Sourdough Bread

Submitted by: Marcia

Attributed to: Nina

Category: Breads

Description: Use starter within 10 days.  If more than 10 days go by, just do steps 1 & 2 to some fresh 

starter. The rest can be thrown out or given to a friend. Always use plastic or wooden utensils and 

plastic or glass bowls.

Prep time: 8 hours day 1, 8 hours day 2 

Total time: 60 minutes plus prep time

Servings: 3 loaves (24 servings)

Difficulty rating: 3

Ingredients:

Day 1:

1 cup starter

1/2 cup sugar

1/2 cup potato flakes (Pillsbury Hungry Jack, red box, flakes small at bottom writing)

2 2/3 cups warm water

Day 2:

1/2 cup Vegetable Oil

1/4 cup Sugar

2/3 cup Water, warmed

1 Egg, beaten

6 1/2 cups Bread flour

1 tablespoon Salt (optional)

Special tools/utensils needed:

Starter, plastic or glass mixing bowl, plastic or wooden spatula, clean hand towel, plastic or wooden 

spoon, 3 greased loaf pans

Directions:

1. Mix 1 cup starter, 1/2 cup sugar, 1/2 cup potato flakes, and 2 cups warm water.

2. Let stand 7-8 hours.

3. After 8 hours, stir well and return 1 cup of the mixture with 1/3 cup of sugar to the refrigerator (this is the starter for your next batch).

4. To the remaining dough, add the “day 2” ingredients.

5. Mix well; can knead a little with the spoon. Let rise until doubled in size, 5-6 hours.

6. Divide into 3 parts and place in 3 greased loaf pans.  Let rise again 3-4 hours.

7. Preheat oven to 350 degrees.

8. Bake for 30 minutes.

9. Remove from oven and run a stick of butter over the top. Cool for 10 minutes and remove from pans.