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This Sourdough starter and bread recipe is an easy way to make your own sourdough to use in many different recipes. You will love making your own bread, muffins, waffles, cinnamon rolls, pancakes, etc. If you’ve ever been intimidated by sourdough….keep reading; this starter is for YOU!
Sourdough bread is the oldest form of leavened bread. The first recorded civilization we know about to have sourdough bread was the Egyptians around 1500 B.C. Early settlers brought sourdough starters from Europe, and it is said that Christopher Columbus had a crock of sourdough aboard the ship when he discovered America.
Potato Flake Sourdough Starter
I have tried many sourdough starters but find this one to be the easiest because it is made with potato flakes instead of flour and water. If you’ve had issues with starting a sourdough starter before, you really need to try this one. It’s so easy! It also produces a sweeter bread, as a traditional flour starter is more sour. My family loves it. I’ve had a jar of this starter in my refrigerator for over two years now. I make it every week!
Sourdough Starter Recipe Ingredients:
Instant mashed potato flakes
White sugar
Warm water
Active dry yeast or one package
Please scroll down to the recipe cards for both starter instructions and bread instructions.
Starter Notes: I have found this starter to be very forgiving. Once you have it going and have used it several times to make bread, you can feed it on a more or less frequent cycle. I’ve fed this starter every three days, and I’ve also gone as long as 6 days to feed it, and I’ve not noticed it affecting the bread/starter at all.
Sourdough Bread Recipe Ingredients:
Sourdough starter
Warm water
Salt
White sugar
1/2 cup oil (I’ve used olive oil, vegetable oil, canola oil, coconut oil)
All-purpose flour
Bread recipe notes:
- I’ve used coconut oil in this bread. It tastes great, but it does produce a dense texture. I normally use olive oil when I make it.
- This bread recipe makes TWO loaves of bread. If I don’t need two loaves of bread, then I make one and use the leftover dough to make cinnamon rolls or sticky buns.
Note: If you can find a quart-sized or smaller glass jar with a plastic top and punch holes in the top, this makes the perfect container for something to keep your starter in the refrigerator. I found one at the Dollar Store. I am posting a picture of my jar. The starter has to have air, thus the holes in the top. Anything like this will work.
Sourdough Starter
Wonderful sourdough starter
Servings: 1 serving
- 3 tablespoons instant mashed potato flakes
- 3 tablespoons white sugar
- 1 cup warm water
- 2 1/4 teaspoons active dry yeast or one package
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Combine all ingredients in a glass container, stir with wooden spoon. Cover with clean dish cloth or cheese cloth and let sit for 5 days, stirring daily with wooden spoon. Do not refrigerate.
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On the morning of the 5th day, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. Stir and cover and let stand until evening or at least 6 hours.
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Remove one cup of starter and place the rest of the starter in the refrigerator. Make sure there are holes in the top of the container. The starter needs to be able to breathe.
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Every 5 days repeat feeding instructions and remove 1 cup and discard or make bread.
If you can find a quart sized or smaller glass jar with a plastic top and punch holes in the top, this makes the perfect container for something to keep your starter in the refrigerator. I found one at the Dollar Store. I am posting a picture of my jar. The starter has to have air thus the holes in the top. Anything like this will work.
Sourdough Bread Recipe
Sourdough Bread Recipe
Servings: 8 servings
- 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 can use vegetable or canola
- 6 cups all-purpose flour
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Mix sugar, oil, salt, water and starter in a large bowl. Add flour. Turn out onto floured surface and knead several times until forms a ball adding flour if needed. Place the dough into a large, oiled bowl, turn once so that dough will be greased, cover with clean dish towel and let rise overnight.
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The next day, punch the dough down, turn out onto floured surface, knead for several minutes, divide in half, place in 2 greased bread pans. Cover and let double in size. Bake at 350 degrees for 40 to 45 minutes or until golden brown. Turn out to cool.
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This bread makes your kitchen smell great while cooking and makes two great loaves of fresh bread for your family.
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