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SOURDOUGH BREAD STARTER (Initial Starter) 1 pkg. active yeast 1/2 c. instant potatoes (flakes) 1/2 c. sugar 2 c. warm water 1 tsp. salt Dissolve yeast in 1/2 cup of the warm water; add remain- ing ingredients and stir well. Put in quart jar (punch holes in lid, it needs "breath"). Refrigerate for 3 to 5 days, then take out and feed with food for starter: 3/4 c. sugar 3 Tbsp. instant potatoes (flakes) 1 c. warm water Mix well. Let stand out of refrigerator all day (8 to 10 hours). This does not rise, only makes bubbles. Take out 1 cup to use in making bread. Return starter to refrigerator for 3 to 5 days, then feed again. If not making bread after feeding, throw away 1 cup or give to a friend for a starter. But must be fed every 3 to 5 days. (See schedule at bottom.) To Make 3 Loaves: 1/2 c. sugar 1/2 c. oil 1 Tbsp. salt 1 c. Starter 1 1/2 c. warm water 6 c. Pillsbury bread flour (unsifted)* Mix flour, sugar and salt in large bowl, stir in liquids and mix, making a stiff dough. (Do not knead at this time.) Push dough aside in bowl and spray with Pam or grease with oil. Turn dough over to grease all sides. Cover lightly with foil and let stand overnight in warm place. (A good place to let it stand is in a cold oven.) Next morning, punch dough down and knead a little, using a small amount of flour. Divide into 3 parts, place in greased loaf bread pans and brush lightly with oil or spray with Pam. Let rise all day or all night. Dough rises slowly. Cover with waxed paper. The longer the dough rises, the bigger the bread will be; let rise 10 to 12 hours. Variation: After dividing into 3 parts, 1 or 2 parts may be rolled into rectangle approximately 12-inches long and 10-inches wide. Use flour as needed. Sprinkle white sugar and cinnamon, roll up like a jelly roll. Pinch to seal edge. Mark off approximately 12 spaces. Cut off each piece and place in a greased pan. Let rise 8 to 10 hours, like bread. Bake at 350 degrees for 30 to 45 minutes (until golden brown). Remove from oven and brush with butter. Cool on rack. Wrap well and store in refrigerator. This bread can be frozen after baked. *Note: Use only Pillsbury bread flour. Five pounds makes bread 2 times. Schedule Of How Is Done: 3rd, 4th or 5th night, feed it. Let it sit all night. Next morning, divide it into the 2 cups, put 1 back in refrigerator, use 1 cup to make the dough. Let this dough stand all day. (If you have a little more than 1 cup left in jar, that's o.k., you eventually have a 3rd cup of starter.) That night, punch dough down, knead a little; divide the dough into 3rds and let it stand all night. Next morning bake. It doesn't matter whether you start it at night or in the morning, just remember it must rise either all day or all night. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |