This is my mother's sourdough recipe and I feel almost guilty even giving it away it is so wonderful. I do always use the mix of whole wheat and white bread. It really comes out too heavy if you use 100% whole wheat.
Starter:
Mix together:
3/4 cup sugar
1 cup flour
3 Tablespoons instant mashed potatoes
1 cup warm water
Set out 8-10 hours, then refrigerate. If you don't use every 3 - 4 days, discard 1 cup starter and re-feed. Feed starter every 3 to 4 days
Bread:
6 cups flour (plain, self rising, or 4 cup whole wheat plus 2 cup white flour)
1/2 cup sugar
1 teaspoon salt
1/2 cup oil
1 cup starter
1 and 1/2 cup warm water
Mix and knead 8 to 10 times. Cover with waxed paper and let raise 8 to 10 hours, punch down and put in three loaf pans.
Second Rising: 8 to 10 hours
Bake at 325 degrees 45 to 60 minutes.
Since this recipe has no added yeast, every loaf, every time may turn out different.
On the raising time: let it set long enough to raise but keep and eye on it, if it raises to long, it will fall when you bake it.
Good Luck!
Bon Appetit!
Starter:
Mix together:
3/4 cup sugar
1 cup flour
3 Tablespoons instant mashed potatoes
1 cup warm water
Set out 8-10 hours, then refrigerate. If you don't use every 3 - 4 days, discard 1 cup starter and re-feed. Feed starter every 3 to 4 days
Bread:
6 cups flour (plain, self rising, or 4 cup whole wheat plus 2 cup white flour)
1/2 cup sugar
1 teaspoon salt
1/2 cup oil
1 cup starter
1 and 1/2 cup warm water
Mix and knead 8 to 10 times. Cover with waxed paper and let raise 8 to 10 hours, punch down and put in three loaf pans.
Second Rising: 8 to 10 hours
Bake at 325 degrees 45 to 60 minutes.
Since this recipe has no added yeast, every loaf, every time may turn out different.
On the raising time: let it set long enough to raise but keep and eye on it, if it raises to long, it will fall when you bake it.
Good Luck!
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