Plain and Simple Sourdough Bread
Submitted by: Jennifer


Overall Rating:
Rated by 2 Users Prep Time: approx. 5 Minutes
Cook Time: approx. 3 Hours

" Simple sourduogh bread for the bread machine. "

Ingredients
3/4 cup warm water (110 degrees F/45 degrees C)
1 cup sourdough starter
1 1/2 teaspoons salt
2 2/3 cups bread flour
1 1/2 teaspoons active dry yeast


Directions
1 Add all ingredients in order suggested by your manufacturer.
2 Select white bread setting and push start.

Makes 1 -1/2 pound loaf
Scale to make servings

Important information about Scaling

Nutrition at a glance
Servings Per Recipe: 12 amount per serving
Calories 141
Protein 5g
Total Fat 1g
Sodium 297mg
Cholesterol 0mg
Carbohydrates 28g
Fiber 1g

        Posted by: LizzyB-IndianaSmallTownGi   on Thu, Sep 14, 00 at 22:42

Okay here it is *blush* it's been a tiring day. It's really good. I love sourdough!

" This is white bread with a delicious taste twist. Note: Use only real sour cream for this recipe! But if you don't have barley flour on hand you may substitute bread flour. "

Ingredients
3/4 cup water
3/4 cup sour cream, room temperature
1 tablespoon vegetable oil
1 1/8 teaspoons salt
2 1/2 cups bread flour
1/2 cup barley flour
2 tablespoons dry potato flakes
2 tablespoons white sugar
1 1/2 teaspoons active dry yeast


Directions
1 Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select White Bread setting, and Start.

Perhaps food.com has a recipe or a link. Try a search on google or yahoo. Sorry! I can't seem to put my hands on one...

Wait! Here's something from The Joy of Cooking:
(Starter first, then the recipe)
___________________________

I. for kitchens lacking yeast spores in the air (how do you know?) Combine in a wide mouth jar or crockery:
1 pkg. active dry yeast
2 c. lukewarm water (85 degrees)
2 c. all-purpose flour.

Stir w/wooden spoon (never use metal). Let stand for 4-7 days (oops) until it bubbles and emits a good sour odor. During this period, stir down once a day; if crust develops, stir that down also. Use at once or refrigerate until ready to do so.

To replenish, discard all but one c. of the starter, because any excess, unless reactivated may become rancid. Add the cupful to:
1 c. all purpose flour
1 c. lukewarm water

Let stand overnight until fermented and bubbling, then use or refrigerate.

II. For kitchens laden with yeast spores from previous bread-making, follow the directions in I., omitting the yeast and using:
1 c. lukewarm milk
1 c. all purpose flour
1/2 c. sugar

To replenish, add these 3 ingredients in these amounts to one cup starter.
_____________________________________

RECIPE:
Combine thoroughly and let stand uncovered to ferment overnight in a warm place:
1-1/2 cups 85 degree water
1 cup starter
4 c. all purpose flour
2 tsp honey, sugar or molasses
2 tsp. salt
Next morning, after the sponge has risen and fallen, stir down any crust which may have formed. Add:
1 c. all purpose flour
(2 tbsp. soft butter or shortening)
(1 to 2 beaten eggs)
When thoroughly mixed, turn onto a board covered with 1 c. flour. Knead in enough of this flour to make the dough smooth and elastic. Shape the dough into two loaves, put into bread pans, brush lightly with butter, and let rise uncovered until almost doubled in bulk. Bake in a preheated 400 degree oven 45-50 minutes.
__________________________

YIKES! I'd say get on the web and find out where you can get some sourdough bread Fed-Ex'd to you!!! (Or maybe she won't remember she asked for it and will enjoy something a little easier to get!)

Continued blessings to you!

UN/T.....I don't know if there is a differnce with yeast and "bread dough yeast", But there is a difference in Bread machine Yeast. You need to use a smaller amount of that. BUT you can use reg. yeast in the bread machine as well.

       Posted by: Lisa-GA  on Fri, Sep 15, 00 at 10:46

One more from DD's school cookbook.
Three Grain Sourdough Bread

Starter:
1/2 c. potato flakes
2 c. warm water
1/2 c. sugar
1 pkg. yeast

Feeder:
3/4 c. sugar
3 T. potato flakes
1 c. water

Bread:
1 c. strarter
1 1/2 c. warm water
1/2 c. oil
1 tsp salt
1/3 c. sugar
1 1/2 c. bread flour
3 1/2 c. whole wheat flour
1/2 c. oatmeal
1/2 c. corn meal

Starter:Mix 1 cup water with yeast;set aside. Mix 1 cup water, potato flakes, and sugar together. Put both mixtures together and let stand 24 hours at room temperature. Refrigerate 5-7 days. Leave lid loose to "breathe". Feed starter:Mix sugar, potato flakes, and water together well and add to starter. Set out of refrigerator about 10 hours. Take out 1 cup of starter to use in the following recipe and return the rest to the refrigerator.
Bread:
In a large bowl, mix salt, sugar, bread flour, whole-wheat flour, oatmeal, and corn meal. Add 1 cup of starter, warm water, and oil. Make a stiff dough. Knead bread until rubbery. Put dough into greased pan and cover. Let stand about 8 hours. In cooler weather put in oven with light on. Take out and knead 10-12 times. You may need to ude additional bread flour. Put in greased loaf pans. Let rise until doubled. Bake at 350¨ for 30-40 minutes.