| traditional Amish Potato Sourdough Bread Starter 1 Package Dry Yeast
1/2 Cup Granulated Sugar
2 Cups Warm Water
2 Tablespoons Salt
1/2 Cup Instant Potato Flakes dissolve Yeast In 1/2 Cup Warm Water. Add Remaining Ingredients And Shake Or Stir Well. Place In Mason Jar Or Clean Old Coffee Jar Covered With A Foil Lid. Keep Out On Counter At Room Temperature For 24 Hours, Then Place In The Refrigerator For 3 To 5 Days. feed The Starter Every 3 To 5 Days Without Fail! feed
3/4 Cup Granulated Sugar
1 Cup Warm Water
1 Teaspoon Instant Potato Flakes after Feeding, Let Stand Out On Counter 8-10 Hours To Ferment. Take Out 1 Cup Starter Beforefeeding Each Next Time, Leaving Two Cups Of Starter In The Jar At All Times. bread
1 Cup Starter
1 1/2 Cups Lukewarm Water
1 Teaspoon Salt
1/4 Cup Granulated Sugar
6 Cups Flour
1/2 Cup Vegetable Oil mix Bread Ingredients Together Adding 1 Cup Of Flour At A Time Until Mixed. Knead Until It Has An Elastic Consistency. place 2 Tablespoons Oil In Bottom/sides Of Large Bowl, Turning Dough Over To Coat All Sides, Then Cover With Lid Or Dish Towel. Let Rise For 8-10 Hours Or Overnight. punch Down Dough, Then Divide Into 3 Greased Loaf Baking Pans And Set On Counter To Rise In Warm Place 4-6 Hours (or Overnight) Then Bake 350 Degrees F For 25-35 Minutes. makes A Slightly Sweet/sour Tasting Bread Which Is Wonderful With Sweet Cream And Jelly. |
