("Starter," "Feeder," and "Baker" Recipes)
Starter:
1 pkg. active dry yeast
3/4 c. sugar
3 Tbsp. dry instant potatoes
1 c. warm water
Combine yeast, sugar, instant potatoes and water. Stir to mix. Pour mixture into a Mason jar; cover and refrigerate for 3 days (no longer than 1 week). Remove and "feed" starter as per "feeder" recipe. Feed dough 2 or 3 times before making bread. Aged starter causes a higher rise to your bread. Young starter produces less rise.
Feeder:
3/4 c. sugar
3 Tbsp. instant dry potatoes
1 c. warm water
Combine sugar, dry potatoes and water. Stir to mix well. Feed the starter by adding this mixture to the starter mixture. Stir starter and feeder mixtures together. Leave starter mixture out of the refrigerator 8 to 12 hours (all day). Starter should be left out until mixture gets very bubbly. Remove 1 cup of starter to make bread. If not making bread, throw away the cup of starter. Return remaining starter to the refrigerator. Keep in the refrigerator 3 to 5 days and feed again. After mixture has been allowed to bubble at room temperature, remove 1 cup for bread or discard 1 cup starter. Repeat this "feeding" process every 3 t0 5 days. As starter grows, it may be transferred from the Mason jar to a 2-quart pitcher with a tight-fitting lid.
Baker:
Bread-making is messy! =)
Starter:
1 pkg. active dry yeast
3/4 c. sugar
3 Tbsp. dry instant potatoes
1 c. warm water
Combine yeast, sugar, instant potatoes and water. Stir to mix. Pour mixture into a Mason jar; cover and refrigerate for 3 days (no longer than 1 week). Remove and "feed" starter as per "feeder" recipe. Feed dough 2 or 3 times before making bread. Aged starter causes a higher rise to your bread. Young starter produces less rise.
Feeder:
3/4 c. sugar
3 Tbsp. instant dry potatoes
1 c. warm water
Combine sugar, dry potatoes and water. Stir to mix well. Feed the starter by adding this mixture to the starter mixture. Stir starter and feeder mixtures together. Leave starter mixture out of the refrigerator 8 to 12 hours (all day). Starter should be left out until mixture gets very bubbly. Remove 1 cup of starter to make bread. If not making bread, throw away the cup of starter. Return remaining starter to the refrigerator. Keep in the refrigerator 3 to 5 days and feed again. After mixture has been allowed to bubble at room temperature, remove 1 cup for bread or discard 1 cup starter. Repeat this "feeding" process every 3 t0 5 days. As starter grows, it may be transferred from the Mason jar to a 2-quart pitcher with a tight-fitting lid.
Baker:
Each time starter is fed, a cup of starter should be removed for baking Sourdough Bread. The Baker portion of this recipe follows as Sourdough Bread.
Sourdough Bread:
6 c. bread flour (may substitute 1 to 2 c. wheat flour for part of bread)
1/3 c. sugar
1 Tbsp. salt
1/2 c. corn oil
1 1/2 c. warm water
1 c. Sourdough Starter (see preceding recipes)
In a large bowl, combine flour, sugar and salt; stir to combine ingredients. Mix together corn oil, water and Sourdough Starter. Add starter mixture to flour mixture and stir until a soft dough forms and all flour has been moistened.
Grease a large bowl with corn oil. Put dough in greased bowl and turn it over so dough is coated with grease (greased on top). Cover tightly with foil and let sit overnight or until doubled in volume. Punch dough down. Knead.
Divide dough into 3 portions. Knead each portion on a floured board 8 to 10 times. Shape dough into loaves and place in greased pans (loaf pans). Brush top of loaf with corn oil or butter. Cover with waxed paper or dish towel and let rise 4 to 5 hours or all day. Bake at 350 for 30 to 40 minutes. Remove from oven and brush with melted butter. Cool on wire rack. Remove from pan, wrap in foil and refrigerate. Baked bread may be frozen.
Add cinnamon and raisins, to taste, to make Cinnamon Bread.
Sourdough Bread:
6 c. bread flour (may substitute 1 to 2 c. wheat flour for part of bread)
1/3 c. sugar
1 Tbsp. salt
1/2 c. corn oil
1 1/2 c. warm water
1 c. Sourdough Starter (see preceding recipes)
In a large bowl, combine flour, sugar and salt; stir to combine ingredients. Mix together corn oil, water and Sourdough Starter. Add starter mixture to flour mixture and stir until a soft dough forms and all flour has been moistened.
Grease a large bowl with corn oil. Put dough in greased bowl and turn it over so dough is coated with grease (greased on top). Cover tightly with foil and let sit overnight or until doubled in volume. Punch dough down. Knead.
Divide dough into 3 portions. Knead each portion on a floured board 8 to 10 times. Shape dough into loaves and place in greased pans (loaf pans). Brush top of loaf with corn oil or butter. Cover with waxed paper or dish towel and let rise 4 to 5 hours or all day. Bake at 350 for 30 to 40 minutes. Remove from oven and brush with melted butter. Cool on wire rack. Remove from pan, wrap in foil and refrigerate. Baked bread may be frozen.
Add cinnamon and raisins, to taste, to make Cinnamon Bread.
Bread-making is messy! =)
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