Recipe: Sweet Sour Dough Bread

SWEET SOUR DOUGH BREAD
Source: Joan's Culinary Lessons

BREAD: (2 to 3 loaves)
1 cup starter (see below)
1/2 cup sugar (other recipes may use less sugar)
1/2 cup corn oil
1 Tbsp salt (other recipes use less salt, 1 to 2 tsp.)
1 1/2 cups warm water
6 cups bread flour
OR:
4 cups bread flour, 2 c whole wheat flour

STARTER # 1
3 tsp active dry yeast
1/2 cup warm water to dissolve yeast: (105 to 110 degrees - some recipes omit this 1/2 cup)
1 cup warm water (some recipes may use more than 1 cup)
2/3 cup sugar to 3/4 cup sugar ( amount seems to vary)
3 Tbsp instant potato flakes ( other recipes may use more)
Note: remember it is the sugar and potatoes flakes which feed the yeast

STARTER # 2 (no potato flakes in initial starter but present only for feeds)
1 to 2 Pkg active dry yeast (recipes vary in amt.)
1/2 cup warm water
2 Tbsp. sugar (some recipes may use more sugar)
3 Tbs Flour (not potato flakes)
TO FEED STARTER #1
3/4 cup sugar
3 Tbsp instant potatoes flakes
1 cup warm water
TO FEED STARTER # 2
2/3 cup sugar
3 Tbsp instant potato flakes
1 cup warm water

Instructions For Bread:
Combine bread ingredients in large bowl mixing by hand to make a stiff batter or dough. Depending on which starter you use, humidity etc., the amount of flour required may vary.

( Many recipes indicate the dough should be pliable and non sticky- and advise to be careful about adding too much flour or kneading too much as the bread will be heavy)

Place dough in a greased/oiled large bowl, turning dough over to coat with oil.. Cover lightly with plastic wrap and let rise overnight ( at least 8 to 12 hours ) on counter at room temperature or in a warm place. In the morning, punch dough down lightly with fist and divide it into two or three
parts. ( Some recipes indicate to let the dough rest covered 15 minutes before kneading ). Knead each piece lightly on floured surface and place in ( 2 ) or three greased loaf pans. Brush with oil. Cover lightly with wax paper and let rise for 6 to 12 hours at room temperature or until puffy in pans ( no specifics how high in the pan dough should rise- but it probably should come to tops of the pan ). Bake at 325-350 F degrees for 25 to 35 minutes or tested done and golden.

Remove from pans, brush with butter and let cool.

Variations:

Cinnamon Raisin Bread: Roll out dough and brush with melted butter Sprinkle with sugar and cinnamon, to taste. Add some raisins over dough. Roll dough up, place in pans and let rise as instructed above. When baking, recipe may need 10 to 15 minutes more baking time or bake till tested done.

Wheat Bread: substitute for the flour: 4 cups bread flour, 2 cups whole wheat
Sally Lunn: use 1 cup starter, 2 eggs, 3/4 cup warm milk, 1/2 cup melted butter cooled, 1 tsp salt ,and 4 cups flour. Combine and mix all well. Cover with greased wax paper and let rise double in a warm place. Spoon into a well greased bundt pan. Cover again with the wax paper let rise double. Bake 350F 45 to 55 minutes or tested done.

Note 1: Starters: The first starter seems to be the most popular. However, choose either starter

# 1 or # 2. For # 1: Dissolve yeast in 1/2 cup warm water, then add with 1 cup warm water, sugar and potato flakes. For # 2: Mix yeast with the 1/2 cup warm water. Combine remaining starter ingredients and add to yeast mixture.
FOR BOTH STARTERS: I have found instructions vary: After combining starter ingredients let stand in a glass jar (cover with a lid with holes punched in) for 3 to 5 days at room temperature. Refrigerate and feed it every 3 to 5 days ( but let starter stand at room temp. 8 hours before feeding ) with feedings for several times (to age it ) before baking for the first time.. Or mix starter and let sit overnight and then refrigerate covered 3 to 5 days before using to make bread. Let come to room temperature, feed it and let stand overnight . For Both: Then use one cup for your bread making and place remainder in refrigerator, loosely covered, feeding it every 3 to 5 days again and storing in refrigerator. Some recipes say to use one cup for bread, save one cup to refrigerate and feed and throw or give the rest away. After your starter is well established , feeding can be done once a week. As with any starter, if it looks moldy or smells off , discard and try again. Both starters will bubble( give off gas ) if active but will not rise.

Note 2: bread will rise in less time during the summer ( perhaps 4 hours or so ) and need more time for rising in the winter ( 8 + hours ).
Also depending how large or small your loaf pans are will determine loaf yield.

Note 3: some sources say the starter may be frozen if not anticipated for use in 10 days. I am not sure how viable a frozen starter may be.

Note 4 : It is important to keep the starter losely covered when refrigerated or at room temperature since a tightly sealed container will cause the yeasts to have a feeding frenzy from the sugar and potato flakes and become weakened. Remember to keep the starter in a nonmetalic container.

Note 5 : It is important to use and feed the starter consistenly for bread making or the taste and texture of the bread may change.Many starters do change over time and bread results may be variable.

Note 6 : Good Luck !