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Wednesday, February 27, 2013

Sourdough Bread

A friend passed on the starter and recipe for this sourdough bread.
It is soooo easy, and equally delicious. 


When you first read the recipe it may seem confusing,
but after making a couple times, you will realize it's not so complicated.

First Time Starter Directions:
Mix 1 c. warm water, 1/2 c. sugar, 1 pkg. (2 1/4 tsp.) dry yeast, and 3 Tbs. instant potato flakes.
Let ferment on counter for two days. Then feed with starter feeder (below).
If you get starter from someone else, you can omit this step.

Sourdough starter...must be fed after every use:
¾ c. sugar 3 Tbs. instant potato flakes 1 c. warm water
Mix all ingredients slightly. Add to starter and let stand at room temperature for 8 - 12 hours.
Let set 3 days in refrigerator.
Make bread anytime from the 3 days to 10 days after feeding. If not convenient to make bread,
take out 1 c. starter and give it to a friend or just discard. Feed your starter and repeat process.
You will eventually accumulate an extra cup.

Schedule:
A.M. -mix the dough                P.M. -mix the dough
P.M. -make loaves      OR     A.M. -make loaves
A.M. -bake bread                 P.M. -bake bread
Sourdough Bread Recipe
6 c. bread flour (or all purpose flour) ½ c. sugar
½ c. corn oil, 1 c. starter, 1 ½ c. warm water, 1 tsp. salt

Mix all ingredients together in a large glass or plastic bowl. When it pulls away 
from the bowl as a large mass, it is just right. Now cover the dough w/ 3 Tbs. oil, smoothing over top, and turning dough over once to cover all w/ oil. Cover bowl lightly and let stand 8 - 14 hours until tripled in size. Now divide into three parts and 
knead each part 6-8 times on a floured surface, then let it rest for 2-3 minutes. 
Roll each part to 1 inch thickness, then roll them up jelly-roll style and place into 3 greased loaf pans. Cover all w/ oiled waxed paper and a dish towel. Let rise 6 - 8 hrs. till appx. doubled in size.  Bake @ 350 for 30 - 40 minutes to a golden brown. 
Remove from oven and brush with melted butter. Cool on rack. 
Slice w/ a bread knife when ready to eat. 

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