of starter to refrigerate and when ready to make bread again, you
simply "feed" the starter with the above starter recipe, let it come to room temperature and
it's ready to continue with the bread.
** The starter should be "fed" every week or at least every two weeks whether you make bread
or not.

Number Of Servings:
Number Of Servings:
3 loaves
Personal Notes:
Personal Notes:
In honor of our Dear Friend, Susie Toothman.

 

 

 

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