Categories: Sourdough, Breads
Servings: 1
----STARTER ----
1 pk Dry yeast, 2 tb Salt
1/2 c Sugar 1/2 c Instant potato flakes
2 c Warm water,
-FEED -
3/4 c Sugar, 1 ts Instant potato flakes
1 c Warm water,
BREAD
1 c Starter, 1/4 c Sugar
1 1/2 c Lukewarm water 1/2 c Oil,
1 ts Salt, 6 c Flour
STARTER: Dissolve yeast in 1/2 C. of warm water. Add remaining ingred. and
stir well. Place in glass jar, covered loosely with foil, plastic wrap,
etc. (to allow for gas expansion). Keep at room temperature for 24 hrs.
Then place starter in frig. for 3-5 days. Feed: After starter has been
refrigerated 3-5 days, take out and feed it above mixture. Let stand out
(loosely covered) all day (8-10 hrs.). Take out 1 C. to use in making bread
and return remaining starter to frig. Keep refrigerated from 3-5 days; feed
again. After feeding, take out 1 C. to use in making bread, or give 1 C. to
a friend, or throw 1 C. away. Starter must be fed again in 3-5 days. Bread:
Mix first 5 ingred. together. Add in flour 1 C. at a time until thoroughly
mixed. Knead until good 'elastic' consistency, but don't over knead. Place
approx. 2 Tbl. oil in bottom of large boowl; turn dough over so oiled side
is facing up. Cover with dish towl; let rise until double - about 8-10 hrs.
Punch down, knead again only a few times, mixing in flour until good
consistency. Divide dough in half, shape into loaves. Place in ungreased
loaf pans; let rise again (4-6 hrs.). Bake @ 350 for 25-35 min. until
golden brown and loaves sound hollow when tapped. Cinnamon Bread: Before
placing dough in loaf pans to rise, roll out, brush with melted butter,
sprinkle with cinnamon and sugar. Roll up and place in loaf pan to rise.
This is a great receipe - I've enjoyed it for years! Your starter should
bubble a little after it has set out for the day (before you feed it). If
not, I have added yeast to the warm water of the 'feed' and added it in and
the starter has recovered just fine!
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