Sourdough bread recipe

escape1st · June 2011

I remember seeing a post a while ago that someone had a good sourdough bread starter recipe. If someone has that recipe, could you post it again? I'd like to try making some this weekend.

Thanks!

MrsMandaK · June 2011

I have one for you! It's been in my family for years. Definitely a process, but a good one!

Starter Ingredients

1 cup warm water
1/2 cup sugar
1 package dry yeast
3 level tablespoons instant potato flakes

Directions for Starter

Mix ingredients together and let ferment on counter for two days. Then, feed starter using 1/2 cup sugar, 1 cup warm water and 3 tablespoons of potato flakes. Let it stand 8 more hours before transferring to the refrigerator. Refrigerate starter for 3-5 days, then you can begin feeding/baking cycles.

*Once you have starter

Evening 1

Remove starter from refrigerator and feed 1/2 cup sugar, 1 cup warm water and 3 tablespoons potato flakes. Stir well and sit out, uncovered and unrefrigerated, overnight

Morning 1

In large bowl (or in mixer with dough hook) mix together the following:
6 cups bread flour (or you can sub one cup whole wheat flour for one cup bread flour)
1 teaspoon salt
1/4 cup sugar
1 cup starter - stirred thoroughly first
1 1/2 cup warm water
1/2 cup corn oil

Dough will be somewhat stiff. Cover starter jar and return to refrigerator. Grease a large bowl and turn dough into it, turning several times to cover dough with grease. Cover bowl lightly with wax paper (or a towl) and put in a warm place to rise during the day. Dough will rise slowly.

Evening 2 - Dough should be double in size

Punch down, kneading a little
Divide dough into half (or thirds, depending on loaf pan size), kneading each portion on a floured board 8-10 times
Place in lightly greased loaf pans
Brush tops lightly with oil
Cover pans with wax paper
Place in a warm place and let rise over night

Morning 2

Brush loaf tops lightly with melted butter
Place in 350 degree oven, baking for 35 minutes or until done
Remove each loaf immediately onto a wire rack
Brush lightly with melted butter

Wrap and store in refrigerator - freezes well

**If you want to make it a little healthier...

Do 4 cups bread flour and 1 1/2 cups wheat flour.
Add in 1/2 cup oats (quick cooking kind) and/or 4-6 tablespoons ground flax seed. And instead of sugar and oil, you can do 1/4 cup honey or brown sugar - warm it in 1 1/2 cups water with 3 tablespoons of light buttery spread in the microwave for @1:30, then add to mixing bowl.

MrsMandaK · June 2011

MrsMandaK:

I have one for you! It's been in my family for years. Definitely a process, but a good one!

Starter Ingredients

1 cup warm water
1/2 cup sugar
1 package dry yeast
3 level tablespoons instant potato flakes

Directions for Starter

Mix ingredients together and let ferment on counter for two days. Then, feed starter using 1/2 cup sugar, 1 cup warm water and 3 tablespoons of potato flakes. Let it stand 8 more hours before transferring to the refrigerator. Refrigerate starter for 3-5 days, then you can begin feeding/baking cycles.

*Once you have starter

Evening 1

Remove starter from refrigerator and feed 1/2 cup sugar, 1 cup warm water and 3 tablespoons potato flakes. Stir well and sit out, uncovered and unrefrigerated, overnight

Morning 1

In large bowl (or in mixer with dough hook) mix together the following:
6 cups bread flour (or you can sub one cup whole wheat flour for one cup bread flour)
1 teaspoon salt
1/4 cup sugar
1 cup starter - stirred thoroughly first
1 1/2 cup warm water
1/2 cup corn oil

Dough will be somewhat stiff. Cover starter jar and return to refrigerator. Grease a large bowl and turn dough into it, turning several times to cover dough with grease. Cover bowl lightly with wax paper (or a towl) and put in a warm place to rise during the day. Dough will rise slowly.

Evening 2 - Dough should be double in size

Punch down, kneading a little
Divide dough into half (or thirds, depending on loaf pan size), kneading each portion on a floured board 8-10 times
Place in lightly greased loaf pans
Brush tops lightly with oil
Cover pans with wax paper
Place in a warm place and let rise over night

Morning 2

Brush loaf tops lightly with melted butter
Place in 350 degree oven, baking for 35 minutes or until done
Remove each loaf immediately onto a wire rack
Brush lightly with melted butter

Wrap and store in refrigerator - freezes well

**If you want to make it a little healther...

Do 4 cups bread flour and 1 1/2 cups wheat flour.
Add in 1/2 cup oats (quick cooking kind) and or 4-6 tablespoons ground flax seed. And instead of sugar and oil, you can do 1/4 cup honey or brown sugar - warm it in 1 1/2 cups water with 3 tablespoons of light buttery spread in the microwave for @1:30.

Oh, and then continue feeding your starter every 3-5 days. If you are not making bread, feed it anyway - just leave it out overnight and dump 1 cup the next morning.

escape1st · June 2011

Thank you so much! I'm going to try it this week!

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