Sour Dough Bread – Kathy Thompson

Sour Dough Bread

Feed starter in glass jar or plastic container approximately once each week:

3/4 cup sugar

3 Tbsp. Instant Potato Flakes

1 cup warm water

Mix well in a glass jar and add to starter left from last baking. Let stand out of the refrigerator, loosely covered for 8-10 hours before baking. (If not baking throw out or give away 1 cup of the starter to avoid keeping too much.) Cover tight while in refrigerator.

Approximately 12 hours before baking, mix together the following by hand or mixer with dough hook:

¼ cup sugar

½ cup Crisco or Wesson vegetable oil

1 cup starter

1 ½ cups warm water

6 cups bread flour

Grease large bowl. Turn dough over to oil both sides. Cover lightly with plastic wrap and let stand in warm place approximately 8 hours or overnight. Punch down bread and divide into 2-3 parts. Knead lightly on floured board. Put into greased loaf pan or make into rolls. Let rise 3-4 hours before baking at 325° approximately 25 -30 minutes. 

About Judy Nevius

Married 50 years this August 2021. Love traveling and spending time with our 4 children, their spouses and our 9 grandchildren.
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