Okay, here is the original sour dough bread starter and recipe that everyone has been asking for. However, if you want pictures, you will have to visit my niece's site.
Sour Dough Bread Starter
1 Pkg. dry yeast
1 C. warm water, divided
3/4 C. sugar
Combine yeast in 1/2 c. warm water. Mix sugar with the other 1/2 c. warm water. Combine all ingredients in a plastic container. Poke holes in the lid of the plastic container, and let stand out all day. Refrigerate that night.
Three days later, feed the starter with the following recipee:
Feeder
3/4 cup sugar*
3 Tbsp instant potato flakes
1 cup warm water
Mix all ingredients in a plastic or glass bowl and add to the original starter. Let starter sit out 8 to 12 hours. Then, mix the sour dough bread, following the dough recipe below.
Dough Recipe
1 cup starter
1/2 cup oil
1 1/2 tsp salt
1 1/2 cups warm water
6 cups flour **
Mix ingredients together. Knead on floured surface for five to ten minutes. Place dough in greased bowl. Place plastic wrap and a lightweight towel over the dough. Let rise in warm, dry place until double, usually 8 to 12 hours.
Divide dough into three lumps. Place dough in greased bread pans to rise, or make into rolls or cinnamon rolls.**** Let bread or rolls rise 6 or 7 hours.
Bake at 350 degrees for 30 to 35 minutes, or until rolls or bread is golden brown. Remove from pans and let cool completely.
NOTES:
DO NOT USE METAL WITH THE STARTER! (I don't know why this matters, but it is in big letters on my recipe, so I guess it's important!)
*I use 1/2 cup of sugar when I feed my starter, and it is plenty sweet and always turns out yummy!!!!!
** The dough is really sticky, so I sometimes add more flour when I knead the dough (usually I use 7 cups).
**** To make the cinnamon rolls, roll out the dough into a rectangle on a floured surface (dough should be about 1/2 inch thick).
Spread dough with melted butter (about 1/4 cup butter).
Sprinkle liberally with cinnamon sugar (about 1/4 to 1/2 cup).
Sprinkle with brown sugar (1/4 cup), if you want.
Start at one end of the dough and roll.
Cut rolls, about 1/2 inch thick from log. Place rolls in a greased pan and let rise for 6 or 7 hours. Bake according to directions above.
If you have any questions, feel free to holler!
