Grandma Yeager's Sourdough Bread

At Red Land Cotton, we strive to share the story of a simpler and more beautiful time in American history. We hope to do this through our products but also through stories we tell and information we share. With that, we would like to share a little recipe from our Grandma Yeager's kitchen.

this is the story behind this delicious recipe:

"Sourdough Bread came into our family as a favorite bread in the 1970's after we moved to the farm. A friend of mine always made it for church dinners. It was always a treat to everyone. My grandchildren liked the bread so much that it was the first thing on their minds when they came to visit. The making of the starter sounds complicated but someone shared this starter with me and I just fed it and kept it in the refrigerator. It just became simple, as I soon knew from memory the ingredients in the bread." - Nadine Yeager

Ingredients: 

starter:

  • 3 packages dry yeast
  • 1 cup warm water

feeder:

  • 1/2 cup sugar
  • 1 cup warm water
  • 3 tablespoons Instant Potatoes

sourdough bread:

  • 1 cup starter
  • 1  1/2 cup warm water
  • 6 cups bread flour
  • 1/3 cup corn oil
  • 1/2 cup sugar

How It's Done:

starter:

Combine dry yeast and water in quart jar. Let set for 12 hours at room temperature. Feed the yeast and water with sugar, instant potatoes and water. Let stand loosely covered at room temperature for 8-10 hours. Your starter is now ready to use.

feeder:

Every 5 to 7 days you need to feed or use 1 cup of starter. Pour out 1 cup of starter if you don't want to make the bread at this time — or you can pass it on to a friend. 

sourdough bread:

Combine 1 cup starter, water, corn oil, sugar and salt in bowl; mix well. Stir in flour, spray top surface with Pam cooking spray. Let rise loosely covered with wax paper for 8 to 10 hours (in a warm place). I use my oven with the light on. 

Shape into 3 loaves on floured surface. Place in greased loaf pans. Spray tops with Pam. Let rise covered with wax paper for 8 to 10 hours or until doubled in bulk. Bake for 45 minutes to 1 hour at 350 degrees. Brush tops of bakes loaves with melted butter for a soft crust. 

Remove and place on wire racks to cool. Save remaining starter to feed and use again. Store in a jar in the refrigerator and use. Punch holes in jar lid so the starter can breath.

Enjoy!


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