Homemade Sourdough Bread
This recipe has been floating around my family for years, and I’m not really sure where it originated. (Please forgive the horrid lighting in these photos as it was dark when I took most of the pictures.)
- 2 packages dry rapid rise yeast mixed with 1/2 cup warm water
- 2/3 cup sugar
- 1 cup warm water
- 3 TBSP instant potato flakes
- Stir together all ingredients and store in fridge three to five days before using to make bread.
Regulate the starter every three to five days.
- 1/2 cup sugar
- 2 TBSP instant potatoes
- 1 cup hot water
- Mix well and add to starter.
- Let starter stand out of refrigerator all day. This does not rise or bubble.
- Take out one cup to use in making bread and return to refrigerator.
- Keep covered in the refrigerator three to five days and feed again.
- If you don’t want to make bread after feeding, throw away one cup or put into another container to give away. Starter must continued to be fed every three to five days as described above.
- 1 cup starter (note: starter must be at room temperature before making bread)
- 1 1/2 cups warm water
- 1/2 cup sugar
- 1/2 cup corn oil (I sub light olive oil)
- 1 TBSP salt
- 6 cups bread flour
- In a large bowl, stir together all ingredients into a stiff batter.
- Grease another large bowl. Add lump of bread dough and turn over in oil. Cover lightly with foil or saran wrap and let rise overnight on counter.
- In the morning, punch down dough with your fist and divide into 3 parts.
- Knead each part on a floured surface and put into 3 greased loaf pans. Cover lightly with saran wrap for 6 to 12 hours and allow to rise. Make sure the room isn’t too cold.
- Bake on bottom rack of oven at 350℉ for 35 minutes.
- Remove from oven and brush each loaf with butter.
- Cool on rack and remove from pans.
- This will make 3 loaves of bread or you can make rolls by putting into muffin pans.