for the past month or so
i have been baking
all of our bread
using the same recipe for starter and bread
that my mom and sister began using
about 25 years ago
it is a healthier alternative
to preservative laden
store-bought breads
and oh so fresh and wheaty
did i mention
it's also easy
and nearly fool-proof?
and this bread makes
like
the best toast in the whole wide world
if you you want to print the recipes
just go to the bottom of the post
and click the 'print' button
Sourdough Starter
you will need:
3 T instant mashed potato flakes
3 T white sugar
1 C warm water
2 1/4 tsp active dry yeast
Combine all ingredients in a covered container. Let the starter sit on the counter for 5 days, stirring daily with a wooden spoon.
On the morning of the 5th day, feed the starter with 3 T instant potato flakes, 3 T sugar and 1 C warm water. In the evening take out 1 C of starter to use in your bread. Refrigerate the remaining starter.
{alison}
i have been baking
all of our bread
using the same recipe for starter and bread
that my mom and sister began using
about 25 years ago
it is a healthier alternative
to preservative laden
store-bought breads
and oh so fresh and wheaty
did i mention
it's also easy
and nearly fool-proof?
and this bread makes
like
the best toast in the whole wide world
if you you want to print the recipes
just go to the bottom of the post
and click the 'print' button
Sourdough Starter
you will need:
3 T instant mashed potato flakes
3 T white sugar
1 C warm water
2 1/4 tsp active dry yeast
Combine all ingredients in a covered container. Let the starter sit on the counter for 5 days, stirring daily with a wooden spoon.
On the morning of the 5th day, feed the starter with 3 T instant potato flakes, 3 T sugar and 1 C warm water. In the evening take out 1 C of starter to use in your bread. Refrigerate the remaining starter.
Sourdough Bread
you will need:
1 C sourdough starter
1 1/2 C warm water
1 1/2 tsp salt
1/2 C white sugar
1/2 C corn or vegetable oil
6 C white flour (i use 2 C whole wheat flour and 4 C white flour in my bread)
Mix sugar, oil, salt, water and starter in a large bowl. I use my Kitchenaid mixer with the dough hook attachment. Sift flour into mixture. Mix until ingredients are incorporated. Dough will be sticky. Grease another large bowl and set dough in it. Cover with a damp dish towel, set in a warmish place and let rise overnight.
The next morning, knead dough on a well-floured surface for about 10 minutes, adding flour as needed.
Divide in half, and place in two greased bread pans (I am often able to get 3 smaller loaves out of one recipe). Cover and allow dough to double in size.
Bake at 350 degrees for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out on wire rack to cool.
i make this about twice a week now
so that i always have at least one loaf
in my freezer
but sadly
it's not unusual
for one of those
to be sliced
buttered
and gobbled up
straight from the oven
happy baking!
{alison}