Sourdough Bread Starter
| Makes 30 Cookies |
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This is a recipe that my mom made many years ago. I was not sure if it was as good as I remembered. After making it recently, I discovered that it is still a great recipe. |
Recipe from
Yield: 3 loaves
10 day Herman Starter
Ingredients:
- 4 cups milk
- 4 cups unbleached all purposed flour
- 2 cups sugar
- 2 packages dry yeast
Directions:
- Stir together 2 cups milk, 2 cups flour, 1 cup sugar and yeast in large nonmetallic container.
- Cover loosely and let stand overnight in warm place.
- Stir mixture the next day and refrigerate, loosely covered.
- Stir at least once a day for 4 days.
- On the 5th day, add 2 cups flour, 2 cups milk and 1 cup sugar.
- Let stand in warm place 1 day.
- Refrigerate and stir every day for another 5 days.
- On the 10th day, Herman may be used in recipes.
Use and Feed Starter
- Remove 1 cup of starter and add 1 cup milk, 1 cup flour and 1/2 cup sugar.
- Refrigerate, stirring daily and feeding again on the 5th day.
- On the 10th day repeat the process.
- If started is not used on the 10th day, feed it with 1 tsp sugar and repeat every 10 days until it is used.
Sourdough Bread
Ingredients:
- 1/4 cup sugar
- 1 TBSP salt
- 1 1/2 cup warm water
- 1/2 cup oil
- 1 cup starter
- 6 cups bread flour, unsifted
Directions:
- Mix ingredients in large bowl to make stiff dough.
- Put dough in large greased bowl.
- Rub oil on top of dough.
- Cover lightly with foil and let sit overnight. Do NOT refrigerate.
- Next morning, punch down dough, kneed 3-4 times and divide into 3 parts.
- Lightly knead 3-4 ties on a floured broad.
- Put in greased and floured load pans.
- Let rise all day or at least 4-5 hours, cover lightly with foil in a warm place.
- Bake on bottom rack of oven at 350° F for 30-40 minutes.
- Remove and brush with butter.
- Cool on rack.
- Keep bread in refrigerator or freeze.