Wednesday, August 12, 2009

Sour Dough Bread Starter

Although it is only early August, we have been blessed with some wonderfully cooler days reminiscent of early fall. It never fails when the cooler days begin, my love for cooking, especially baking rises to the top of my priorities. With the kids not as close as before I have to watch the things that I may bake as an over abundance means waste or the fact that Vincent and I may have to eat it.

Breads are a good alternative to cakes, pies, and cookies,especially sour dough bread. The starter is kept and fed over a weeks period just in time to make a new loaf when the other has been eaten. I have also kept it in the fridge a bit longer than normal if a new loaf is not needed and it has survived just fine. This lends itself to a slightly sweet bread that I have toyed around with and made cinnamon bread and others. Enjoy


3/4 cup sugar
3 Tablespoons of instant potato flakes
1 cup warm water

Mix together in the morning and let stand out of the refrigerator all day. You may make bread the first day, however I have found it is best when you let it stand a bit longer. At the end of the day place the starter in the refrigerator in a quart jar with a loose lid. Saran wrap placed loosely on top works well.

Let the starter sit for approximately 3 to 5 days. Take the jar out in the morning. feed with the above ingredients and let stand on counter for the day. In the evening or late afternoon you will be ready to prepare your bread dough.

Take one cup of starter out of the feeder jar and place the jar back into the refrigerator until you make bread again and start the process over.

Bread Recipe

1 cup of Sour Dough Starter
2 Tablespoons Sugar
1/4 cup oil
1 teaspoon salt
1 1/2 cup warm water
6 cups bread flour

Mix all the ingredients together and place in large greased pan. Cover lightly with plastic wrap . Leave on counter overnight to rise.

Next morning, punch down and divide into 3 parts (possibly 2 depending on the size of your loaf pans). Knead each part on a floured surface and put into greased loaf pan. Brush the tops with oil. Cover lightly and let stand until doubled in size. This can be anywhere from 3-6 hours.

Bake 30-35 minutes at 350 degrees or until golden. Brush with butter when removed from oven.

The starter gets larger each time you feed it. You may use an extra cup occasionally to make extra bread, or give the starter away to a friend.

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