Sourdough starter and bread recipe

This bread is so good and it smells AMAZING as it bakes!

To make from scratch:


1 cup warm water
1/2 cup sugar
1 package (2 1/4 teaspoons) dry yeast
3 level TBSP instant potato flakes

Using a good quart canning jar, mix water, sugar, yeast, and potato flakes.  Let this ferment on the counter for two days.

Feed starter following ingredients.  Stir well.

1 cup warm water
1/2 cup sugar
3 level TBSP potato flakes

After feeding starter let stand on counter top for 12 hours with lid firmly tightened.  You are now ready to make bread.


Bread recipe: 

Mix starter well and remove 1 cup to make bread. Return the rest of starter to refrigerator.  Repeat this process every 3 to 6 days. 


To make dough:
Place the one cup of starter in a large bowl and add:

1/2 cup sugar
1/2 cup corn oil
1 TBSP salt
1 1/2 cups warm water
6 cups bread flour

Mix into stiff batter ( I use wooden spoon and then hands) divide into 3 lumps (if you want the smaller loaves or 2 lumps if you use the 9x5 inch loaf pans)

Oil a large pan such as a broiler pan and roll each lump in oil and put in the large pan.  Cover lightly with saran wrap, leave on counter for 12 hours.

Next step: Knead each lump on floured surface until no longer sticky to touch.  Put in oiled loaf pans and cover lightly with saran wrap.  Let stand on counter 6 to 12 hours until risen. 

Preheat oven to 350 degrees.  Bake on next to bottom rack for 25 to 30 minutes until golden brown and check with toothpick. 

If you do do not want to make bread every 3 to 6 days, you still need to feed the starter every 3 to 6 days to keep it totally alive.  When you feed it always keep 1 cup of fed starter in the refrigerator to feed again.  You can either give someone the excess starter or throw it out.  Do not let it accumulate to much. 


ENJOY!!