Sourdough Bread - Grandma Bee

kingkitchen.wordpress.com

Mikkles

To Make starter

1 cup starter (use what I’ve given you)

3 tablespoon potato flakes

⅔ cup sugar

1 cup warm water from tap

Mix & let stand overnight or 12 hours. Pour off 1 cup starter & save for next time in fridge. Good in (3 to 10 days)

To Make basic receipe

use rest of starter

6 cup Pillsbury Bromated flour

½ cup sugar

½ cup oil

1 or more cup of hot water from tap. If dry use more water.

Knead together with hands. Place in large bowl with a little oil on top. Let stand 8 to 12 hours until well risen.

Punch down & let sit 10 minutes. Make into loaves, rolls, etc. Pour melted oleo over bread. Let rise 6 to 10 hrs. Bake 350 degrees for 25 to 30 minutes.

subheading: For whole wheat bread use:

4 cup Pillsbury Bromated flour

2 cups ” whole wheat flour

subheading: Starter:

Liquid starter or potato yeast

3 medium potatoes

4 cups boiling water

1 cake yeast

1 cup lukewarm water

1 cup sifted flour

⅓ cup sugar

1 ½ tablespoons salt

Pare and dice potatoes and cook in boiling water until very tender. Drain, saving liquid. Mash potatoes thoroughly and return to liquid. Cool to lukewarm. Soften yeast in lukewarm water and add to potatoes with remaining ingredients. Beat well. Cover and let stand at room temperature 24 hours. Pour into sterilized jar, cover and store in cool, dark place. Use 1 cup of the mixture to replace 1 yeast cake in recipes. Fresh starter should be prepared at least every 2 weeks, using 1 cup of the old or a fresh cake of yeast. Pare and dice potatoes and cook in boiling water until very tender. Drain, saving liquid. Mash potatoes thoroughly and return to liquid. Cool to lukewarm. Soften yeast in lukewarm water and add to potatoes with remaining ingredients. Beat well. Cover and let stand at room temperature 24 hours. Pour into sterilized jar, cover and store in cool, dark place. Use 1 cup of the mixture to replace 1 yeast cake in recipes. Fresh starter should be prepared at least every 2 weeks, using 1 cup of the old or a fresh cake of yeast.

Note: Ingredients may have been altered from the original.

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