Sour Dough Bread Recipe
Feeding the Sour Dough Start
Once a week add:
1 cup of water (236ml)
½ cup of sugar
2 Tbl spoons of instant mashed potatoes
Put one cup of the start back into the container and use the rest to make bread. If you need more start, double the amount of everything added. Then reserve the 1-cup in the original container. Let the mixture stand at room temperature for two hours before making bread.
For Bread or Rolls
6 cups of flour
½ cup of sugar
1 tsp of salt
2 Tbl spoons of oil
1 cup of Sour Dough Starter
1 cup of water or other liquid such as whey.
Sift together the dry ingredients into a large mixing bowl. Reserve 1 cup of flour to adjust the dough for moisture.
Add the oil, starter, and water and mix well. Adjust the dough with the extra flour until the dough is releasing from the sides of the bowl. Knead thoroughly. Put a little oil in the bowl and roll the dough in the bowl to cover with thin film of oil to prevent drying. Cover the bowl with plastic wrap or a lid. Let this dough rise 6-8 hrs. Over night is a good rule. The second rise should only take about 4-5 hrs.
I cut the dough into pieces that roll into about 2 inch balls and place them on a cookie sheet for baking. You can put into bread pans or braid it on a sheet. It is very flexible dough and can be used any way you would use bread dough. It is a slow rise but very good to rise without large bubbles. If you let it rise a third time it will be less sweet