I've decided to make bread.
Actually I decided to back at the first of the year. I have lots of good intentions. When I checked the posts for this week and saw this one, it reminded me that this is something that I want to do. Amazing how life happens and all my good intentions just fall to the wayside.
So, here's the recipe for sour dough starter:
Sour dough starter:
1 (.25 ounce) package active dry yeast
2 cups warm water
2 cups all-purpose flour
Directions
In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
Leave in a warm place to ferment, 4 to 8 days.
Depending on temperature and humidity of kitchen, times may vary.
Place on cookie sheet in case of overflow.
Check on occasionally.
When mixture is bubbly and has a pleasant sour smell, it is ready to use.
If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over.
Keep it in the refrigerator, covered until ready to bake.
When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains!
Sourdough starters improve with age, they used to be passed down generation to generation!
Sour Dough Bread
Ingredients
1 cup sourdough starter
1 1/2 cups warm water
1 1/2 teaspoons salt
1/2 cup white sugar
1/2 cup corn oil
6 cups bread flour
Directions
Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl.
Sift the flour and add to the mixture.
Grease or oil the dough.
Place the dough in an oiled bowl, cover, and let rise overnight.
The next day, knead the dough for 10 minutes.
Divide in half, and place into two greased 4 x 8 inch bread pans.
Allow the dough to double in size.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow.
Turn out to cool on wire racks.
Amish White Bread (not from starter)
Ingredients
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast.
Mix in flour one cup at a time.
Knead dough on a lightly floured surface until smooth.
Place in a well oiled bowl, and turn dough to coat.
Cover with a damp cloth.
Allow to rise until doubled in bulk, about 1 hour.
Punch dough down.
Knead for a few minutes, and divide in half.
Shape into loaves, and place into two well oiled 9x5 inch loaf pans.
Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
Actually I decided to back at the first of the year. I have lots of good intentions. When I checked the posts for this week and saw this one, it reminded me that this is something that I want to do. Amazing how life happens and all my good intentions just fall to the wayside.
So, here's the recipe for sour dough starter:
Sour dough starter:
1 (.25 ounce) package active dry yeast
2 cups warm water
2 cups all-purpose flour
Directions
In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
Leave in a warm place to ferment, 4 to 8 days.
Depending on temperature and humidity of kitchen, times may vary.
Place on cookie sheet in case of overflow.
Check on occasionally.
When mixture is bubbly and has a pleasant sour smell, it is ready to use.
If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over.
Keep it in the refrigerator, covered until ready to bake.
When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains!
Sourdough starters improve with age, they used to be passed down generation to generation!
Sour Dough Bread
Ingredients
1 cup sourdough starter
1 1/2 cups warm water
1 1/2 teaspoons salt
1/2 cup white sugar
1/2 cup corn oil
6 cups bread flour
Directions
Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl.
Sift the flour and add to the mixture.
Grease or oil the dough.
Place the dough in an oiled bowl, cover, and let rise overnight.
The next day, knead the dough for 10 minutes.
Divide in half, and place into two greased 4 x 8 inch bread pans.
Allow the dough to double in size.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow.
Turn out to cool on wire racks.
Amish White Bread (not from starter)
Ingredients
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast.
Mix in flour one cup at a time.
Knead dough on a lightly floured surface until smooth.
Place in a well oiled bowl, and turn dough to coat.
Cover with a damp cloth.
Allow to rise until doubled in bulk, about 1 hour.
Punch dough down.
Knead for a few minutes, and divide in half.
Shape into loaves, and place into two well oiled 9x5 inch loaf pans.
Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
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