SOURDOUGH BREAD

By rmille6277

Linda Riggs Butler

Ingredients

• 1 cup sourdough starter
• 1 teaspoon salt
• 1/2 cup oil plus 1 teaspoon oil
• 1/3 cup sugar
• 6 cups bread flour
• 1 1/2 cups warm water

Preparation

Step 1

Combine starter, salt, 1/2 cup oil, sugar and 1 1/2 cups warm water in bowl, mixing well. Stir in enough flour to make stiff batter. Grease bowl with 1 teaspoon oil. Pour in batter. Invert into a large bowl, oiled side up; cover with foil. Let stand at room temperature overnight.
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Knead several times on floured surface. Divide into 3 portions. Knead each portion 8 to 10 times. Shape into 3 loves; place in greased loaf pans. Let rise, covered with waxed paper, for 4 to 12 hours. Bake at 350deg for 30 to 45 minutes or until loaf tests done. Brush with butter. Cool on rack.
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SOURDOUGH STARTER:
Boil unpeeled potatoes until very soft; lift out skins. Puree potatoes in cooking water; cool. Add enough water if necessary to measure 2 cups. The richer the potato water, the richer the starter.
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Mix with 2 tablespoons sugar, 2 cups flour and 1/2 teaspoon yeast. Yeast is optional and used only to speed fermentation. Let stand, covered, in warm place for 3 days or longer.
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Stir in 1 teaspoon sugar and 2 teaspoons flour with a small amount of water if necessary. Let stand in warm place for several days longer until bubbly. Store starter in refrigerator for 3 to 5 days.
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To feed, mix 3/4 cup sugar, 3 tablespoons instant potato flakes and 1 cup warm water in bowl. Stir in starter. Let stand, covered, at room temperature for 8 to 10 hours or until bubbly. Remove 1 cup starter for use in Sourdough Bread. Store remaining starter in refrigerator. Feed as used as above.