North Carolina Sourdough Bread
A Uncategorized recipe with sugar, corn oil, salt. Ready in 17h 50m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Combine and refrigerate covered, for 3 to 5 days.
- 2
Take out and feed with starter.
starter(1 c) - 3
Do this step one time.
- 4
Mix well and add to starter.
starter(1 c) - 5
Let stand out of refrigerator for 5 to 12 hours.
- 6
Take out 1 cup to make bread and return starter to refrigerator.
starter(1 c)bread flour(6 c) - 7
If not making bread at this time, throw out the 1 c. starter and return the remaining starter to refrigerator. (In 3 to 5 days you must feed and do this second step again.
starter(1 c)bread flour(6 c) - 8
If you do not throw away or use the cup of starter, you will deplete the starter.) Combine ingredients and make a stiff batter.
starter(1 c) - 9
Grease another bowl and put dough in bowl; turn over so that oily side will be up.
- 10
Cover and let stand overnight.
- 11
Do not refrigerate.
- 12
The next morning, punch dough down; divided into thirds.
- 13
Knead each part on floured surface 8 to 10 times.
bread flour(6 c) - 14
Grease 3 loaf pans and turn each loaf over in pan so that it will have oil on both sides. let rise in pans 4 or 5 hours while covered with wax paper.
- 15
Bake at 350° for 30 to 35 minutes.
- 16
Remove and brush with butter.
- 17
Cool on rack.
- 18
Wrap well and store.
- 19
Bread may be frozen.
bread flour(6 c)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
North Carolina Sourdough Bread
A Uncategorized recipe with sugar, corn oil, salt. Ready in 17h 50m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
19 steps- 1
Combine and refrigerate covered, for 3 to 5 days.
- 2
Take out and feed with starter.
starter(1 c) - 3
Do this step one time.
- 4
Mix well and add to starter.
starter(1 c) - 5
Let stand out of refrigerator for 5 to 12 hours.
- 6
Take out 1 cup to make bread and return starter to refrigerator.
starter(1 c)bread flour(6 c) - 7
If not making bread at this time, throw out the 1 c. starter and return the remaining starter to refrigerator. (In 3 to 5 days you must feed and do this second step again.
starter(1 c)bread flour(6 c) - 8
If you do not throw away or use the cup of starter, you will deplete the starter.) Combine ingredients and make a stiff batter.
starter(1 c) - 9
Grease another bowl and put dough in bowl; turn over so that oily side will be up.
- 10
Cover and let stand overnight.
- 11
Do not refrigerate.
- 12
The next morning, punch dough down; divided into thirds.
- 13
Knead each part on floured surface 8 to 10 times.
bread flour(6 c) - 14
Grease 3 loaf pans and turn each loaf over in pan so that it will have oil on both sides. let rise in pans 4 or 5 hours while covered with wax paper.
- 15
Bake at 350° for 30 to 35 minutes.
- 16
Remove and brush with butter.
- 17
Cool on rack.
- 18
Wrap well and store.
- 19
Bread may be frozen.
bread flour(6 c)
About this recipe
A Uncategorized recipe with sugar, corn oil, salt. Ready in 17h 50m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
