Sour Dough Bread

You must have starter to make this bread.  If making your own starter from scratch, mix ingredients and pour into a glass quart jar.  Cover with Reynolds wrap.  Keep it out of the refrigerator, on your countertop, until the next day, then stir and refrigerate.  Three days later, take our your starter and feed it.  Let it stand on the countertop for 8 to 12 hours and you are ready to make bread.  Return the remaining starter to the refrigerator.  You will need to feed your starter every 3 to 7 days.  You will accumulate extra starter, so each time you feed your starter you will need to discard some.  You must feed your starter continually to keep it active.  This bread is well worth the trouble and is my favorite!

The "Starter"
1 pkg. dry yeast dissolved in 1/2 cup warm water
3/4 cup sugar
3 tablespoons instant potatoes
1 cup warm water

"Starter Food"
3/4 cup sugar
3 tablespoons instant potatoes
1 cup warm water

Bread Ingredients:
1/4 cup sugar
1/2 cup oil
1 1/2 teaspoons salt
1 cup starter
1 1/2 cups warm water
6 cups bread flour

Bread Recipe:
Mix ingredients well in a large bowl (sprayed with Pam).  Cover loosely with cling wrap.  Do not refrigerate.  Let dough stand overnight.  Punch down and pour onto a floured board.  Knead a few times and divide into three equal portions.  Spray non-stick pans with Pam.  I use two medium size loaf pans, and for the third portion, I divide into 12 small sections and use a muffin pan for dinner rolls.  Do not cover,  Allow to rise for several hours.  Bake at 350 for 25 minutes (15 for rolls), or until golden brown.

Here is an example of the schedule I use.  If I want bread for Sunday evening, Saturday morning I will feed my starter and leave it out on the counter.  Saturday night before going to bed, I prepare the bread recipe.  Sunday morning I put the dough in pans and let them rise all day, until time to bake on Sunday evening.

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