Sourdough Bread And Starter Recipe

Name: Sourdough Bread And Starter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: starter:; 1 quart milk; 2 packages dry yeast; 1 cup water; 2 cups suger; 3 cups flour; 1 medium white potato, peeled and chopped; bread:; 1 cup sourdough starter; 2 1/2 cups water; 5 cups flour; 3 tablespoons melted shortening; 2 tablespoons suger; 1 1/2 teaspoons of baking soda; 1 tablespoon salt

Servings: persons

starter:
1 quart milk
2 packages dry yeast
1 cup water
2 cups suger
3 cups flour
1 medium white potato, peeled and chopped
bread:
1 cup sourdough starter
2 1/2 cups water
5 cups flour
3 tablespoons melted shortening
2 tablespoons suger
1 1/2 teaspoons of baking soda
1 tablespoon salt

1
starter:
2
heat the milk to boiling. Dissolve the yeast in water. Pour the yeast-water mixture and milk into a 1-gallon crock (do not use a metal container). Stir in the suger and flour. Add the potato. Cover and let is stand at room temperature 24 hours before useing
3
bread:
4
Mix toghether the starter, water and flour. Let it stand 18 to 24 hours until dough as risen and is bubbly.
5
Add the shortening, suger, baking soda and salt to dough mixture. Mix well and turn out on to a floured board. Knead intil satiny, adding a little more flour,if dough is too sticky. Knead at least 10 minutes. Divid into 2 or 3 loaves. Place in greased loaf pans. Let rise in warm place intil nearly doubled in size, 2 to 5 hours. Brush loaf tops with a little water, oil or butterbake in a 400 oven for 40 to 45 minutes.
6
for sourdouch rolls, pull off golf ball-sized pieces and bake on a baking sheet. serves 18 to 20

904

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: starter:, 1 quart milk, 2 packages dry yeast, 1 cup water, and more.

Yes, Sourdough Bread And Starter falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sourdough Bread And Starter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions