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Recipe : Entry # 5570
Dana Hall
Recipe Title
Sour Dough Bread
Recipe Theme
Wiregrass EC
3 tablespoons instant potatoes
1 cup hot tap water
3/4 cup sugar
1 cup starter
1 1/2 cups hot tap water
1/2 cup corn oil
1 teaspoon salt
1/4 cup sugar
6 cups White Lily bread flour
Mix starter ingredients and leave on the counter for 8 to 12 hours. Measure out 1 cup to make bread. Refrigerate mixture no more than 5 days before making more bread or feeding starter. Repeat process each time you make bread.
Bread: Mix ingredients together. Oil the top and cover with foil and let rise 8 to 12 hours. Knead a few times in the bowl. Pour our on a lightly floured surface. Divide into 4 or 5 parts. Knead each part 12 to 15 times. Place in buttered pans and turn to oil top and bottom. Cover with buttered plastic wrap. Let rise 8 to 12 hours. Bake at 350 degrees for 20 to 40 minutes or until browned. Cool on wire and store in plastic bags. For whole wheat flour and 4 cups bread flour.