Sourdough Bread

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This sweet sourdough bread is a family favorite. It has a mild flavor and a super soft texture. Everyone loves it.

Over 20 years ago, my pastor’s wife gave me a small container of her sourdough starter. She gave me a simple page of instructions to go with it. This bread is pretty simple to make and the starter is easy to maintain. It has a potato-based starter. It’s mildly sour, but not very. It’s a wonderful sandwich bread.

This always took me roughly two full days to make, start to finish. I’d get the starter out in the morning and feed it, and let that rise/bubble all day.

That evening, I’d mix the starter into dough, and let it sit on the counter overnight.

In the morning, I’d shape into loaves and let it rise again. It would generally be ready to bake by about that evening, depending on how quickly it rose and how warm it was in the house.

Here is the recipe the way it was typed for me. I’ve included a printable recipe at the bottom of the post as well.

Sourdough Bread

To Make Starter:
3/4 cup sugar
3 Tbs. instant potato flakes
1 cup warm water
1 envelope (or 1 Tbs.) yeast

Mix all ingredients and let stand 8-10 hours or until mixture is frothy on top.  You will want to feed it several times before trying to bake bread with it the first time.  Brand new starter isn’t strong enough to bake bread with.  In between feedings, the starter should be stored in the refrigerator.

Feed Starter:
3/4 cup sugar
3 Tbs. instant potato flakes
1 cup warm water

After feeding starter, let stand out of fridge, all day (8-10 hrs.). Will be very bubbly. Take one cup for bread and return rest to fridge. You should feed every 3 to 5 days. Always take one cup out after it is fed and sits all day.

Make Bread:
Make stiff batter of:
1 cup starter
1 Tbs. Salt
1/3 cup sugar
1 1/2 cups warm water
1/2 cup corn oil
6 cups Pillsbury bread flour

Mix all of the above together. Grease a large bowl, put dough in and turn over to grease the top. Loosely cover and let rise overnight or all day.

After rising, punch down and divide into 3 parts. *

Knead each part 8 to 10 times. Put into 3 greased loaf pans. Let stand 4 to 6 hrs or until risen. All day is fine.

Bake at 350 degrees for 30 mins. Remove from oven and brush with melted butter.

* May add cinnamon or whatever when kneading the 3 parts before putting into pans.

Print

Sourdough Bread

  • Author: Melody
  • Yield: 3 loaves
  • Category: Bread

Ingredients

Make Starter:
3/4 cup sugar
3 Tbs. instant potato flakes
1 cup warm water
1 envelope (or 1 Tbs.) yeast

Feed Starter:
3/4 cup sugar
3 Tbs. instant potato flakes
1 cup warm water

Make Bread:
Make stiff batter of:
1 cup starter
1 Tbs. Salt
1/3 cup sugar
1 1/2 cups warm water
1/2 cup corn oil
6 cups Pillsbury bread flour

Instructions

To make starter:
1. Mix all starter ingredients and let stand 8-10 hours or until mixture is frothy on top.
2. You will want to feed it several times before trying to bake bread with it the first time.  Brand new starter isn’t strong enough to bake bread with.  
3. In between feedings, the starter should be stored in the refrigerator.

To feed starter:
1. Add 3/4 cup sugar, 3 Tbs instant potato flakes, and 1 cup water to starter and mix well.
2. After feeding starter, let stand out of fridge, all day (8-10 hrs.). Will be very bubbly.
3. Take one cup for bread and return rest to fridge.
4. You should feed every 3 to 5 days.
5. Always take one cup out after it is fed and sits all day.

To make bread:
1. Mix all the bread ingredients together.
2. Grease a large bowl, put dough in and turn over to grease the top.
3. Loosely cover and let rise overnight or all day.
4. After rising, punch down and divide into 3 parts. *
5. Knead each part 8 to 10 times. Put into 3 greased loaf pans.
6. Let stand 4 to 6 hrs or until risen. All day is fine.
7. Bake at 350 degrees for 30 mins.
8. Remove from oven and brush with melted butter.

Notes

* May add cinnamon or whatever when kneading the 3 parts before putting into pans.

Keywords: sourdough, potato, bread, loaves

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8 thoughts on “Sourdough Bread”

  1. Pingback: With the Fruit of Her Hands » Sourdough adventures

  2. Pingback: The Genial Hearth » A collection of links so I can find them

  3. I used to make a bread just like this about 12 years ago, but my starter died and I didn’t know how to make a new one. I am so thankful that you posted this! I used to roll mine out and put butter, cinnamon and sugar on it than roll it up and put it into the pan to rise. It was really good like that, and yes, it will all be eaten in one sitting if you cut it when it’s warm;-)

    In Him,
    Lora

  4. We LOVE LOVE bread and I’ve tried a couple of sourdoughs before and they weren’t all that fantabulous. I will definitely try this and let you know! I’ll be starting it tonite before bed. Would you happen to have a “less sweet” Amish Friendship Bread recipe by chance? The 2 I have are way to sweet for our liking. Blech! I remember when I was YOUNG trying one that was about perfect. Unforunately, I don’t have that recipe anymore. 🙁

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