Sourdough Bread
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A home-kitchen version of sourdough bread, written step by step so it's easy to follow built around good potato and pantry staples.
Ingredients
- 1 pkg. dry active yeast
- 1 1/2 c. warm water
- 3/4 c. sugar
- 3 Tbsp. instant potato flakes
Method
Dissolve the yeast in 1/2 cup of warm water.
Add remaining water, sugar and potato flakes.
Leave the mixture out of refrigerator all day and refrigerate that night.
After 3 days, take out and feed again and begin making bread as usual.
Put starter in refrigerator 3 to 5 days.
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