SOUR DOUGH BREAD WITH POTATO FLAKES

School of Nursing Secretary

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

To Feed starter:
3/4 C. sugar
3 T. instant potato flakes
1 C. very warm water
1/2 t. rapid acting yeast (used in later starter)
● Add above ingredients and stir gently.
● Let starter stand out of the refrigerator for 8-12 hrs.
**If you have just gotten a cup of starter, return to refrigerator and feed again in 3 days.
To make Bread:
● Take 1 cup of starter out and return remaining starter to refrigerator.
● Keep in refrigerator for 3 days, then feed again.
Note: If not making bread at this time, pass on 1 cup or throw out 1 cup starter.
6 C. Pillsbury Bread Flour
½ C. sugar
1 T. salt
1 ½ C. very warm water
½ C. oil
● Mix all ingredients by hand. Grease a very large bowl with oil; make it oily.
● Put dough into bowl and turn once to get all sides greased.
● Cover with dish towel and let stand in a warm place for 8-12 hrs.
● Punch dough down and divide into 3 equal parts.
● Kneed each part on floured surface 6 times. (The more you knead, the tougher the bread)
● Put dough into greased or sprayed loaf pans and cover with a dish towel.
● Let rise for 8-12 hrs. in a warm place.
● Bake at 350 F for 30-40 min.
Here’s how to start the mixture:
1 envelope yeast
1 C. warm water
3/4 C. sugar
4 T. instant potato flakes
● Mix ingredients in a glass jar or container.
● Cover loosely and let stand 24 hrs at room temperature.
● Put in refrigerator for 3 to 5 day.
● On the fourth day, feed it with 3/4 C. sugar, 3 T. potato flakes and 1 C. warm water.