Sourdough Starter w/ Bread Recipes

SOURDOUGH STARTER (Do Not Refrigerate) :
1/2 tsp. active dry yeast
1 oz. warm water
1 tbsp. sugar
1 tbsp. vinegar
1/2 tsp. salt
1 c. flour
1 c. milk (room temperature)

Dissolve yeast in warm water. Place all ingredients into a bowl and stir until mixture is creamy. Cover bowl with plastic wrap and let stand in a warm place to ferment for 2 days. It will bubble and have a sour odor. After the second day, you start your Friendship Bread. Should have 1 cup of starter.
Take your 1 cup of starter: Day 1-2-3-4 stir each day. Day 5 add 1 cup flour, 1 cup sugar and 1 cup milk. Stir well and put in a larger container. Day 6-7-8-9 stir each day. Day 10 add 1 cup flour, 1 cup sugar and 1 cup milk. Stir and put 1 cup of mixture in a container. (This is your starter for next time you want bread.) Put a lid on the container. If you have 2 friends to give a starter, take 1 cup each and put in 2 other containers with lids and pass on to friends. If you only take out 1 cup of starter, you have enough to make 4 loaves of quick bread; if the 3 cups are taken out, you have only 2 cups of starter left and that only makes 2 loaves of bread.


QUICK BREADS:

To this 2 cups of starter, add the following ingredients: 1 c. sugar 1/2 tsp. baking soda 1/4 tsp. salt 3 eggs 2 c. flour 1 1/2 tsp. baking powder 2 tsp. cinnamon
Mix together well. Pour into 2 greased loaf pans. (I spray with Pam, etc.) Bake at 350 degrees for 30 to 40 minutes. Can add nuts or sprinkle top with cinnamon-sugar mixture.

I also add chopped apples, bananas, zucchini, rhubarb, pumpkin (I add about 1/2 teaspoon cloves and 1/2 teaspoon allspice), fruit cocktail (drained), pineapple (drained) or raisins. I add 1 cup per loaf. The last time on my chopped apple, I added 1/2 teaspoon nutmeg with the cinnamon. I add the cinnamon as in the recipe above before I put the fruit in.

If you have 4 cups of starter, double this recipe. (If you take out 1 starter, you will have enough to double and have 4 loaves.)


WHITE BREAD:

Go through the procedure for 10 days. After taking out your starter to keep, you have approximately 4 cups of batter left. DO NOT ADD THE INGREDIENTS FOR QUICK BREADS.
This recipe is for 2 cups. If you have 4 cups, double this recipe.


Approximately 2 c. starter
2 c. potatoes, mashed (we use instant potatoes & mix according to instructions), add HOT
1 tsp. salt (if you put salt in the instant potatoes, do not add this)
1/3 c. oil
Flour (enough to make a soft dough)

Knead until smooth, place in bowl, cover with waxed paper and let rise. I set mine in my oven, which has a pilot light, and let rise overnight. However, this is not necessary, just let rise until double in bulk. Punch down and let rise again. Shape into 2 loaves and place in bread pan. Bake about 45 minutes at 350 degrees, or until golden brown.