Saturday, February 2, 2013

Sour Dough Bread and Starter

This is a combined recipe from my sister and another recipe I found years ago. We LOVE the bread. The 1st picture is what the starter looks like when you first make it. The 2nd picture is bread with cinnamon and sugar mixed in. I made one loaf of white bread and just kneaded in cinnamon and sugar into the 2nd loaf. Look for more recipes soon!

Sour Dough Bread and Starter             

Jamie and other source


1 pkg. active dry yeast
1 c. warm water
3/4 c. sugar
3 heaping Tablespoons INSTANT mashed potatoes (dry from the box)

Mix all this together and let sit at room temp for 4-5 days loosely covered. Stir once a day with wooden spoon.

*Note- DO NOT use anything metal in this recipe-no metal bowls or spoons etc.  (I put it in a quart canning jar covered loosely with foil that I poked holes into.)

After starter has become yeasty-after 4-5 days, stir and then put in refrigerator until ready to use. On the day you want to make your bread(or the night before)take the starter out of frig and "feed" with the following:

1/2 c sugar
3 T instant potato flakes
1 c. warm water

Let starter mix stay out of refrigerator 4 to 6 hours(or overnight).  Then, in a large bowl, mix:

1/2 c sugar
1/2 oil or non fat yogurt
1 1/2 t salt
1 1/2c warm water
1 c starter mix(place remainder in refrigerator)
6 c flour
1 pkg yeast(opt)***(this comes from another recipe…I use it to speed up rise time)

Into about ¼ c of the warm water, add the yeast and about a teaspoon of the sugar.  Let it sit for 10 minutes to activate.  Meanwhile, mix the dry ingredients together and then all the yeast mixture along with the rest of the liquid ingredients together. Knead for a few minutes. It is supposed to be sticky so don't add more flour.  When dough is thoroughly mixed, cover top of dough with oil(I don't do this) and place lid or towel loosely over and let rise(4-6 hrs or overnight or until doubled)***

After dough has risen, knead until smooth and then divide into 2 greased bread pans or 1 bundt pan.  Cover loosely and let rise(again 4-6 hrs or all day)
*****Beth speeds this up by heating the oven to 130 and shutting it off and then placing the dough in to rise for 1 hour

Bake 325 for 30-45 minutes.

As you feed this starter, over time, you will have more than enough to give to a friend (1 cup of the starter and have them "feed" it) or make a double batch.  Anyone can make this bread--it always rises.  It doesn't have to be kneaded.  You can also add raisins or cinnamon and sugar--I add about 3/4 cup sugar and 1 T cinnamon as I finish mixing the dough so it looks swirled.

The dough can also be shaped into dinner rolls--with more flour. Feed the starter every 3-5 days even if you don't make the bread.***My other source for the recipe goes as long as 2 weeks before feeding--as long as you see little bubbles in the starter.




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