| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | c | Active sourdough starter, bring to room temp |
| 1 1/2 | c | Warm water |
| 2 | c | Bread flour |
| 1 | c | Mashed potatoes, plain & warm |
| 3/4 | c | Warm water |
| 2 | ts | Salt |
| 1/2 | c | Oil or melted butter or margarine |
| 1/3 | c | Sugar |
| 6 1/2 | c | Bread flour (up to 8-1/2) |
INSTRUCTIONS
Combine the first four ingredients in a large non metalic bowl and blend well. Cover and let rise until light and bubbly, overnight in a cool kitchen or several hours in a warm kitchen. This is a must do step! Stir down this " sponge" ( light bubbly batter ) and add the 3/4 cup warm water, salt, oil, sugar and half the flour ( start with 3+ cups ) and mix well. Gradually stir in enough remaining flour until you create a soft pliable, non sticky dough, kneading to this consistency and only adding more flour as needed to prevent stickiness. Dough should be soft and smooth yet pliable. Then place dough in an oiled bowl, turn to coat, cover and let rise double in a warm place ( about 2 hours ). Punch down dough with floured hands and cut dough in half. Let rest 10 minutes on the counter. Shape into loaves and place into 2 greased 9 x 5x 3 inch loaf pans. Cover and let rise to top of bread pans or light. Bake in a preheated 375 degree oven for about 45 mins or until golden and done. remove from pan to finish cooling on racks. Yield 2 loaves. NOTE: notice, there is no yeast in the recipe. The active sourdough starter is all that you need. Also the " sponge" method is used. That is, starter is added to ( or yeast mixture in a non sourdough recipe ) part of the flour mixture and thus is fully activated. So when the remaining flour and ingredients are added, the dough has a head start so to speak, and the dough can rise sucessfully and light. P.S. some people add yeast to their sourdough recipes to insure lightness and rising. This is all a matter of perspective on sourdough recipes and techniques. My philosophy has always been very open minded on bread making. Bake stuff the way you like it! :) Posted to Digest bread-bakers.v096.n059 Date: Fri, 22 Nov 1996 06:33:43 -0500 (EST) From: LIR119@delphi.com
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