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- SOURDOUGH STARTER: Combine and chill, covered, for 3 to 5 days. Take out and feed with the starter feed.
- STARTER FEED: Mix well and add in to starter. Let stand out of refrigerator all day (5 to 12 hrs). Mix will be bubbly. Take out 1 c. to make bread and return starter to refrigerator. Keep in refrigerator 3 to 5 days and feed again. If not making bread after feeding starter, throw away 1 c. to avoid depleting your starter.
- SOURDOUGH BREAD: Combine above ingredients and make a stiff batter. grease another bowl. Put dough in and turn over oily side on top. Cover with foil and let stand overnight. (Don't chill.) The next morning, punch dough down. Divide into thirds. Knead each part on floured surface 8 to 10 times. Grease 3 loaf pans and turn each loaf over in pan so it has oil on both sides. Let rise in pans 4 or possibly 5 hrs. (All day is all right.) Cover with waxed paper. Bake at 350 degrees for 30 to 35 min. Remove and brush with butter. Cold on rack. Wrap well and store. Chill. Bread may be frzn.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 258g | |
| Calories 62 | |
| Calories from Fat 8 | 13% |
| Total Fat 0.97g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 420mg | 12% |
| Total Carbs 8.02g | 2% |
| Dietary Fiber 4.4g | 15% |
| Sugars 0.0g | 0% |
| Protein 8.04g | 13% |
