Transcript Summary:
Ingredients:
- 3 packages dry yeast
- 1 cup warm water
Starter Feed:
- 3/4 cup sugar
- 1 cup water
- 3 tablespoons instant potato flakes
Bread Dough:
- 2 tablespoons sugar
- 1/2 cup oil
- 1 cup sourdough starter
- 1 teaspoon salt
- 1 1/2 cups warm water
- 6 cups flour
Steps:
1. Combine yeast and warm water in a container; refrigerate loosely covered for 3–5 days.
2. Feed starter with sugar, water, and potato flakes. Stir and let stand in refrigerator 8–12 hours.
3. Each week, use or discard 1 cup starter and re-feed the base ingredients weekly using only a plastic or wooden spoon.
4. To make bread: combine 2 tablespoons sugar, 1/2 cup oil, 1 cup starter, 1 teaspoon salt, and 1 1/2 cups warm water.
5. Add 6 cups flour; mix until combined.
6. Cover bowl with a clean towel and let stand all day or overnight in a warm place.
7. Punch dough down and knead 8–10 times.
8. Divide dough into 3 parts, knead each 8–10 more times, and place into greased pans.
9. Cover and let rise 6–10 hours until doubled.
10. Bake at 325°F for 30–40 minutes.
Notes:
- Plastic or wooden spoon required for stirring starter
- Alternative flour split for wheat bread: Use 3 1/2 cups white flour and 2 1/2 cups wheat flour