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Starter: Sister Schubert's Sourdough Starter

Source of Recipe

Sister Schubert's Secret Bread Recipes


List of Ingredients

STARTER:
2 packages active dry yeast
1 1/2 cups warm water (105-115¼F), divided
2/3 cup sugar
3 tablespoons instant potato flakes

ROLLS:
1 1/2 cups warm water (105-115¼F)
1 cup Sourdough Starter
1/2 cup shortening, melted and cooled to 105-115¼F
6 cups flour
1 teaspoon salt
1/2 cup butter, melted


Recipe

For starter: combine yeast and 1/2 cup warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Be sure you have tested temperature of water with thermometer or starter won't work properly. Combine yeast mixture, remaining 1 cup warm water, sugar and potato flakes in a large bowl, stirring until well blended. Cover loosely, and let stand in a warm place (85¼F), free from drafts, 8 hours. (Starter is ready to use at this point.) Refrigerate starter after 8 hours.

Feeding the Starter: feed sourdough starter every 3 days with 1 cup warm water (105-115¼F), 2/3 cup sugar and 3 tbl. instant potato flakes. After feeding starter, cover loosely, and let stand in a warm place (85¼F), free from drafts, for 8 hours. Refrigerate starter after 8 hours.

SOURDOUGH ROLLS:
Combine first 3 ingredients in a large bowl. Combine flour and salt in large bowl. Stir 5 cups of flour mixture into starter mixture. Using your hands, incorporate remaining 1 cup flour mixture. Cover loosely, and let rise in a warm place (85¼F), free from drafts, 8 hours. Grease four 8" round cakepans, and set aside.

Punch dough down; turn out onto well-floured surface and knead 10 times, then divide dough in half. Roll 1 portion of dough to 1/2" thickness; cut into 32 rounds using a floured 2" biscuit cutter. Pull each round into an oval, approximately 2 1/2 inches long. Dip 1 side of oval into melted butter. Fold oval in half with buttered side facing out.

For each pan, place the folds of 10 rolls against side of prepared pan, pressing center fronts of rolls together gently to seal. Place 5 rolls in inner circle, and 1 roll in center of pan, for total of 16 rolls per pan. Repeat entire procedure for remaining half of dough. Cover loosely, and let rise in a warm place, free from drafts, 6 hours or until doubled in bulk. Preheat oven to 375¼F. Bake rolls, uncovered, for 15-18 minutes or until lightly browned. Yield: 64 rolls.