Sunday, September 13, 2009

You can make sourdough bread and live to tell LOL

San Francisco’s sourdough bread has a tangy taste and chewy texture on the inside. The outside of the bread is crunchy and good when used for the creation of signature sandwiches. However, if you like sweet breads, this old southern recipe is what you need! I use it to make cinnamon raisin bread, cream cheese danishes and cinnamon apple loaves. It is also great to eat plain or with your favorite spread or jam. It is not complicated to make.  The only catch . . .  each step requires time for the components to "rest".  So with so much "rest", this sounds like a lazy recipe!!!!

1 pkg. dry yeast
3/4 c. sugar
3 tbsp. instant potato flakes
1 c. warm water

Let stand in warm place for 8 to 12 hours and refrigerate for 24 hours.
Take the sourdough starter out of the refrigerator and feed with:
3/4 c. sugar, 3 tbsp. instant potato flakes and 1 c. warm water

Mix these ingredients well and add to the starter. Let stand in warm place for 8 to 12 hours. Starter will be very bubbly. Take out 1 cup to make bread and refrigerate remaining starter for 3 to 5 days and feed again.  To keep the starter active, continue to feed every 3 to 5 day. The secret to a good starter is age.  Keep it alive and you will have awesome sourdough bread.   

To make bread, make stiff dough of the following:

1/3 cup of  sugar               
11/2 teaspoon salt
1/2 c. corn oil
1 c. starter
1 1/2 c. warm water
6 c.  bread flour

Place all the ingredients in the mixer using the dough hook. Mix until the ingredients form a dough and it separates from the walls of the bowl. Put dough in large oiled bowl. Cover lightly with a  dry towel and let stand for 12 to 14 hours in a warm place. Punch dough down and divide into three parts. Put each into greased loaf pans, brush with oil, cover lightly with a towel, and let rise 6 to 8 hours. Bake at 325 degrees for 30 to 45 minutes.  

 Plain Loaf

Sourdough Cream Cheese Danish 

Sourdough Cinnamon Raisin rolls  

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