Basic Sourdough Bread Recipe

Today’s the day! Last week, I made Potato Flake Sourdough Starter, and I have been watching it bubble for a week. Today I get to make the bread.

When it’s time to make bread, pull the starter out of the fridge, feed it, and let it sit on the counter top overnight. This will bring the yeasts up to room temperature.

Starter Feeder

• 1 c. warm water
• 1/2 c. sugar
• 3 T. instant potato flakes

add to starter, let stand on counter top 8 hours or overnight before making bread. Follow this feeder recipe every time you want to make more bread.

Basic Sourdough Bread

• 6 c. Flour
• 1 T salt
• 1/2 c. Sugar
• 1/2 c. oil
• 1 1/4 c. warm water
• 1 c. Starter

Mix all ingredients, knead on a floured surface for 5-10 minutes. Grease a large mixing bowl (I use PAM spray), and put dough into bowl, and cover the bowl with a wet dish towel. Let dough rise in a warm place overnight or all day (about 12 hours). Punch down and knead on a floured surface. Divid dough into 3 equal loaves, shape into loaf form, and place in greased loaf pans. Let rise 6-8 hours loosely covered. Bake at 350 ° F 25-30 minutes.

Notes:

• I use 3c. white flour and 3c. Whole Wheat.
• For the first rising, I like to put a layer of greased saran (plastic) wrap between the dough and the wet towel. The plastic wrap will keep your towel from getting all dough-covered. Cover the bowl loosely so that the moisture and air can still get in.
• These are for the larger 5″ X 9″ X 3″ 1.5-Quart Loaf Dish
• After using starter, pour 1c. into container and refrigerate. Discard any extra or feed it and share it with a friend.
• Store starter in refrigerator.
• feed starter when you are ready to make more bread or at least once a week.

Tags: Bread Recipes, Sourdough Recipes

This entry was posted on Monday, January 14th, 2008 at 11:58 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.