MOTHER'S SOUR DOUGH BREAD (SALLYE)
Mother was famous for her sour dough bread, and anytime she made it, friends and family were lined up for their loaves. She had a magic touch when it came to baking.
It is a lengthy process, but well worth the effort.
SEE DIRECTIONS FOR STARTER MIX & BREAD MIX INGREDIENTS
1 c flour
1/3 c granulated sugar
1/2 c instant potato flakes
1-1/2 c distilled or non-chlorinated water*
Mix well in ceramic or glass bowl, cover with cheesecloth and let stand for 5 days at room temperature . Stir daily with wooden spoon until starter is sour and bubbly
NOTE: tO FACILITATE FERMENTATION YOU CAN ADD A 2-1/4 TSP PKG OF ACTIVE DRY YEAST (BUT MOTHER NEVER DID)
On the morning of the 5th day, place starter mix in large bowl and feed. Add:
1/4 c potato flakes
1/3 c sugar
1 c flour (bread or all purpose will work)
1-1/2 c distilled or non chlorinated water*
Mix well with wooden spoon and let stand overnight (at least 8 hours)
Return 1 cup of starter mix to covered glass or covered ceramic container and store in refrigerator for next time
In large bowl with remaining starter mix, add:
1-1/2 cup water*
1/3 cup sugar
1/2 cup oil
1 tablespoon salt
5-6 cups flour (bread or all purpose)
Mix well and knead 5-10 minutes until no longer sticky
Return to bowl and place in warm dry place for 3-4 hours until doubled in bulk
Punch out air bubbles
Shape into loaves or rolls (will make 3-4 loaves)
Place loaves in loaf pans or on baking sheet covered in parchment paper or rolls in muffin tins
Let rise for about 3 hours
Cook in preheated 350º F oven until crusty and brown (about 30=40 minutes)
Remove from oven and place on cooling rack
Let starter "rest" 2-3 days between using or feeding.
*If you use tap water, let it set for 24 hours to dissipate chlorine in it, which will retard or kill the bacteria which causes fermentation. That's why it's better to use distilled or spring water.