Sour Dough Starter Recipe

By

indianlady

Potato Flake sourdough starter and bread recipe. To make from scratch:

1 cup warm water
1/2 cup sugar
1 package (2-1/4 teaspoons) dry yeast
3 level Tablespoons instant potato flakes

Using a good quart canning jar, mix water, sugar, yeast, and potato flakes. Let this ferment on counter for two days.
Feed starter following ingredients. Stir well.
1 cup warm water
1/2 cup sugar
3 level tablespoons potato flakes

After feeding starter let stand on countertop for 12 hours with the lid firmly tightened. You are now ready to make bread.

Bread Recipe To make dough:
Mix starter well and remove 1 cup to make bread. Return the rest of starter to refrigerator. Keep covered. Repeat this process every 3 to 6 days. Place the one cup of starter in a large bowl and add:
1/2 cup sugar
1/2 cup corn oil
1 tablespoon salt
1-1/2 cups warm water
6 cups bread flour

Mix into stiff batter (I use wooden spoon and then hands), divide into 3 lumps (if you want the smaller loaves or 2 lumps if you use the 9x5 in. loaf pans). Oil a large pan such as a broiler pan and roll each lump in oil and put in the large pan. cover lightly with saran wrap, leave on counter 12 hours.

Next step: Knead each lump on floured surface until no longer sticky to touch (not much). Put in oiled loaf pans and cover lightly with saran wrap. Let stand on counter 6 to 12 hours until risen.
Preheat oven to 350*. Bake on next to bottom rack for 25 to 30 minutes until golden brown and checked with a toothpick for doneness. Cool on racks in pan.

If you don't want to make bread every 3 to 6 days, you still need to feed the starter every 3 to 6 days to keep it totally alive. When you feed it always keep 1 cup of fed starter in the refrigerator to feed again. You can either give someone the excess starter or throw it out, don't let it accumulate to much. Bill

I need a recipe for sour dough starter. I had a starter that used potatoes, the dough set out for eight hours, then the rolls had to rise for about that long.