Directions: |
Directions:To make starter, dissolve one package yeast in 1 cup warm water in a quart jar and let set until yeast dissolves, about 5 minutes. Add 3/4 cup sugar and 3 tablespoons potato flakes; stir. Cover and let set 12 hours at room temperature. After 12 hours, feed with 1 cup warm water, 1/3 sugar and remaining 3 tablespoons potato flakes; stir. Cover and let stand 12 more hours at room temperature. After this 24 hours, use 1 cup starter to make bread by following instructions. The remaining cup of starter may be covered and stored in the refrigerator for up to 7 days. At any time during this 7 days, starter may be fed following previous instructions and again 1 cup may be used for bread baking and 1 cup reserved for future bread making.
To make bread, in a large bowl mix together 1 cup of starter, 1 1/2 cups warm water, salt, sugar, and about 6 cups of bread flour to create a medium-soft dough. Do not knead. Cover with towel for 8 to 10 hours; dough should have doubled or tripled in volume. The rate at which the dough rises will depend on the temperature of the room. Punch dough down and divide into 3 parts. Knead lightly a few times on a floured surface and shape into 3 loaves. Place in greased loaf pans. Allow dough to rise again for about 8 hours or until dough has doubled or tripled. Bake in a preheated 350º oven for 25 to 35 minutes. Brush tops with oil or butter.
Yield: 3 loaves |
This recipe for Sour Dough Bread is from