Nota:
COMMUNITY SOURDOUGH BREAD (recipe 100 years old, but updated to use instant potato flakes instead of leftover mashed potatoes)
MAKE THE STARTER
3/4 cup sugar
3 Tbs instant potato flakes
1 cup lukewarm water
Mix all ingredients and place in a large glas tumbler or canning jar. Cover with plastic wrap, secure with a ruber band and punch several holes in the plastic. Leave in a warm place for 5-6 days, stirring once a day. Then, refrigerate 3 to 5 days.
FEED THE STARTER
2 Tbs sugar
3 Tbs instant potato flakes
1 cup lukewarm water
To keep the starter going, feed it with the above mixture every 3-5 days, first leaving it in a warm place for 8-10 hours, then storing the remainder in the refrigerator in a covered jar.
MAKE THE BREAD
1 cup starter
1 Tbs sugar
1 Tbs salt
1/4 cup corn oil or vegetable oil
1 1/2 cups lukewarm water
6 cups unsifted bread flour (not all purpose--BREAD)
Mix together all ingredients in a large bowl, adding flour 1 cup at a time. (Add any additional flavorings or ingredients, listed at the end of this recipe, after 2 cups of flour have been incorporated.) Batter will be stiff and somewhat sticky. Place dough in another slightly oiled bowl, turning to coat with oil. Cover with plastic and let stand at room temperature for 8 hours.
Punch dough down and knead about 10 times on a floured surface. Divide into thirds and knead each section until smooth. Place in greased loaf pans and brush with melted butter. Let rise several hours (dough rises slowly). Cover loosely with foil.
Bake on the bottom rack of a preheated 325 degree oven for 30 to 45 minutes, until golden brown. Remove from oven, brush top of loaf with butter, remove from pan and cool on a wire rack.
For variety, add any of these ingredients to the dough when first mixing it:
1. Sauteed garlic and equal parts basil and oregano.
2. Sauteed onions and fresh or dried dill.
3. Crumbled sage and coarsely cracked black pepper.
4. Grated lemon zest and a pinch of powdered saffron.
This recipe sounds very time consuming and complicated, but once you have the starter and a routine for baking, it is easy. You may have notice there is no yeast in this recipe. That is why there there is so much time allowed for rising and feeding the starter.
If you are still interested after seeing the recipe, let me know and I'll give you a few tips on how to manage the time.
Good luck
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Topic: Need a recipe can you help? (Read 866 times)
