Sourdough Starter and Salisaw Sour Dough Bread
2 pkgdry yeast (or 2 cakes yeast)
2 cwarm water (not hot- over 120degrees will kill yeast)
SALLISAW SOUR DOUGH BREAD
1 pkgactive dry yeast
1 cwarm water
1 1/2 csour dough starter at room temperature
4 cregular all-purpose flour
How to Make Sourdough Starter and Salisaw Sour Dough Bread
- 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.
- 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.