1 c Starter,
1/4 c Sugar,
1/2 c Safflower oil,
1 1/2 ts Salt,
1 1/2 c Warm water,
6 c Bread flour (or 2 cups bread
Flour and 4 cups
All-purpose)
Place the cup of starter in a bowl and add the sugar, oil, salt, warm
water, and flour one cup at a time, stirring after each cup of flour.
(If desired, 2 cups of the flour may be whole wheat.) Mix dough well
with a heavy duty mixer, food processor, or by hand. Turn the dough
out onto a floured board and knead well. Place in a large oiled
bowl, oil the top of the dough, cover with plastic wrap and allow to
rise overnight.
The next morning, punch the dough down. Knead on a floured board
about a minute. Divide into 3 pieces and shape into loaes. Place
into greased 8×4 inch greased loaf pans. Cover with a towel and
allow to rise 6 to 8 hours on the counter. Bake the loaves in a 325F
oven for 25 to 30 minutes. Remove the loaves from the pans.
Note – if the weather is very cold or rainy, add a packet of dry
yeast to the dough to ensure that it will rise. (Connie Jobe)
Potato Starter Sourdough Bread:
Yields
1 servings
