Sourdough Bread Starter

Don't you just hate when you want to use the internet and it seems your high speed internet service acts more like a dial-up?! That's what we've been dealing with for several months now. I have several blogs I'd love to post, but my internet service just isn't cooperating. And ever since Black Friday, it's gotten even worse!! So I'm going to give this blog a try and see how far I get ...

Doesn't my bread in the photo above make you want to sink your teeth into it? It sure didn't last too long either. What didn't get eaten immediately was consumed toasted!

This was my first attempt at making a sourdough bread starter. I chose to use the recipe I found on Our Seven Dwarfs. I rather liked the idea of using instant mashed potato flakes since we just experienced a hamburger on a piece of toasted potato bread for a delectable taste!!

Day 1 of my sourdough starter was on Sunday, November 14th. I rounded up the few ingredients, measured them out, and placed them in the jar. Mixed them altogether and covered it with a towel.

On the morning of Day 5, which was the following Friday, I added:
3 T. instant potatoes
3/4 c. sugar
1 c. warm water
I mixed it up thoroughly and headed off to work.

On my return from work, I made my first two loaves of bread with the starter and waited for it to rise enough to bake.
1 c. sourdough starter
1-1/2 c. warm water
1/2 c. olive oil
4 T. butter, melted
6 c. all-purpose flour
1/2 c. sugar
1-1/2 t. sea salt

I layered these ingredients in my breadmaker pan with the liquid ingredients on the bottom, the flour covering the liquid ingredients, and the remaining dry ingredients on top.

I selected the dough cycle and as the dough kneaded, I added more flour until the dough pulled away from the sides of the breadpan.

When the dough was done kneading, I divided it in two and placed them in my two bread stone pans. I placed the pans in the oven and turned the warmer on in order for the bread to rise. I left them until around 9:30 and knew I needed to bake the bread soon or I wouldn't be able to get up on time for work.

The bread didn't seem high enough in the pans, but once I turned the oven up to 350 degrees, the dough continued to raise a little more. I left them in for 45 minutes before taking them out and putting them onto a cooling rack. I tried a sample and headed to bed.

I was nearly asleep when my daughter came into my bedroom and said, "Mom, this bread is amazing!!" Ahhh ... just what I needed to hear before drifting off to sleep. Good night.

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