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sour dough starter and bread

(1 rating)
Letsbake1 avatar
Recipe by
Dorene Nagy
@Letsbake1
Wharncliffe, WV

My Dad always read the paper after work to relax. I have a whole stack of recipes he cut out of the Courier Journal for me to cook for him. This is one of the best ones. You put a little time into in the beginning but then the bread or rolls are well worth it. I make this bread and rolls all through the winter months and my whole family gains weight. They love this.

(1 rating)
yield 3 or 4 loaves 48 rolls
prep time 1 Hr
cook time 30 Min

Ingredients For sour dough starter and bread

  • STARTER
  • 1 c
    warm water
  • 1 pkg
    dry yeast
  • 1/4 c
    sugar
  • 3 Tbsp
    instant mashed potatoes
  • FEEDER
  • 3/4 c
    sugar
  • 3 Tbsp
    instant mashed potatoes
  • 1 c
    warm water
  • BREAD
  • 6 c
    bread flour
  • 1/4 c
    sugar
  • 1 Tbsp
    salt
  • 1 c
    starter
  • 1/2 c
    canola oil
  • 1 1/2 c
    warm water

How To Make sour dough starter and bread

  • 1
    Put ingredients for starter in the refrigerator for 3 to 5 days. I usually use a quart jar with holes punched in lid to breath. Make sure container is not sealed. After 5 days take out of refrigerator and feed with feeder ingredients. Mix well and leave on counter top for 8 to 12 hours.
  • 2
    After sitting out for 8 to 12 hours stir mixture and measure out 1 cup to make bread and return remaining starter to refrigerator. Repeat process every 3 to 5 days. If you don't want to make bread then, stir and measure out 1 cup and give away and return the rest to the refrigerator. Don't go longer than 5 days without feeding.
  • 3
    To make Bread: Mix all the bread ingredients in large bowl. Pat top with oil, cover lightly with greased wax paper and let rise for 8 to 12 hours at room temperature. Punch down and knead just a little.
  • 4
    Divide into 3 or 4 parts- knead each part 12 to 15 times on floured board. Put in to greased loaf pans. Brush tops with oil. Cover with greased was paper and two dish towels. Let rise at room temperature for 8 to 10 hours.
  • 5
    Instead of making loaves you can seperate into rolls and follow same instructions.
  • 6
    Bake at 325 to 350 degrees for 30 to 40 minutes. When hit with handle of wooden spoon and sounds hollow, bread with be done. Remove from pans, brush tops with melted butter, cool on racks.
  • 7
    Hint: Feed in the morning on Saturday. Leave out. Add ingred. for Bread that evening. Let rise all night. Sunday morning knead and make rolls, then let rise again Sunday evening bake for dinner. Takes around 48 hours to complete a cycle. The older your starter gets the better your sour dough will taste. I keep my starter in refrigerator when not wanting to bake bread or rolls and then when I want to use I kicked it back into shape with ingredients for starter. I mix my old starter and that together and it makes it start working again.
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