Homemade Bread Starter and Bread Recipe
Source of Recipe
mom
List of Ingredients
For starter:
1 pkg. yeast
1/2 cup warm water (105 to 110 degrees)
1 cup warm water 105 to 110 degrees)
3/4 cup sugar
3 Tbsp. instant potatoes
To feed starter:
3/4 cup sugar
3 Tbsp. instant potatoes
1 cup warm water (105 to 110 degrees)
For bread:
1/3 cup sugar
1/2 cup neutral oil like canola, corn or vegetable oil
1 Tbsp. salt
1 cup starter
1-1/2 cups warm water (105 to 110 degrees)
6 cups bread flour
Recipe
Dissolve 1 pkg. yeast in 1/2 cup warm water (105 to 110 degrees).
Next stir in 1 cup warm water (105 to 110 degrees), 3/4 cup sugar and 3 Tbsp. instant potatoes.
Let that set out on the counter all day, covered with a towel. Place in the refrigerator and let set 3 to 5 days. Stir a few times over the 3 to 5 days.
On day 3 to 5, take it out of the refrigerator and feed it again.
To feed starter, mix together 3/4 cup sugar, 3 Tbsp. instant potatoes, and 1 cup warm water and add to starter. Let this mixture set out on counter all day, covered with towel. It will be bubbly. You will only need 2 cups of starter. Take out 1 cup of the starter and put in the refrigerator to use for your bread the next morning. Keep another 1 cup of starter in fridge, feed it every 3 to 5 days, stirring a few times throughout the 3 to 5 days. If you have more than 2 cups (which you probably will) you can discard the remaining starter so you will not have excess.
The day after you feed your starter, take the 1 cup of starter for your bread out of the refrigerator and let set on the counter to get closer to room temp, probably a couple hours.
In a large bowl mix together the 1/3 cup sugar, 1/2 cup oil, 1 Tbsp. salt, 1 cup starter, 1-1/2 cups warm water (105 to 110 degrees) and 6 cups bread flour. The batter will be stiff.
Alternatively, you can use your kitchen aid mixer. Start with the paddle attachment and mix together the sugar, oil, salt, starter and water. Next add 1 cup of flour at a time, switching to your dough hook after the 3rd cup of flour. Then mix in each additional cup of flour until mixed well.
Grease a large bowl, put the dough into the bowl and roll over so the greased side is up. Let this rise for a couple hours. I turned my oven on for just a few minutes and then turned it off and placed the dough in the oven to help rise.
After dough has risen for a few hours, divide into 3 parts, dough will be sticky so you may have to add a little flour to your hands. Place in 3 greased loaf pans. Let rise for several hours. Again, I turned my oven on for a few minutes and then back off then placed the pans in the oven to rise, it probably took about 2-1/2 to 3 hours that way, it will take longer sitting out on the counter. Once the bread has risen, bake in a preheated 350-degree oven for 30 to 40 minutes.
For reference, if I made my starter on Monday, I would feed it on Thursday or Friday and bake it the next day. Then the next time I feed that starter would be on Monday, as it gets weaker the longer it sits. Then I would bake on Tuesday, making a double batch, using both cups of the starter. Mix each batch separately as it would be hard to mix a double batch. You will need 6 loaf pans to be able to bake a double batch. If you do not want to make a double batch you could toss the 2nd cup of starter or try to feed it one more time.
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