SOURDOUGH BREAD (STARTER, FEEDER, AND VARIATIONS)

SOURDOUGH STARTER:
2 cups milk
3 1/2 cups flour
1 pkg dry yeast

Place milk in gallon jar and allow to stand 24 hours in a warm place. Leave uncovered or cover with cheesecloth.

Add flour and yeast and stir well. Leave uncovered for 2-5 days or until it is sour and bubbly.

Refrigerate. If starter dries out, add tepid water to keep a spongy texture.

SOURDOUGH FEEDER:
1 cup milk
1 cup flour
1/2 cup sugar

Set container of sourdough out at room temperature 2-3 hours before and after each feeding.

Mix feeder ingredients with spatula until smooth then stir into starter. Use this feeder amount for every 2 cups of starter. Starter may be fed as often as every other day but most not be kept over 7 days without feeding.

SOURDOUGH BREAD:
1 pkg dry yeast
3 tbsp sugar
1 1/2 cups water, divided
6 cups flour (up to 1 cup more if needed)
1 cup starter
1/2 cup shortening, melted
1/2 cup sugar
1 egg, beaten
1 1/2 tsp salt

Warm 1/2 cup water to 105-110 degrees and mix with the yeast and sugar. Let mixture stand 15 minutes.

Beat in remaining ingredients and remaining 1 cup water. Knead 10 minutes on a floured surface until mixture does not stick to your hands and is elastic. (If using a dough hook, kneed only about 3-4 minutes.) Place in a large greased bowl generously greasing top of dough. Cover with plastic wrap and let rise until doubled in size.

Punch down and let rise again. Punch down a second time and divide into 3 pieces. Place each piece into well greased loaf pan and oil tops again. Let rise until doubled in bulk.

Place in cold oven. Turn oven to 400 degrees and bake 15 minutes.

Turn oven down to 325 and bake 30 minutes longer. Bread will have a hard dark crust.

Whole Wheat Variation: Use whole wheat flour instead of white flour and use 2 pkgs of yeast.

SOUR DOUGH BISCUITS:
1 cup sourdough starter
1 cup flour
1/3 cup shortening
3 tsp baking powder
1 tsp salt

Mix all ingredients. Scoop out onto floured surface and knead until bread-like. Roll out or pat down on board and cut out biscuits with biscuit cutter. Bake in a glass baking dish at 400 degrees or until light brown.