With plenty of time on hand, some stay-at-homers are turning to an ancient art—-making sourdough bread. What is now a pandemic pastime was once a daily chore for pioneer women. Just as in the old days, the water/flour concoction requires time and a bit of TLC. But, hey, we’ve got plenty of both these days.
A Lockdown Loaf
My neighbor, Martha, brought me a loaf of sourdough bread this week and we enjoyed an “extended visit.” (These days that means a visit of more than six feet). She’d used an old recipe of her mother’s.
As I placed the loaf on my cutting board, I noticed it was extremely light and had a nice rise and color. My serrated knife slipped gently through the golden crust, revealing a perfect texture.
So far the bread had passed every test with flying colors, but what about the taste? I lightly toasted a slice before adding some of the homemade apple butter, that came with my edible gift. Bingo! The perfect pairing; it was splendid!
I later learned that my tasty gift was a Potato Sourdough Bread, one made from a starter, that included potato flakes.
Potato Sourdough Bread
- 1 envelope active dry yeast (not rapid rise)
- 3 Tbs. instant potato flakes
- 3/4 cup granulated sugar
- 1 cup warm water (110 to115 degrees)
To Feed Starter:
- 1/2 cup granulated sugar
- 3 Tbs. instant potato flakes
- 1 cup warm water (110 to 115 degrees)
To begin Starter, combine yeast, potato flakes and sugar and water in a large, covered plastic bowl or jar. Mix well and let stand at room temperature for 8-12 hours. Refrigerate for 3 to 5 days.
Remove 1 cup starter to use for bread. Cover remaining Starter and return to refrigerator for 3 to 5 days. Repeat feeding process.
To keep the Starter alive, you must remove 1 cup and feed the remainder every 3-5 days. Set out at room temperature before using for bread.
Note: Use only wooden spoon, plastic cups and other crockery or glass bowl—no metal. Keep starter in fridge 3-7 days between feedings. As long as you keep 1 cup of starter, you can give away or pour out any excess starter.
Morning: Remove Starter from fridge and feed with 3/4 cup sugar, 1 cup water and 3 Tbs. instant potato flakes. Mix well and let stand at room temperature all day (8 to 12 hours).
Take out one cup to make bread and return what is left to fridge.
Evening: Make bread.
- 1 cup starter
- 1/3 cup sugar
- 1/2 cup oil
- 1 tsp salt
- 1 1/2 cups warm water
- 6 cups bread flour
Mix with wooden spoon and turn into large, greased bowl. Turn so oily side is up. Cover tightly and let stand at room temperature 8-12 hours or overnight.
Next Morning: Punch down. Divide into two parts. Knead on lightly floured surface about 8 tmes. Put in pans sprayed with Pam. Cover with towel or plastic wrap. Let rise 3-5 hours.
Bake at 350 degrees for 3-40 minutes. Remove from pans as soon as it is done and cool on rack. Brush tops with melted butter.
Also will make 30 dinner rolls. Just form into balls and bake in muffin tins. Make cinnamon rolls, monkey bread, pizza crust or anything needing yeast dough.