North Carolina Sourdough Bread
A Uncategorized recipe with sugar, corn oil, salt. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
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)
Rate this recipe
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North Carolina Sourdough Bread
A Uncategorized recipe with sugar, corn oil, salt. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
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)
Rate this recipe
