February 12, 2019

Sourdough Bread

Posted By: Maggie Stamper February 12, 2019
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I grew up on homemade sourdough bread, My mom had her recipe taped to the inside of her pantry door. My favorite part of this recipe....no makes that 2 favorite parts, was the sou--- sorry, I just can't divide this succulent bread into my favorite parts. EVERYTHING about sourdough bread is amazing!

I love the aroma of sourdough bread engulfing the house and the flavors that explode in your mouth when combined with confectioner sugar. Tonight, there is no doubt that I'm going to make the starter for sourdough bread.

Here's the recipe for the starter:

  • 1 1/2 cup warm water
  • 1/2 cup potato flakes
  • 1 cup sugar
  • 1 package quick rising yeast

Mix warm water, potato flakes, sugar, and yeast in a container that has a lid. Place the lid loosely on the starter and set out for 24 hours in an area away from drafts. After 24 hours have passed, place the starter in the refrigerator for three days.

After three days have passed, you need to take out one cup of starter to make a loaf of bread, give it to a friend, or discard.

I choose: "Make a loaf of bread for 300, Alex."

After three days have passed you need to feed you sour dough bread to keep the yeast alive.

Here's the recipe:

  • 3 tablespoons instant potato flakes
  • 3/4 cup sugar
  • 1 cup warm water

Place all the ingredients into the container and mix. Place back into the fridge, and feed again in three days. This recipe only keeps for a month. After a month, you need to restart your starter recipe.

O.K. this is the FUN part of the sourdough bread recipe. THE BREAD. Your one step closer to eating freshly baked sourdough bread.

Here's the recipe (are you tired of me saying that?):

  • 1/2 cup sugar
  • 1/2 cup veggie oil
  • 1/2 teaspoon salt
  • 1 cup starter
  • 1 1/2 cup warm water
  • 6 cups bread flour

Mix together all the ingredients until everything is evenly combined. In a LARGE plastic bowl, wipe bowl down with veggie oil. Place the dough inside the plastic bowl and pat down with remaining veggie oil. You don't want your sourdough getting too dry.

Place sourdough bread in a warm place, away from drafts and vibrations. You don't want your dough to fall after it's risen. I place my sourdough bread on a heating pad and cover the plastic bowl with a dishcloth.

After 15 hours have passed, punch down and knead the dough a few times. Divide dough into 2 equal parts. Knead each part of the dough on a floured down surface about ten times. Place into greased loaf pan and stretch dough over the bottom. Brush top with oil and cover with a dishcloth. I do the same heating pad technique for the bread pans. Let the dough rise for 5 to 8 more hours.

In a preheated oven, bake at 350 degrees for 40 minutes. I like my bread to have a crispy edge, so the time may take a little longer in baking. Remove from the oven.

This part is an added bonus for those who like a little extra something-something.

  • 3 tablespoons of butter melted
  • 2 tablespoons of honey
  • confectioner sugar

Melt butter in the microwave and pour honey into the butter and stir. With a pastry brush, glaze bread with butter mixture. Dust with confectioner sugar.


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Maggie Stamper, Old Time Cast Iron Restoration
Hey, ya'll! I'm Maggie Stamper founder and blogger of Old Time Cast Iron. Thanks for joining me and allowing me to share some of my favorite memories, recipes, and finds with you.

I'm a wife and mother to three children. Born and raised as a farm girl in the small town of Greenbrier, Tennessee, I loved spending time with Mammie (grandmother). That's where my love for cooking started, right at her farm table which launched into cast iron skillet cooking later as a young adult.

Today, I love to blog, restore, cook, and treasure hunt for cast iron skillets. Be sure to check back in often because you'll always find something new to enjoy!

Be sure to follow me.
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