Sourdough Bread – Relief Society Bulletin
1 pkg. active dry yeast 1 ½ c. warm water (110˚)
5 ½ to 6 c. all-purpose flour 2 tsp. sugar
1 c. sourdough starter at room temp. –
recipe to follow
2 tsp. salt ½ tsp. soda
In large mixer bowl soften yeast in warm water. Blend in 2½ c. of the flour, the sour dough starter, salt and sugar. Combine 2½ c. of the flour and the baking soda; stir into flour-yeast mixture. Add enough remaining flour to make a stiff dough. Turn out onto a lightly floured surface and knead till smooth and elastic. (5-7 min.). Shape into a ball. Place in greased bowl; turn once. Cover and let rise in warm place till double (about 1½ hrs.). Bake at 400˚ for 35 to 40 min. Remove from baking sheets; cool. If desired, brush with butter. Makes 2 loaves.
Sourdough Starter
Soften 1 pkg. active dry yeast in ½ c. warm water (110˚). Stir in 2 c. warm water,
2 c. all-purpose flour and 1 T. sugar. Beat till smooth. Cover with cheesecloth; let stand at room temp. 5 to 10 days stirring 2 to 3 times a day. (Time required to ferment depends on room temperature; if room is warm, let stand a shorter time than if room is cool.) Cover and refrigerate till ready to use.
To keep Starter going: After using some Starter, add ¾ c. water, ¾ c. all-purpose flour, and 1 tsp. sugar to remainder. Let stand at room temperature till bubbly, at least 1 day. Cover and refrigerate for later use. If not used within 10 days, add 1 tsp. sugar. Repeat adding sugar every 10 days.