Moms Sourdough Bread - water

Method

• To make the starter for the sourdough - stir together in a jar or container 1 cup water, 3 T potato flakes and 1/2 cup sugar.
• Let sit on counter for 8 hours.
• Store in refrigerator until ready to use.
• Let sit at least 2-3 days in fridge before making bread initially.
• You will need to do this twice so you will have enough starter to make your first batch of bread.
• I like to have extra to give away as well.
• To feed it just repeat the same proportions and let sit on the counter each time.
• It needs to be somewhat active before using it in your bread recipe.
• I feed my starter every week or two to keep it active.
• When ready to prepare bread measure out 1 1/2 cups starter into a large mixing bowl.
• Add the remaining ingredients in order listed stirring and mixing well.
• You will have to knead in the last 1 to 2 cups of flour as it will be too difficult to stir in all the flour by hand.
• Cover bowl with plastic wrap and let sit on counter for 8 hours to rise.
• This is a slow rising dough - especially in cooler weather.
• Divide dough into halves and place each half into 1 greased 8 1/2" x 4 1/2" loaf pans.
• You may need to add a little more flour to the dough halves when working with them as they may be sticky.
• I use a scale to portion my dough out so it is even.
• But you don't have to do this.
• Cover pans with sprayed plastic wrap and let sit on counter and to rise another 7 to 8 hours.
• Carefully remove the plastic wrap - if it is sprayed well the wrap should not stick to your dough.
• Preheat oven to 350 degrees and bake in oven for 30 minutes or until instant read thermometer reaches 190 degrees.
• Put pans on wire rack and let cool 5 minutes and then turn out of pans.
• Slice and enjoy!
• I typically stir up my bread dough first thing in the morning so it will have the day to rise.
• Punch it down and divide it into loaves late in the evening and let it sit and rise over night and bake first thing in the morning - this way we will have fresh sourdough bread for breakfast the next morning.
• Most of the time needed to prepare this bread is just rising time so it is inactive.
• It is very much worth the wait!