Sour Dough Bread

By Sue, 27 October, 2024
Ingredients

Both the starter and the bread making portion must be carefully done but the product is well worth it!

Starter

  • 3/4 cup Sugar
  • 3 TBSP Instant Potatoes
  • 1 Cup Warm Water

Bread

  • 1/3 Cup Sugar
  • 1/2 Cup Oil
  • 1 TBSP Salt
  • 1 Cup Starter
  • 1 1/2 Cup Warm Water
  • 6 Cups White Lily Bread Flour
Instructions

Starter

  1. Put the initial starter in the refrigerator for 3-5 days.
  2. Take out starter from refrigerator
  3. Mix Starter ingredients (Warm water, sugar and potatoes) together thoroughly and add to starter.
  4. Let starter stand out of refrigerator all day, 8-12 hrs.  It will become very bubbly.
  5. Take out 1 Cup of starter to make bread and return the remainder to the refrigerator to start another 3-5 day wait, until feeding. Keep in refrigerator 3-5 days and feed again. 

To Make Bread

  1. In a large plastic or crockery bowl make a stiff batter with the 6 bread ingredients.
  2. Grease another large bowl
  3. Put dough in and turn over (oily side on top).
  4. Cover lightly with foil or towel and let stand overnight.  Do NOT refrigerate.
  5. Next morning, punch down and knead a little.
  6. Divide into 3 parts and knead each part on a floured board, 8-10 times
  7. Shape into loaf.  (Alternatively, divide into small balls for making rolls, following same directions as used for loaf).
  8. Place loaf or rolls in pan, brush with oil or melted butter.
  9. Cover lightly
  10. Let rise 4-5 hours.  Dough rises very slowly.
  11. Preheat oven to 350 degrees
  12. Bake at 350 degrees for 30-45 minutes, less time for rolls (15-30 min).
  13. Remove from oven and brush with butter.

Note

  • If not making bread after feeding starter, throw away or give away 1 cup of starter.
  • Starter may be fed 1-3 times before being used for bread.
  • OK to freeze
Category
Bread