Saturday, September 19, 2009

Making Bread -- DAY THREE

This is the second chapter and Day Three of my bread-making venture (or perhaps I should I say ADventure?). To read the first chapter, you can click here.

When I checked my starter this morning, I was so happy to see that it was BUBBLING!

We have company, so I don't have much time to elaborate, but I fed the starter this morning and will make my first batch of bread late this afternoon (pictures to follow).

Also, a couple of you have asked for my Sourdough Bread recipe. I have posted the recipes for the "Starter" and the bread below.

I also want to thank you, my sweet blogging friends, for your encouragement and support of whatever I share with you ... from pictures of cows and goats to my latest decorating efforts. Your sweet comments always mean a lot to me.

Sourdough Bread "Starter" Recipe


3/4th Cup Sugar
3 TBSP Instant Potato Flakes
1 Cup Warm Water
1/2 tsp Dry Yeast


Mix sugar, potato flakes, warm water, and yeast with wooden spoon in one-quart glass jar. Let stand out of refrigerator, loosely covered, for 2 or 3 days, or until it ferments.

Store covered in refrigerator. Must be fed every 3-7 days for optimum freshness. Be sure and use wooden, glass, or ceramic bowls instead of metal.



Put initial starter in refrigerator for 3 to 7 days. You must wait at least 3 days before feeding, but not over 7 days. Feed with the following:

1/2 to 3/4 Cup Sugar
3 TBSP Instant Mashed Potato Flakes
1 Cup Warm Water

Mix well and add to starter. Let starter stand out of refrigerator (after feeding) 8 to 12 hours. Starter will be very bubbly.

Take out one cup to make bread and return remaining starter to refrigerator. Keep in refrigerator 3 to 7 days and feed again. If you are not making bread, you can throw one cup away, but you can only feed the starter 2 or 3 times without making bread. This is to avoid depletion of starter.


In a large bowl, make stiff batter of:

1 Cup Starter
1/3rd Cup Sugar (or less, if too sweet)
1/2 Cup Corn Oil
1-1/2 Cups Warm Water
6 Cups Plain Flour (bread flour is better)
1 TBSP Salt

(I use my electric mixer with a dough attachment to mix mine.)

Grease another large bowl; put dough in and turn over (oil side up). Cover lightly with foil and let stand overnight. Do not refrigerate.


Next morning, punch down dough and knead 8 to 10 times on a floured board. Divide into 3 equal parts for bread. Put into greased loaf pans, brush lightly with oil. Let rise 4 to 5 hours (or all day is okay). Dough rises very slowly. Cover with wax paper and place in a warm place to rise.


Bake in 350-degree oven for 30 to 40 minutes. Rolls will only take 20 minutes or so, and each oven varies.

Remove and refrigerate bread, or freeze.


Marjorie (Molly) Smith said...

Doesn't those sweet bubbles make your heart sing. I always feel better when I see them.
Have fun with your Company we will be waiting for our slice of bread...Hummm I can smell it already.

southerninspiration said...

I used to make this every week, and my middle son LOVED it. We got to where we called it David's bread, because he missed it so much when I didn't make it every week. I should plan to make some when he comes home for the holidays. I love it because it's so easy and tastes so good!


Tonja said...

I know that making bread is a satisfying thing to do. I really can appreciate that...BUT...having my food ingredients moving and blowing bubbles, rising and waiting to be fed? Not for me!
I am sure it will be delicious, though, and smell divine. Good Luck.

ForeverMe said...

Hi Janie,

Thanks for posting this recipe! I used to have it many years ago! You wouldn't have the recipe for the "Friendship Cake" would you? It works just like the starter for this bread, only it's a cake!