Kids and Grand Kids will be coming for Thanksgiving and Christmas, so decided I needed to get a jump on the bread.  Started a four batch making, will charge again in about two or three days, and should have hot bread in five or six.

Oh Yum!

Quote from: Shooterman on October 19, 2010, 03:25:31 PM
Kids and Grand Kids will be coming for Thanksgiving and Christmas, so decided I needed to get a jump on the bread.  Started a four batch making, will charge again in about two or three days, and should have hot bread in five or six.

Oh Yum!

Well now we do have a recipes place ya know. lololol Pass it on young man.
The good wife just loves Sour Dough Bread. 

Somehow Shooterman and sour, seem to go together. ;) ;D

Quote from: Solar on October 19, 2010, 04:58:24 PM
Somehow Shooterman and sour, seem to go together. ;) ;D

LOL when you get past 70 it's the ageing that counts.   :P

Starter;

1 cup flour
1 cup water
1 pkg yeast
1/2 cup sugar

Today, I quadrupled the amount except the yeast- only used two pkgs

Stir every day, preferably with a hand mixer or a super duper kitchen Aide Mixer. Recipe calls for letting brew for 3 days, but I usually push it and recharge after two days. After the second charge, let set overnight, and then the fun begins.

Bread

1/2 starter ( that's if using 1 and 1 to charge. ) I've found  about 1 1/2 cups of started works best.

To a big mixing bowl, add the starter, 1/2 cup of top quality cooking oil, 1/3 cup sugar, tablespoon of salt. This will then take approximately 8 to 10 cups of flour. The Kitchen Aide limits the amount to work with to about 8 cups of flour on Number 2 speed. You can double the batch if doing by hand, but arthritis in my hands limits me to less work on the dough, so Momma Shooter bought me the large Kitchen Aide. I usaully make a batch and then make the second batch. When I use to do it by hand, it was a lot of work; the mixer makes it much easier. The final blending and folding I still have to do by hand.

Makes about 3 small bread loaves of 2 large bread loaves. You'll have to experiment. The original recipe called for working the flour in and then letting set overnight before kneading again. I found it worked the dough too much and after the second kneading, it didn't rise. It was a good way to make bricks for patios and repairing the house.

Grease the pans with Crisco, then grease the final loaves with Crisco. Set in warm place, ( no AC vents ) cover with clean dish towel to keep clean, bake the next morning. Butter while hot.  Eat Plain.

Makes best sandwiches in the world. Best toast in the world ( usually in an open broiler type toaster. Added treat- add Cane Syrup and eat like pancakes.

Word- after using as much starter as you will need, recharge with at least one cup of water, sugar, and flour. Every other time add a plg of yeast.

Word to the wise- the smell of the fermenting starter is like wonderful. It can lead to large poundage being added to a person's frame. The smell of the baking bread will make your tongue slap your forehead. Proceed with caution; Fatsville is just ahead.

Caution; never let a dab of the cooking oil get into the starter. Bad JuJu.

Thanks for sharing....Sounds delicious!!!!

Now if I could only find the time.... :) :)

Thanks Shooter  ;D  The good wife is a dough eater from way back. LOL 
I will take it hot out of the oven. The kids to this day will eat the first 2 hot out of the oven with butter.   ;D

I wish I could do sourdough. Not home on the weekends to deal with the starter.  Thanks for  the flash memory,,, wonderful smells of waking at my Aunts when she would do up 15 to 20 loaves on the weekends.  That is the best smell in the world!
;D

Quote from: Elfie on October 20, 2010, 06:17:30 AM
I wish I could do sourdough. Not home on the weekends to deal with the starter.  Thanks for  the flash memory,,, wonderful smells of waking at my Aunts when she would do up 15 to 20 loaves on the weekends.  That is the best smell in the world!
;D

Miss Elfie, the starter pretty much takes care of itself. Once you have everything; the yeast, flour, sugar, and water, it takes about 10 minutes to mix. A quick stir a day later, and another after that before recharging, and it's good to go.

Quote from: Shooterman on October 20, 2010, 06:25:33 AM
Miss Elfie, the starter pretty much takes care of itself. Once you have everything; the yeast, flour, sugar, and water, it takes about 10 minutes to mix. A quick stir a day later, and another after that before recharging, and it's good to go.

well I didnt know that...... I always figured I would have to take it with me to the cabin and schelp it to and from the races... So I can make it one day and use it the next? right? lol. My brain is alittle taxed been hookin up wireless and gettin new internet services,lol....

Quote from: Elfie on October 20, 2010, 09:49:37 AM
well I didnt know that...... I always figured I would have to take it with me to the cabin and schelp it to and from the races... So I can make it one day and use it the next? right? lol. My brain is alittle taxed been hookin up wireless and gettin new internet services,lol....

The starter actually needs to sit at least two days, three is better, before the second charge. After the second charge, it can be used the nest day.

Quote from: Shooterman on October 20, 2010, 09:55:39 AM
The starter actually needs to sit at least two days, three is better, before the second charge. After the second charge, it can be used the nest day.

Well thank you!  Great to know... I can do that!!! lol :D :D :D

Quote from: Elfie on October 20, 2010, 10:40:16 AM
Well thank you!  Great to know... I can do that!!! lol :D :D :D

Years ago when I first started making sourdough, I had to experiment a little to find what worked and didn't work for me. I tell people this is an old recipe handed down from generation to generation. It's the truth. My Dad took it from a magazine and gave it to me. ;D

Truthfully, he was a southpaw, and he typed like he wrote-atrociously, and the chicken scratching was a little hard to decipher. God, how I miss him.

Quote from: Shooterman on October 20, 2010, 11:03:16 AM
Years ago when I first started making sourdough, I had to experiment a little to find what worked and didn't work for me. I tell people this is an old recipe handed down from generation to generation. It's the truth. My Dad took it from a magazine and gave it to me. ;D

Truthfully, he was a southpaw, and he typed like he wrote-atrociously, and the chicken scratching was a little hard to decipher. God, how I miss him.

I understand that,,, all these years I wanted to make it, but my crappy weekends get in the way.... Now,ah-ha!  I can do it. Always thought you had to take it with or you couldn't have it.....  Not now... now I can have that smell n the fresh warm bread and go back to my Aunt's kitchen. This is toooo cool..
:D
Can't wait til Sunday night....