SOURDOUGH BREAD STARTER|
1 pkg. active yeast
1/2 c. instant potatoes
1/2 c. sugar
2 c. warm water
1 tsp. salt
Dissolve yeast in 1/2 cup of the warm water; add remain-
ing ingredients and stir well. Put in quart jar (punch holes
in lid, it needs "breath"). Refrigerate for 3 to 5 days, then
take out and feed with food for starter:
3/4 c. sugar
3 Tbsp. instant potatoes
1 c. warm water
Mix well. Let stand out of refrigerator all day (8 to
10 hours). This does not rise, only makes bubbles. Take out 1
cup to use in making bread. Return starter to refrigerator for
3 to 5 days, then feed again. If not making bread after
feeding, throw away 1 cup or give to a friend for a starter.
But must be fed every 3 to 5 days. (See schedule at bottom.)
To Make 3 Loaves:
1/2 c. sugar
1/2 c. oil
1 Tbsp. salt
1 c. Starter
1 1/2 c. warm water
6 c. Pillsbury bread flour
Mix flour, sugar and salt in large bowl, stir in liquids
and mix, making a stiff dough. (Do not knead at this time.)
Push dough aside in bowl and spray with Pam or grease with oil.
Turn dough over to grease all sides. Cover lightly with foil
and let stand overnight in warm place. (A good place to let it
stand is in a cold oven.)
Next morning, punch dough down and knead a little, using
a small amount of flour. Divide into 3 parts, place in greased
loaf bread pans and brush lightly with oil or spray with Pam.
Let rise all day or all night. Dough rises slowly. Cover with
waxed paper. The longer the dough rises, the bigger the bread
will be; let rise 10 to 12 hours.
Variation: After dividing into 3 parts, 1 or 2 parts
may be rolled into rectangle approximately 12-inches long and
10-inches wide. Use flour as needed. Sprinkle white sugar and
cinnamon, roll up like a jelly roll. Pinch to seal edge. Mark
off approximately 12 spaces. Cut off each piece and place in a
greased pan. Let rise 8 to 10 hours, like bread.
Bake at 350 degrees for 30 to 45 minutes (until golden brown).
Remove from oven and brush with butter. Cool on rack. Wrap
well and store in refrigerator. This bread can be frozen after
*Note: Use only Pillsbury bread flour. Five pounds
makes bread 2 times.
Schedule Of How Is Done: 3rd, 4th or 5th night, feed
it. Let it sit all night. Next morning, divide it into the 2
cups, put 1 back in refrigerator, use 1 cup to make the dough.
Let this dough stand all day. (If you have a little more than
1 cup left in jar, that's o.k., you eventually have a 3rd cup
of starter.) That night, punch dough down, knead a little;
divide the dough into 3rds and let it stand all night. Next
morning bake. It doesn't matter whether you start it at night
or in the morning, just remember it must rise either all day or
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