Thursday, August 26, 2010

Sour Dough Bread


I finally did it! I made a delicous (edible) loaf of sourdough bread!  This was one of the 12 things that I was hoping to learn this year. Thank-you to a kind friend who gave me some of her starter, which she said she begun in 1997.  She also handwritten the entire recipe for me! I couldn't believe how easy this recipe was and plan to make it every week. Yesterday I used the sour dough to make some bread as well as some coffee cinnamon rolls. I can't believe I finally found the perfect recipe and that I don't need a Kitchenaid mixer afterall to make a good loaf of bread.
I thought I'd share the recipe for those interested.

Sour-Dough Bread Starter
Ingredients:


Starter (first time):

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

First Time Starter Directions:

Mix warm water and yeast together until dissolved, add sugar and potato flakes. Let ferment on counter for 3-5 days. Then feed with starter feeder (below). If you get starter from someone else, you can omit this step. I would highly recommend trying to find someone to share 1 cup of their starter with you. It takes several loafs of bread before you get that real "sour-doughy" taste.

Feed the starter directions:
1 cup water
3/4 cup sugar
1/4 cup instant potato flakes
Place ingredients in a bowl and add entire starter and cover with a cloth napkin.
Let this stand at room temperature for 8-10 hours or more- it will start to bubble- you can even hear it!

To make the bread mix the following:
1 cup starter (that has just been out all day)
1 1/2 cup water
1/2 cup vegetable oil
2 teaspoon salt
1/3 cup sugar
6 cups BREAD flour

Mix well and put in a greased bowl.
Cover and let rise til double- this will take approximately 8 hours or more.
Punch down and put in 2 greased loaf pans covered by a cloth napkin and let rise again for 2-3 hours.
Bake at 350 degrees for 30-35 minutes. Pour remaining starter back in jar with lid in the refrigerator.

Turn out of pans onto a cooling rack. I rub butter or oleo on the top crst to keep the crust soft. This is the BEST straight out of the oven!

Sour-Dough Tips:

1. I feed my starter in the morning.
2. Mix up bread the night before and let sit on kitchen counter all nights in a cloth covered bowl.
3. Next morning it should be ready to punch down and put in loaf pans.
4. Cover with a cloth in the loaf pans and sit on the counter most of the day and should be ready to bake and eat by supper time.

Keep the unused starter in a clean jar in the refrigerator with the date on jar when you last fed it. (you can also write on a calendar) It needs to be fed at least once a week to keep active. If you dont want to make bread a particular week just feed the starter, let set out 10 hours then put it back in the refrigerator. This can also be used to make a double batch of bread at a later time. You always need to leave yourself at least a cup of starter or more in the jar.

Note: If you put dough in loaf pans and it should rise to big before you get home to bake it- punch down and let it come up to a rise again. It will be fine.

*You can also use the dough to make cinnamon rolls! I just split the dough in half and make 1 bread and 1 batch of rolls.

8 comments:

  1. Look so good! Your little one is adorable!

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  2. Hi Kristin!

    Found you over at Sarah Mae's through the 12 Things Challenge. Your bread looks delicious! Just thought I'd pop in and leave a comment to say "hi" and let you know I was here : )

    Have a blessed weekend!
    Love, Laura

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  3. Thanks Traci! I think she is too. :)

    Thanks for stopping by Laura! You do the same.

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  4. Hi. I'm stopping by from Sarah Mae's 12 Things challenge blog. Your bread looks fabulous! Thanks for sharing the recipe. I'm going to try this. My family loves sourdough bread :D

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  5. Thanks Kristine! Let me know how it turns out!

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  6. Um, wait! Are there supposed to be potato flakes in the first time mix? It says water, sugar, and yeast, then below it says mis water, sugar, yeast, and potato flakes and let ferment for two days before feeding... how much potato flakes the first time? Sorry if I am just over looking it!

    a_faith_stewart at yahoo dot com

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  7. meant to say I stopped over from the 12 Things challenge too... I can't wait to try this!:)

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  8. Faith- You are right! So very sorry. I was lucky to get my starter from a friend so I didn't have to make mine. I updated the recipe so you might take a look. If you are making your starter let ferment 3-5 days on the counter for the very 1st time covered by a light cotten cloth. Let me know how it goes!

    ReplyDelete

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