Sourdough bread and starter

Janice Boice's Note:

This came from my Mom and it is a very good tasting bread. The waiting time is much longer than the preparation time, but it is worth waiting for.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Yield: 2 Loaves

Sourdough Starter

• 1 package dry yeast (1/4 ounce)
• 1/2 cup warm water
• 3/4 cup sugar
• 3 tablespoons instant mashed potatoes (uncooked)
• 1 cup warm water

Sourdough Bread

• 6 cups bread flour
• 1 tablespoon salt
• 2 tablespoons sugar
• 1/2 cup oil or 1/2 cup butter
• 1 1/2 cups lukewarm water

Directions:

1. Mixing directions To make starter, follow these steps;*Mix yeast and warm water and check to see if it is working.
2. (Fizzing, bubbling), add remaining ingredients.
3. Let set out all day.
4. Then feed and set in refrigerator for 3 to 5 days.
5. To feed the starter, add sugar, instant potatoes and warm water in the same amount you used to make the starter.
6. To make the bread follow these steps; Mix with 1 cup of the starter, knead about twenty strokes, place in bowl, lightly coat top with oil, let set overnight till doubled in size.
7. Knead and divide in two pieces, knead again, put in greased pans, coat top with butter or oil.
8. Let rise till doubled in size.
9. Bake 350 for 40 minutes or until done.
10. To make more, feed the remaining starter like you did the first time.
11. Repeat the feeding every time you make the bread.

Reviews

[planetsbestcook]

I have never liked sour sourdough bread, but I am diabetic and just cannot give up my bread. So I decided to try a sourdough recipe because it has a lower GI index than even whole grain bread. Well I have hit the jackpot. This is THE best tasting bread I have ever eaten bar none. It has a sweeter taste than I expected and it is perfect for my tastes. I have made the starter and about 6 different loaves now and am still loving every bite of it. It is time consuming for the long rising time but I have to say it is more than worth it. I wake up in the morning after having it raise all night and can have fresh homemade bread by lunchtime. Even if you are a novice at bread making, you gotta try this recipe. You will never go back to anything else. Thanks so much for posting!!!!

[diner524]

I made this as written except for decreasing the amount of sugar in half. I made 1 loaf after feeding the starting one time and it sat for about 4 days in the refrigerator. The bread turned out wonderful as a fresh homemade bread, but it didn't have the normal "sour" flavor that a sourdough bread normally tastes. I am still rating it a 5, as it was still excellent bread without the sour taste and I am thinking that after feeding the starter a few more times, it will be more like a sourdough taste. Thanks for sharing the recipe. Made for 2013 Spring PAC event.

[SkyGlitter]

This is very easy to make, it rises well and lasts a long time while still tasting good. The only thing I did different was to reduce the sugar in the starter to 1/2 cup.