3 pkg. yeast
1 cup warm water
3/4 cups sugar
3T. instant potatoes
Dissolve yeast in warm water, let stand 5 minutes.
Add sugar and instant potatoes. Stir well and let stand 8 to 10 hours then refrigerate for 2 to 3 days.
After 2 to 3 days, feed starter again with
3/4 cup sugar
3 T. instant potatoes
1 cup warm water
Let stand again for 8 to 10 hours. Remove 1 cup and bake bread using the following recipe. Return your starter to the refrigerator and begin the 2 - 3 day process again.
SOURDOUGH BREAD
(Makes 3 loaves or 24 rolls)
6 cups bread flour
1 cup starter
1/3 c. oil
1/3 c. sugar
1/2 tsp. salt
1 1/2 c. warm water
Mix starter, oil, sugar, salt and warm water. Slowly stir in flour and knead until dough forms ball. Knead a few more times then place in greased bowl. Roll the dough around a bit to get grease on outsides of ball. Cover and let rise until doubled. Add just a little more flour and knead again. Divide into 3 loaves or into approximately 24 rolls. I pinch my rolls off about half the size I want each roll to be when finished. Place loaves in greased loaf pans or for rolls I like to put them in a greased cast iron skillet. Cover and let rise again for approximately 30 minutes to 1 hour or until doubled in size. Bake loaves at 325 degrees on middle oven rack for 30 minutes or until golden brown. Bake rolls at 350 degrees for 20-25 minutes. Brush the tops with butter before serving.
1 cup warm water
3/4 cups sugar
3T. instant potatoes
Dissolve yeast in warm water, let stand 5 minutes.
Add sugar and instant potatoes. Stir well and let stand 8 to 10 hours then refrigerate for 2 to 3 days.
After 2 to 3 days, feed starter again with
3/4 cup sugar
3 T. instant potatoes
1 cup warm water
Let stand again for 8 to 10 hours. Remove 1 cup and bake bread using the following recipe. Return your starter to the refrigerator and begin the 2 - 3 day process again.
SOURDOUGH BREAD
(Makes 3 loaves or 24 rolls)
6 cups bread flour
1 cup starter
1/3 c. oil
1/3 c. sugar
1/2 tsp. salt
1 1/2 c. warm water
Mix starter, oil, sugar, salt and warm water. Slowly stir in flour and knead until dough forms ball. Knead a few more times then place in greased bowl. Roll the dough around a bit to get grease on outsides of ball. Cover and let rise until doubled. Add just a little more flour and knead again. Divide into 3 loaves or into approximately 24 rolls. I pinch my rolls off about half the size I want each roll to be when finished. Place loaves in greased loaf pans or for rolls I like to put them in a greased cast iron skillet. Cover and let rise again for approximately 30 minutes to 1 hour or until doubled in size. Bake loaves at 325 degrees on middle oven rack for 30 minutes or until golden brown. Bake rolls at 350 degrees for 20-25 minutes. Brush the tops with butter before serving.
