Chyrel's Recipes From Friends
Sour Dough Bread

Ingredients:
4 cups bread flour
2 cups whole wheat flour
1/4 cup sugar
1-2 teaspoons salt
1 cup sourdough starter
1/2 cup canola oil or other cooking oil
1 & 1/2 cups warm water (not hot)

Method:
Mix all four dry ingredients together in large bowl. Make well in center of mixture. Pour in all three wet ingredients, mix all together well. Dough will be lumpy and look dry. Put dough in large, oiled bowl. Cover with plastic wrap and allow to rise for 8-14 hours or until at least doubled in size. Feed starter and leave out at room temperature until dough is ready to knead. When dough has risen, grease three regular loaf pans and sift flour onto clean counter surface. Punch center of dough in bowl, then dump dough onto floured counter. Knead dough by pushing hard to flatten, then fold dough in half and push again. Kneading should work out all the air bubbles in the dough, so don't be afraid to be too rough! After kneading entire mound of dough, cut dough into three equal pieces and knead each one separately, still working out all the air. Shape each piece into a loaf and place in the greased pans. Grease tops of loaves, then cover with plastic wrap and allow to rise 6-12 hours or until tops of loaves rise higher than the sides of the pan. When loaves are ready to bake heat oven to 350 degrees Farenheit. Bake for 35 minutes. As soon as loaves are removed from the oven, remove them from the pans. Place each loaf on its side on a wire rack to cool. Store in sealed container when completely cool.

Sourdough Starter-Initial recipe :
2 cups warm water
2/3 cup sugar
6 tablespoons instant mashed potato flakes 1 package rapid rise yeast

Method:
Mix all ingredients in a glass jar and cover loosely with foil. The yeast will feed on the potato flakes and sugar, and the starter will give off gas as the yeast breeds. If the container is tightly sealed, the yeast will die off. Keep at room temperature for 24 hours, then refrigerate.

Sourdough Feeder:
1 cup warm water
1/3 cup sugar
3 tablespoons instant mashed potato flakes

Method:
Starter must be fed at least every ten days or the yeast will die. If you know you will not make more bread within ten days of most recent feeding, you can freeze the starter until you are ready to bake again.



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