SOURDOUGH BREAD STARTER|
3/4 c. sugar
3 Tbsp. potato flakes
1 c. very warm water
Stir well and let stand out on counter all day stirring
occasionally. Then cover and put in refrigerator. After 3 to
5 days, the starter needs to be fed. Use the same amount of
ingredients as the starter. Add the feeder (same as starter)
to starter mixture. Let stand out again all day. After
feeding you can make dough recipe using 1 cup starter. See
Sourdough Bread recipe.
Feed starter every 3 to 5 days. Refrigerate starter
between feedings. On day to feed, remove from refrigerator.
It must stand out of refrigerator all day after feeding. To
feed combine 3/4 cup sugar, 3 tablespoons potato flakes and 1
cup very warm water. Stir well and add to starter. Let stand
out all day, shake or stir occasionally. After sitting out all
day, remove a cup of starter and make your bread or give to a
friend. Refrigerate rest of starter.
To Make Dough:
1 c. starter
2 Tbsp. sugar
1 tsp. salt
1/2 c. Crisco oil
1 1/2 c. very warm water
6 c. flour
Beat or mix well. Place in a very large bowl. Oil bowl
well. Turn dough to oil top. Cover, let stand all night in
warm place. Punch down and knead on floured surface 8 to 10
times. Divide into 3 parts. Place in 3 well oiled pans (turn
over to oil top). Cover and let set until double in bulk.
Bake at 350 degrees for 30 to 35 minutes.
Note: It makes 3 loaves but you can make into rolls or
cinnamon bread or rolls.
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