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Sourdough Bread presented by Pickett's Harbor Bed & Breakfast
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Extend starter:
Every 3 to 5 days add the following to the starter:
3 Tablespoons of potato flakes (Hungary Jack)
1 cup very warm water
3/4 cup sugar
Let stand out in room temperature with the lid loose 6-12 hours
Mix with flour, etc.:
To make bread:
6 cups bread flour (Pillsbury "Brown Label")
1 1/2 cups very warm water
1 Tablespoon salt
1/2 cup sugar
1/3 cup vegetable oil
1 cup "starter mix" (well stirred) (Save remainder in the frig until
needed)
Mix all above with a spoon for 2-3 minutes (Do Not Knead)
Rising (twice):
Let rise 8 - 10 hours at room temperature (covered with a towel)
Spray three bread pans with Pam
Divide dough, place in pans, let rise about 8 - 12 hours (covered with a
towel)
Baking:
Bake in Preheated 350o oven for about 45 minutes.
Bread Schedule
Fresh Bread in the Morning:
Extend starter early monring (6-7 AM) or late the night before
Mix with flour about noon
Rise during the day
Put in pans in the evening (8 PM)
Rise in pans at night
Bake in the morning
Fresh Bread for Dinner:
Extend starter mid morning
Mix with flour late evening
Rise during the night
Put in pans in the morning
Rise in pans during the day
Bake in the afternoon
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Pickett's Harbor Bed & Breakfast
Cape Charles, Virginia
Enjoy acres of Chesapeake Bay's private beach on Virginia's Eastern Shore!
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Click here for pictures and information about the inn.
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More Pickett's Harbor Bed & Breakfast Recipes:
Skinny Asparagus Quiche
| Sweet Potato Biscuits
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More Recipes
Other Breads
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