6.01.2010

sourdough yeast bread







What do we put jam on in our house? Sourdough bread from a liquid starter. Every time you pull the starter out, add a cup of lukewarm water, 1/3 cup of sugar, & 3 Tbsp. of instant potato flakes & let the yeast "feed" at room temp, uncovered, for about an hour. Then you either pour out half or use half to make bread. The unused half goes back in the rear of the fridge, in a glass jar with holes poked into the top so it can "breath" & stay alive but dormant.

The recipe is as follows:

Starter food=
1/3 c. sugar (the only time we use white sugar)
1 c. warm water
3 T instant potato flakes

Sourdough Recipe=
6 c. bread flour
1 T salt
1 c. starter
1.5 c warm water (or whey)
.5 c raw sugar (i use 1/3 & it's plenty sweet)
.5 c oil (whatever oil you bake with, we use olive or coconut)

Mix dry together. Add wet & mix with fork. I sometimes use my hands & punch or knead it a bit before letting it rise in one lump overnight.
Then separate into 2 or 3 balls & let rise again (maybe from morn to afternoon this time, depends on how high you like it.)

Bake at 350 for 20-30 minutes depending on your oven. Larger ovens or ones that leak heat need more time so the center of the loaf isn't too doughy. It's perfect for toast & make an amazing grilled cheese.

2 comments:

Lauren said...

can i use something other than potato flakes? they usually contain lactose. i could try and search for non-lactose brands. thanks

bird in the beehive said...

Yes! You can use 1/2 cup Unbleached All- Purpose Flour to substitute for potato flakes. Before instant potatoes existed, people used to add the water left in the pot from boiling potatoes to feed their sourdough starter since it's the starch that "feeds" it.

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