Sourdough Bread

Laura with sourdough bread
Laura with sourdough bread loaves
In our family, we have all made this bread, but Laura is the undisputed Queen and best maker of the bread. Luckily, my sister is an extremely generous person and never fails to make presents of these fragrant loaves to anyone and everyone who might ever be potentially a friend of hers.
First, make the starter:

Sourdough Bread Starter (The Yeasties)

2 scant T. dry yeast (or 2 pkg.)
1 1/2 C. lukewarm water
4 T. instant potato flakes
1 C. sugar

Dissolve ingredients and mix well in a glass container.
Let the starter grow for 8 hours at room temperature. Store in the refrigerator in a plastic or glass container with a hole in the lid to provide oxygen.

Sourdough Bread

(See starter recipe to make the sourdough starter (which I affectionately call ‘The Yeasties’)

To feed the ‘yeasties’: (Combine in a quart container with starter)
1 cup warm water
3/4 cup sugar
3 T. instant potato flakes
Mix together and let stand in a warm place about 8 hours.
(Use within 8-12 hours.)

To make dough: (Combine in a large mixing bowl)
1 cup starter (fed within the last 12 hours)
1/4 cup sugar
1/2 cup oil
1 T. salt
1 1/2 cup warm water
6 cups flour (preferably bread flour, but can combine 3 cups bread flour and 3 cups whole wheat flour)

Mix together thoroughly to make moist dough. Knead well; place in oiled bowl. Cover with a light cloth. Let rise in a warm place for about 8 hours*, until double in bulk.

To make bread: Punch down dough; knead briefly and let relax a few minutes until easy to work with. Form dough into desired shapes: rolls, loaves or whatever you like. (Makes three medium loaves.) Place in greased baking dishes or stones. Cover with a light cloth. Let the loaves rise about 8 hours* in a warm location. Bake bread at about 350 degrees about 25 minutes for medium loaves; adjust time for smaller or larger bread.

sourdough loaves

Information: Starter must be fed at least once a month, but may be fed and used every day if desired. Keep the starter in the refrigerator except when feeding. Never cover with an airtight lid. Keep it in a quart jar (or container) with a porous lid. Shake well before use. Check to be sure bubbles are present before using. Listen after shaking; the liquid sounds ‘fizzy’ if it’s good. It has a pleasant vinegar-like smell and looks white or cream-colored. If the yeasties get too hot, don’t have air, or are not fed, they will eventually die. The starter may also be frozen for 2 or 3 months if you will not be using it. Never microwave!
*If the house is cold, the dough may require longer than 8 hours to rise.
Food Images
sourdough slices

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