SOUR DOUGH BREAD STARTER Recipe

Ingredients
  • 1 package dry yeast
  • 2 1/2 cups warm water, divided
  • 2 tablespoons Sugar
  • 2 1/2 cups Flour
  • FEED:
  • 3/4 cup sugar
  • 3 tablespoons instant potatoes
  • 1 cup warm water
  • SOURDOUGH BREAD:
  • 1/3 cup sugar
  • 1/2 cup oil
  • 1 tablespoon salt
  • 1 1/2 cups warm water
  • 6 cups flour
Directions
Mix yeast with 1/2 cup warm water.

Mix sugar with 2 cups warm water and flour. Add yeast mixture. Let set in glass container covered with a cloth for 5 days in refrigerator.

TO FEED STARTER, bread starter should be fed every 3-5 days as follows: Remove from refrigerator and add sugar, instant potatoes (mix well) and warm water. Mix well and let set out of refrigerator all day. This mixture does not rise. After sitting all day, remove 1 cup to use in making bread and return the mixture to the refrigerator. Keep covered. Repeat every 3-5 days. If you are not making bread after each feeding, give 1 cup to a friend or just throw it away.

For SOURDOUGH BREAD, place the 1 cup of starter into a large bowl. Add sugar, oil, salt, warm water and flour. Mix well. I use a whisk. Roll in oil and put into a large oiled bowl. Cover with waxed paper. Let set to rise, about 6-12 hours, until doubled in size. Punch down with fist and divide into 3 or 4 portions, depending on pan sizes and put into oiled loaf pans. Brush with oil, cover with waxed paper. Let set to rise 6-12 hours. Bake at 325 degrees F for 25 to 30 minutes. Brush with butter. Set on cooling rack. When cooled, remove from pans.

For CINNAMON ROLLS: You may use one portion of dough. Roll out into a rectangular shape, sprinkle heavily with cinnamon and sugar. Beginning at one end, roll up into a long roll. Using a bread knife, cut rolls into 1-2 inch thickness and put into an oiled pie pan. Set aside to let rise 6-12 hours. Bake. Ice with icing made from powdered sugar, milk and vanilla.

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