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Sourdough bread

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Ingredients/Components

yeast I use dry packets
warm water
sugar
instant potato flakes
salt
canola oil
Gold Medal flour + 12 1/2 Tbsp

How to make sourdough bread:

Add yeast to 1 cup warm water; combine and refrigerate 3 to 5 days (covered jar).

Take out and feed with the 1/2 cup sugar, 1 cup warm water and potato flakes (AM). Let stand out of refrigerator all day, 8 to 12 hours. Mixture really bubbles. Take out 1 cup to make bread and return remainder to refrigerator 3 to 5 days. Feed again. If not making bread after feeding starter, throw away 1 cup or give to a friend, otherwise you'll deplete your starter.

P.M. Stir 1 1/2 cups warm water, 1/4 cup sugar, salt and oil until dissolved and add 1 cup starter. Add to flour in very large bowl. I use a plastic scraper to mix flour and wet ingredients (and then discard scraper until next morning) and mix the dough by hand about 50 strokes. Cover with foil or plastic and keep at room temperature (70°) until morning.

A.M. Punch down dough and give it another 50 turns by hand. Divide into equal (I use scissors) parts and knead each part on hands 20 times.

The first three times I use starter, I use 3/4 cup sugar.

P.M. I use 1/3 cup sugar. Use old EKCO pan (#R407, 8 1/2 x 4 1/2 x 2 1/2; 3 loaves) or aluminum pan, 7 x 5 x 2 (4 loaves). I prepare pans like this: Put canola oil about size of half dollar in pan to coat bottom and spray the sides. After you work each portion 20 times, place in pan. Grease your hands; turn pan over sink to catch surplus oil and let the bread rest on your hands, turning the loaf over so oiled side is on top. Press the dough slightly; put on counter to raise

Recipe categories: Breads, Yeast breads, Sourdough breads.

Rating:

Average rating: 3, total votes: 8

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