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1 package dry yeast
3 tablespoons instant potato flakes
½ cup warm water
1 cup warm water
¾ cup sugar
1 teaspoon salt
Mix well the yeast and ½ cup warm water; set aside.
Mix remaining 4 ingredients well, then add yeast and water solution. Let stand for 2 days in a warm place.
Feed on third day.
Feeding Sourdough:
½ cup sugar
1 cup warm water
3 tablespoons instant potato flakes
Mix well and add to starter. Let stand out of refrigerator all day or 8 to 12 hours. Solution does not rise, it only bubbles. Use only 1 cup in making bread. Return remaining starter to refrigerator. Feed again in 3 to 5 days. If bread is not made after feeding, throw 1 cup away or give it to a friend. Starter should always be fed every week or so, but always keep 1 cup.
Sourdough Bread Loaves
1/3 cup sugar, less if desired
1 cup sourdough starter
½ cup corn oil
1½ cups warm water
1 teaspoon salt
6 cups bread flour
Sift flour, sugar and salt together in a large bowl. Add oil and stir in the water and starter to make a stiff batter. Cover lightly with plastic wrap and let stand overnight or doubled in size.
Next morning, punch down dough or just divide into 4 parts. Place into greased loaf pans and brush with oil or butter.
Let rise all day or until doubled in size while covered with plastic wrap. Dough will rise slowly. Bake 20 to 25 minutes at 350 degrees F.
3 tablespoons instant potato flakes
½ cup warm water
1 cup warm water
¾ cup sugar
1 teaspoon salt
Mix well the yeast and ½ cup warm water; set aside.
Mix remaining 4 ingredients well, then add yeast and water solution. Let stand for 2 days in a warm place.
Feed on third day.
Feeding Sourdough:
½ cup sugar
1 cup warm water
3 tablespoons instant potato flakes
Mix well and add to starter. Let stand out of refrigerator all day or 8 to 12 hours. Solution does not rise, it only bubbles. Use only 1 cup in making bread. Return remaining starter to refrigerator. Feed again in 3 to 5 days. If bread is not made after feeding, throw 1 cup away or give it to a friend. Starter should always be fed every week or so, but always keep 1 cup.
Sourdough Bread Loaves
1/3 cup sugar, less if desired
1 cup sourdough starter
½ cup corn oil
1½ cups warm water
1 teaspoon salt
6 cups bread flour
Sift flour, sugar and salt together in a large bowl. Add oil and stir in the water and starter to make a stiff batter. Cover lightly with plastic wrap and let stand overnight or doubled in size.
Next morning, punch down dough or just divide into 4 parts. Place into greased loaf pans and brush with oil or butter.
Let rise all day or until doubled in size while covered with plastic wrap. Dough will rise slowly. Bake 20 to 25 minutes at 350 degrees F.
