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sourdough starter and salisaw sour dough bread

Recipe by
Sharon Whitley
Houston, TX

Once you have this starter, you can keep it as much as 10 years as did our ancestors. The longer you keep it, the better it is. Starter is unimpressive looking, but this makes some great bread. Always keep half of the starter. My husband had never made bread, and started making his own with this starter.

yield serving(s)
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For sourdough starter and salisaw sour dough bread

  • 2 pkg
    dry yeast (or 2 cakes yeast)
  • 2 c
    warm water (not hot- over 120degrees will kill yeast)
  • 2 c
  • 1 pkg
    active dry yeast
  • 1 c
    warm water
  • 2 Tbsp
  • 2 Tbsp
  • 1 1/2 c
    sour dough starter at room temperature
  • 4 c
    regular all-purpose flour

How To Make sourdough starter and salisaw sour dough bread

  • 1
    Dissolve yeast in warm water. Add flour. This will produce a syrupy batter. Cover loosely and place in warm spot overnight. Never add anything else to this except 2 cups of warm water and 2 cups of flour THE NIGHT BEFORE YOU ARE READY TO USE. This will insure a continual supply. Keep starter in the refrigerator at all times. Take it out only to use it or feed it with water and flour. After feeding, return to the refrigerator.
  • 2
    SALISAW SOUR DOUGH BREAD Put 1 cup warm water in warm bowl and sprinkle with yeast. Stir in next 3 ingredients. Add flour and mix. Cover bowl and let rise 1 hour and knead 10 minutes. Make into 2 loaves. Let rise 40 minutes. Bake at 400 for 30-35 minutes.

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