Easy Recipe Finder
Recipe Feeder
( Use only Plastic Container to store starter and wooden/plastic spoon to stir starter)
Beginning Starter:
1 pkg active dry yeast
1 c warm water
¾ c sugar
3 Tb. Instant Potato Flakes
Dissolve yeast in water, add sugar & potato flakes. Stir until dissolved. Let stand at room temperature all day or overnight before refrigerating. Starter should be made 3-5 days before beginning bread. Keep starter in refrigerator 3-5 days. Take out and feed with feed for starter.
Feed for Starter:
¾ c sugar
1 c warm water
3 Tb. Heaping Instant Potato Flakes
After mixing in feed, let starter stand at room temperature all day or night ( 8-12) hours. Cover with a paper towel or cloth. It will not rise, only bubble. Take out one cup to use in making bread & return rest to the refrigerator. Keep in refrigerator 3-5 days and feed again. If not making bread, after feeding give or throw away 1 cup. It may be fed 2-3 times before making bread.
In a large mixing bowl, make a stiff batter of :
1/3 c sugar (may be omitted)
½ c corn oil
1 c starter
1 ½ c warm water
6 c Pillsbury Bread Flour
1 T salt
Grease another large bowl, put dough in and turn over.( Put oily side on top), cover lightly with foil and let stand overnight. (DO NOT REFRIGERATE!) Next morning punch down. Knead a little, divide into 3 parts. Knead each part on a floured surface a few times.( 8-10 times). Put into 3 greased loaf pans, and brush with oil. Let stand 4-5 hours (all day is best). Dough rises very slowly. Be sure to cover with wax paper while rising. Bake at 350* for 30-35 mins. Remove from pan and brush with butter. Cool on a rack. Wrap well to store ( can freeze or refrigerate).
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This is how I make it: Feed the starter at night around 6:00. Leave out all night.
Next morning mix the bread and let rise all day- that same night around 5:00 or 6:00 make bread, put into pans and let rise until 10:00 or 11:00 then bake.
Don't use a metal bowl or spoon, only plastic bowl and spoon to stir starter.
Beginning Starter:
1 pkg active dry yeast
1 c warm water
¾ c sugar
3 Tb. Instant Potato Flakes
Dissolve yeast in water, add sugar & potato flakes. Stir until dissolved. Let stand at room temperature all day or overnight before refrigerating. Starter should be made 3-5 days before beginning bread. Keep starter in refrigerator 3-5 days. Take out and feed with feed for starter.
Feed for Starter:
¾ c sugar
1 c warm water
3 Tb. Heaping Instant Potato Flakes
After mixing in feed, let starter stand at room temperature all day or night ( 8-12) hours. Cover with a paper towel or cloth. It will not rise, only bubble. Take out one cup to use in making bread & return rest to the refrigerator. Keep in refrigerator 3-5 days and feed again. If not making bread, after feeding give or throw away 1 cup. It may be fed 2-3 times before making bread.
In a large mixing bowl, make a stiff batter of :
1/3 c sugar (may be omitted)
½ c corn oil
1 c starter
1 ½ c warm water
6 c Pillsbury Bread Flour
1 T salt
Grease another large bowl, put dough in and turn over.( Put oily side on top), cover lightly with foil and let stand overnight. (DO NOT REFRIGERATE!) Next morning punch down. Knead a little, divide into 3 parts. Knead each part on a floured surface a few times.( 8-10 times). Put into 3 greased loaf pans, and brush with oil. Let stand 4-5 hours (all day is best). Dough rises very slowly. Be sure to cover with wax paper while rising. Bake at 350* for 30-35 mins. Remove from pan and brush with butter. Cool on a rack. Wrap well to store ( can freeze or refrigerate).
************************************************** **************
This is how I make it: Feed the starter at night around 6:00. Leave out all night.
Next morning mix the bread and let rise all day- that same night around 5:00 or 6:00 make bread, put into pans and let rise until 10:00 or 11:00 then bake.
Don't use a metal bowl or spoon, only plastic bowl and spoon to stir starter.
