2 1/4 tsp active dry yeast
2 cups warm water
2 cups all-purpose flour
1/4 c white sugar
~In large glass or plastic container, dissolve the yeast in warm water. Stir in the flour and sugar; mix until smooth. (*DO NOT USE A METAL SPOON!!) cover loosely and store in a warm place overnight.
The next day, stir and refrigerate.
Stire once each day for the next 4 days. On 5th day, stir and then divide in half. Give half away with feeding instructions.
Feed Starter with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Stir until smooth. Cover and refrigerate. Stir once each day for the next 4 days.
On the 10th day feed again with 1/2 cup sugar, 1 cup flour, and 1 cup milk. Return to refrigerator and stir once each day for the next 4 days.
On the 15th day it is ready to be used for baking. Keep 1 cup of starter in fridge and contine the stir/feed cycle for future baking.
1 cup starter
1 1/2 cups lukewarm water
2 tsp yeast
1 TBSP sugar
2 1/2 tsp salt
5 cups flour
~Mix all ingredients. Place in a greased, covered bowl (I use a towel to cover) until dough has doubled in size (about 90 minutes).
Gently divide dough into half-it’s going to deflate. Shape dough into 2 oval loaves and place into lightly greased bread pans. Let rise for about 1 hour.
Bake in 350* oven for about 30 minutes-till golden brown
Let cool unless you are like us! cut and slather with butter…..ENJOY!!