Thursday, October 13, 2005

Sour Dough Starter and Feeder

1 medium potato
1 pkg. dry yeast
1 TBS. sugar
Peel potato and boil it in enough water to cover until soft. Drain off and set aside the water. Mash the potato. Add enough water to the water that was set aside to make 2 cups of lukewarm liquid, then add the dry yeast. Stir in the potato and sugar. Let the mixture stand in a glass or crockery container, loosely covered, for 2 days stirring occasionally. After 2 days the starter should be refrigerated for 5 days. Every 5 days feed the starter.
3/4 c sugar
3 TBS instant potato flakes
1 c. warmwater
Feed this to starter every 5 days and let set on counter for 8-10 hours and either give a cup of starter away or use the one cup of starter to make sour dough bread.

Sour Dough Bread
1/2 c. oil
1/3 c. sugar
1 TBS. salt
1 c. starter
1 1/2 c. warm water
6 c. bread flour
In a large bowl, make a stiff batter of all ingredients. Grease another large bowl and put dough in and turn over so all sides of dough have been coated with grease. (can use spray PAM) Cover lighty with clean dish towel and let set over night or until double in size. Punch down, knead a little. Divide into 3 parts and knead every part on floured board. (8-10 times) Put into greased loaf pans and brush top with oil. Let rise 4-5 hours (all day is okay if you want) Dough rises VERY SLOWLY. Bake in 350 degree oven for 30-40 minutes. Remove, brush with butter. Wrap well and store in refrigerater or can be frozen.

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