Good Morning Elizabeth! Well I'm glad you got your mayo. How about the chili paste? I posted you a message below reads" Elizabeth, chili paste, mayo and bread" (I think I threw everyone for a loop. Got a message, did I mean to do it? Ha, I know it makes no sense to anyone but you and I ck it out.) Now on the starter, Did you do this?
1 cup warm water
1/2 cup sugar
1 pkg. Dry yeast
3 Tbls. instant potato flakes
Mix and let stand on counter for 2 days. Keep in draft free warm place. Each time the lid pops off just close it again. This is good. Means good fermentation. After 2 days feed it with:
3/4 cup sugar
3 Tbls. instant potatoes
1 cup warm water
1/2 - 1 cup bread flour
Mix and let stand 8 hours. Now, ready for bread. Take one cup starter out and return 1 cup to 'frig'. Dissolve 1 pkg. yeast in 3/4 cup warm water with 1 Tbls. sugar. Set aside to bubble. In large mixing bowl mis together:
1 cup starter
1 Tbls. salt
1/2 cup oil
1/2 - 3/4 cup sugar
(the yeast mixture)
and about 3/4 more cups warm water, (I use regular beaters first and add 3 -4 cups bread flour. Mix till smooth. Switch to bread hooks and add 3 -4 more cups of bread flour. I have a KitchenAid mixer that is the commercial grade and after putting in the dough hook it takes 2 mins. to form to a ball and not stick to sides of bowl. (When you reach that stage, place in a bowl that you have greased with shortening. Grease all sides of dough and put on top of refrig. or freezer covered with plastic wrap. It will double in 6 - 8 hours.) Next, punch down and knead on floured counter, use bread flour, and form into 3 - 4 loaves. I like to use part of my dough in small coffee cans. (You probably read that) Let rise 6 - 8 hours more hours. --- Now, I use the rapid rise yeast and 1st step takes about 5 hours and 2nd takes 3 - 4 . Be sure not to let rise too much double is enough. I have fallen asleep and let rise longer at night and I had a mess like something Lucy would do! dough flowing everywhere! and end result will be bubbles in baked bread or (holes) not pretty! Taste fine but not pretty! I hope you have good success and I know you will. Can't wait to hear from you! Sorry didn't mention bake at 350 for 30 min. Mine never takes 30 min. usually 20 so watch as baking. Oh -- The best schedule is feed starter at night. Mix up bread in the morning, and make loaves that evening and bake the next morning. That is why I use the rapid rise, Can be done in 1 day. Have made bread at night and have had to get up at like 2:00 AM to do next step, that will turn you against bread making! (not to mention make for an angry husband!) Now, every 3 - 5 days feed 1 cup of starter. I usually do it every 5 - 7 days. I use it for alot of things so I keep quite a bit on hand. Put 1 cup sarter per container, feed as above and let sit 8 hours covered. Either, make bread or put back in 'frig'. I ususally combine starter after feeding to save room and proceed on & on! After 3 - 4 feedings it is much better and gets better as time goes. (you know like fine wine!) Did you find the coffee cake and Chocolate Cake recipe on the Nostalgia Board? They are a must for you to try! Better than the Mayo, HA HA> Hope this helps, let me hear from you!
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