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SOURDOUGH BREAD STARTER 3/4 c. sugar 3 Tbsp. potato flakes 1 c. very warm water Stir well and let stand out on counter all day stirring occasionally. Then cover and put in refrigerator. After 3 to 5 days, the starter needs to be fed. Use the same amount of ingredients as the starter. Add the feeder (same as starter) to starter mixture. Let stand out again all day. After feeding you can make dough recipe using 1 cup starter. See Sourdough Bread recipe. Sourdough Bread: Feed starter every 3 to 5 days. Refrigerate starter between feedings. On day to feed, remove from refrigerator. It must stand out of refrigerator all day after feeding. To feed combine 3/4 cup sugar, 3 tablespoons potato flakes and 1 cup very warm water. Stir well and add to starter. Let stand out all day, shake or stir occasionally. After sitting out all day, remove a cup of starter and make your bread or give to a friend. Refrigerate rest of starter. To Make Dough: 1 c. starter 2 Tbsp. sugar 1 tsp. salt 1/2 c. Crisco oil 1 1/2 c. very warm water 6 c. flour Beat or mix well. Place in a very large bowl. Oil bowl well. Turn dough to oil top. Cover, let stand all night in warm place. Punch down and knead on floured surface 8 to 10 times. Divide into 3 parts. Place in 3 well oiled pans (turn over to oil top). Cover and let set until double in bulk. Bake at 350 degrees for 30 to 35 minutes. Note: It makes 3 loaves but you can make into rolls or cinnamon bread or rolls. 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. |