(OT) (OK)Sourdough Starter and Bread

[Guest guest]

Since several of you are interested, I thought I'd send it to the Group just

this once -- but then back to Kombucha! I believe you could probably boil

and mash a small potato, using one cup of the cooking water for the water

called for in the recipe, if you don't want to buy instant potatoes, but I

haven't tried it yet. Hope you all enjoy your bread! Let me know how it turns

out.

Kate

SOURDOUGH STARTER

INGREDIENTS:

3 tablespoons instant mashed potato flakes

3 tablespoons white sugar

1 cup warm water

1 pkg. (2 1/4 teaspoons) active dry yeast

DIRECTIONS:

Combine instant potatoes, sugar, water, and yeast in a covered container.

Let the starter sit on a counter for 5 days, stirring daily with a wooden or

plastic spoon (NO METAL).

On the morning of the fifth day, feed the starter with 3 rounded tablespoons

instant potatoes, 1/2 cup sugar, and 1 cup warm (not hot) water. In the

evening, take out 1 cup of the starter to use in a sourdough recipe.

Refrigerate

the remaining starter.

Every three to five days, feed the starter 3 rounded tablespoons instant

potatoes, 1/2 cup sugar, and 1 cup warm water. If starter is to be used in a

recipe, let the fed starter rest at room temperature about 6 hours before use.

If starter is not being used in a recipe, keep refrigerated and discard 1 cup

of starter after each feeding.

SOURDOUGH BREAD

INGREDIENTS:

1 cup sourdough starter

1 1/2 cups warm water

1 1/2 teaspoons salt

1/2 cup white sugar

1/2 cup canola oil

6 cups bread flour

DIRECTIONS:

Mix sugar, canola oil, salt, water, and 1 cup of sourdough starter together

in a large bowl. Sift the flour and add to the mixture. Grease or oil the

dough. (I spray with Pam.) Place the dough in an oiled bowl, cover, and let

rise

overnight.

The next day, knead the dough for 10 minutes. Divide in half, and place into

two greased 4 x 8 inch bread pans. Allow the dough to double in size. Test

by pressing two fingers into dough. If indenture remains, it’s ready to bake.

If dough springs back, test again in 10-15 minutes.

Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread

is golden brown and taps hollow. Turn out to cool on wire racks or dish

cloths.

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[Guest guest]

Hi,

I am a big fan of all things fermented: beer, wine, mead, sourdough. I make

most of these at home, even growing maitake mushrooms.

Sourdough should be a cultured with a starter . There is no yeast(commercial)

involved in a starter except naturally occurring ones or ones introduced from

a previous sourdough starter. I do have a few starters that I'm willing to

share. This is a great link for sourdough newbies:

http://www.sourdoughhome.com/index.html

Marc

(OT) (OK)Sourdough Starter and Bread

Since several of you are interested, I thought I'd send it to the Group just

this once -- but then back to Kombucha! I believe you could probably boil

and mash a small potato, using one cup of the cooking water for the water

called for in the recipe, if you don't want to buy instant potatoes, but I

haven't tried it yet. Hope you all enjoy your bread! Let me know how it turns

out.

Kate

SOURDOUGH STARTER

INGREDIENTS:

3 tablespoons instant mashed potato flakes

3 tablespoons white sugar

1 cup warm water

1 pkg. (2 1/4 teaspoons) active dry yeast

DIRECTIONS:

Combine instant potatoes, sugar, water, and yeast in a covered container.

Let the starter sit on a counter for 5 days, stirring daily with a wooden or

plastic spoon (NO METAL).

On the morning of the fifth day, feed the starter with 3 rounded tablespoons

instant potatoes, 1/2 cup sugar, and 1 cup warm (not hot) water. In the

evening, take out 1 cup of the starter to use in a sourdough recipe.

Refrigerate

the remaining starter.

Every three to five days, feed the starter 3 rounded tablespoons instant

potatoes, 1/2 cup sugar, and 1 cup warm water. If starter is to be used in a

recipe, let the fed starter rest at room temperature about 6 hours before use.

If starter is not being used in a recipe, keep refrigerated and discard 1 cup

of starter after each feeding.

SOURDOUGH BREAD

INGREDIENTS:

1 cup sourdough starter

1 1/2 cups warm water

1 1/2 teaspoons salt

1/2 cup white sugar

1/2 cup canola oil

6 cups bread flour

DIRECTIONS:

Mix sugar, canola oil, salt, water, and 1 cup of sourdough starter together

in a large bowl. Sift the flour and add to the mixture. Grease or oil the

dough. (I spray with Pam.) Place the dough in an oiled bowl, cover, and let

rise

overnight.

The next day, knead the dough for 10 minutes. Divide in half, and place into

two greased 4 x 8 inch bread pans. Allow the dough to double in size. Test

by pressing two fingers into dough. If indenture remains, it¢s ready to bake.

If dough springs back, test again in 10-15 minutes.

Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread

is golden brown and taps hollow. Turn out to cool on wire racks or dish

cloths.

************ **Get fantasy football with free live scoring. Sign up for

FanHouse Fantasy Football today.

(http://www.fanhouse .com/fantasyaffa ir?ncid=aolspr00 050000000020)