| Nothing beats the smell of bread baking in the | | | | remainder in the refrigerator. Keep in refrigerator for |
| kitchen. Sour dough bread is a special kind of bread | | | | 3 - 5 days and feed again with the above mixture. If |
| using wild yeast and bacteria from a starter of | | | | not making bread after feeding the starter, throw |
| "mother sponge." One bakery in San Francisco claims | | | | one cup away. This will avoid deflating the starter. |
| they have been using a starter that was started in | | | | Sour Dough Bread |
| 1859. This process uses natural leavening rather than | | | | 1/4 cup sugar |
| using yeast cultures to make it rise. Since the starter | | | | 1/2 cup corn oil |
| depends on air temperature, humidity and elevation | | | | 2 tsp. salt |
| each sour dough takes on the unique characteristics | | | | 1 cup sour dough starter |
| of the place it is baked. The sour dough baked in San | | | | 1 1/2 cups warm water |
| Francisco will taste quite different than one baked in | | | | 6 cups of bread flour |
| Atlanta. | | | | In an extra large mixing bowl (do not use a metal |
| Here's a recipe for to make your own starter and | | | | bowl), mix dry ingredients together with a wooden |
| batches of sour dough bread. | | | | spoon. Add wet ingredients all at once and mix to |
| Sour Dough Bread Starter | | | | make a stiff batter. Grease another bowl. Place |
| 1/2 cup Idahoan brand instant mashed potato flakes | | | | dough in and turn so that the greased part is on top. |
| 2 cups warm water | | | | Cover with plastic wrap and let stand overnight. Do |
| 1/2 cup sugar | | | | not refrigerate. This is great to do right before your |
| 2 tsp. salt | | | | go to bed. |
| 1 package instant dry yeast | | | | The next morning, punch down dough and knead a |
| Dissolve yeast in 1/2 cup water. Add the remaining | | | | little. Divide into 3 equal parts and knead each part on |
| ingredients and stir well. Place in a plastic bowl with a | | | | a floured surface 8 - 10 times. Place into 3 |
| covering that has holes in it. DO NOT PLACE IN A | | | | non-metallic pans and brush with oil or spray with |
| METAL BOWL! Keep at room temperature for 24 | | | | cooking spray. Cover with waxed paper or plastic |
| hours. | | | | wrap. Let rise 4 - 5 hours or all day. Let rise while |
| Take out and feed with the following mixture: | | | | your are at work. When you get home from work, |
| 3/4 cup sugar | | | | it's ready to bake. |
| 3 Tbsp. Idahoan brand instant mashed potato flakes | | | | Bake at 325 for 10 minutes. Reduce oven |
| 1 cup warm water | | | | temperature to 300 and bake for 35 more minutes. |
| Mix well before adding to starter. Let stand out of | | | | Remove from oven. Remove from pans and let cool. |
| the refrigerator (8 - 12 hours). Mixture will be bubbly. | | | | The bread freezes well. |
| Take out one cup to make your bread and place | | | | |