Sourdough Bread

Starter:

3 Tablespoons instant mashed potato flakes

3 Tablespoons sugar

1 cup warm water

2 ¼ teaspoons active dry yeast

Subsequent Feedings:

3 Tablespoons instant mashed potato flakes

3 Tablespoons sugar

1 cup warm water

Directions:

In a glass or plastic container with a lid that has several holes in it, combine potato flakes, sugar, water, and yeast. Cover and let starter sit out, covered for 5 days. Stir starter every day with a wooden spoon. On the morning of day 5, feed your starter with the potato flakes, sugar and water. In the evening, take out 1 cup of starter and use in a sourdough recipe. Place remaining starter into refrigerator. Repeat step 2 every 5 days.

* If starter is to be used in a recipe, let 1 cup of starter sit at room temperature for 6 hours and refrigerate the rest. If starter is not to be used, either throw away or give away 1 cup each time you feed it.

Sourdough Bread:

1 cup sourdough starter

1 ½ cups warm water

1 ½ teaspoons salt

½ cup sugar

½ cup corn oil (can use vegetable or canola)

6 cups all-purpose flour

Directions:

Mix sugar, oil, salt, water, and starter in a large bowl. Add flour. Turn out onto floured surface and knead several times until it forms a ball, adding flour if needed. Place the dough into a large, oiled bowl, turning once so dough will be greased. Cover with clean dish towel and let rise overnight. Punch dough down, turning out onto a floured surface, kneading for several minutes. Divide in half and place in 2 greased loaf pans. Cover and let double in size. Bake at 350℉ for 40 - 45 minutes or until golden brown. Turn out to cool.

Tips:

• Use distilled water.

• Use a pinch of yeast for the first few times if you think the starter isn’t bubbly enough.

• Use good quality flour.

• Keep starter active every 5 days by feeding, then give or throw away 1 cup if you don’t use it for bread.