Sourdough Bread Recipe
Servings: 2
Ingredients
Directions
- To Make Starter: Dissolve yeast in hot water. Add in sugar and potato flakes. Keep at room temperature all day. Chill. After 3 days, feed starter. Stand at room temperature all day, then ready to make into dough.
- To Make Bread: Take 1 c. starter which has been fed in the morning and add in other ingredients. When adding bread flour, use 1 c. at a time. (You may need to fold in the last 2 c. by using your hands and kneading in the bowl.) Turn into large oiled bowl. Place in oven with light on (for warmth). In the morning, punch down and put into 3 greased loaf pans sprayed with Pam. Put back in oven and let rise till which evening. Bake on bottom shelf at 325 degrees for 30 min. Remove from pans immediately and lightly butter tops of loaves.
- Note: Bread should double in size with each rising. If you don't make bread after feeding starter, throw away 1 c. of starter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 2 servings | |
| Calories 309 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 116mg | 3% |
| Total Carbs 78.16g | 21% |
| Dietary Fiber 1.0g | 3% |
| Sugars 75.01g | 50% |
| Protein 1.55g | 2% |
