Sourdough bread

For 20 + years I baked sourdough over and over.  I baked sourdough bread for our church’s communion for 15 of those years and now I can’t make the bread.  Duh!!! We hosted eight quilt shows here at the farm on behalf of the Geraldine Public Library and one year I sold 27 loaves of sourdough.  That will be subject of another blog.  Stay tuned.

Back to the subject at hand,  I’ve gotten fresh starter from more than one person and for some unknown reason the bread does not rise — or something else happens to it.  I’m distraught, but am determined to make the delicious bread again.  I enjoyed making it and sharing with friends and neighbors.  I shall overcome!!!!!!!!  I’m  not showing the different stages — as I’ve told you before I do not have the pretty baking dishes like other bloggers have who write about cooking.  My pans have been used for years and you can imagine what they look like by now.  No way would I make a picture of them.  A warm place for the bread to rise is one of my problems.  I no longer have a counter-top hot water heater.  That’s a wonderful place to keep the dough warm.  To leave the light on in the oven is too much — I’ve tried leaving the light on and the door open — no luck.  We have Eden Pure electric heaters and I’ve put the dough on top of one of them, but it gets too warm.  I keep trying to find the right place — it’s the pits to have to keep moving it time after time, but that’s what I’m doing presently.  I know a lady who makes the bread every day and gives it away — she says this is her ministry and her bread looks the same every time.  It rises sky high and begins to fall over the side of the baking pan.  I contend she puts some yeast in hers — I’ve never seen plain sourdough bread rise like that.  I’ve done some research and seen pictures and I’ve never found any to rise that high without being doctored.

I’ve tried to make new starter and had no luck with that either.  Maybe you know somebody who makes sourdough bread and can get starter from them.  I’m still struggling with mine, but with minimum luck.

Sourdough starter is to be kept in the refrigerator until ready to feed.  It can be fed morning or night.

The starter must be regulated every 3 to 5 days as follows:  Remove from fridge and add 3/4 cup sugar, 3 rounded tablespoons instant potatoes and one cup warm water and stir.

(I use a measuring cup to mix the above before adding to main jar. Keep starter in glass container)

TO MAKE THE BREAD:

In a large mixing bowl put ¼ cup sugar, ½ cup corn oil, 1 tablespoon salt, 1 ½ cups very warm water, then add 1 cup of starter and mix.  To this add about 5 ¾ cups bread flour and mix well.  Sprinkle board with flour and knead well.  Divide dough into three lumps, pour a little oil in a large bowl, roll each segment in oil, then let it all stay in the same bowl to rise 12 hours.  Put in warm place, covered.

After twelve hours, punch dough down again, kneading each part before putting into 3 greased loaf pans, let rise again about 12 hours in a warm place.

Bake in a 350 degree oven for 30 minutes or until done.

SOURDOUGH COFFEE CAKE  (very good)

1 1/2 cup starter        1/2 tsp soda
1 1/2 cup plain flour  1 tsp baking powder
1/2 tsp salt                     2 eggs
1 cup sugar                     1 cup chopped nuts
2/3 cup oil                      1 cup raisins
1 tsp cinnamon

Mix above for two minutes, pour into greased 13”x9” pan.  TOP WITH:  1 tsp cinnamon, 1 cup brown sugar, 1 cup flour and ½ cup soft oleo.  Mix until like coarse meal, and drop over batter in pan as evenly as possible.

Bake at 350 degrees for 40 – 45 minutes.