Recently, I was standing in the kitchen cooking one of my Memaw’s signature dishes. As I pulled it out of the oven, I was hit with such a familiar smell that I started to tear up. With one grandmother laid to rest and the other past the point where she can cook for herself (let alone anyone else), I had forgotten how many memories smells can have attached to them.
On Thanksgiving each year, I could expect a house filled with the smell of dressing, green beans, various casserole dishes, and my very favorite thing–sourdough bread. Both of my grandmothers made sourdough bread that was melt-in-your-mouth, out-of-this-world good. Only one of them passed on her secret. And, with this recipe, it is my hope that new memories are built around tables filled with family and friends.
- 2 Cups all purpose flour
- 2 Tbs sugar
- 1 package dry yeast
- 2.5 Cups warm water
1. In a large, non-metallic bowl, mix together dry yeast, sugar, water, and all purpose flour and cover loosely.
2. Leave in a warm place to ferment, 4-8 days. Depending on temperature and humidity of kitchen, times may vary.
3. When mixture is bubbly and has a pleasant sour smell, it is ready to use. Keep it in the refrigerator, covered, until ready to bake.
* After use, replace the starter with equal amounts of a flour and water mixture and a pinch of sugar. Mix well and leave out on the counter until it is bubbly again.
*To feed, add 3/4 cup sugar, 3tbs instant potato flakes, 1 cup warm water, and mix well. Add to starter. Let stand for 8-12 hours, or until bubbly. Feed every 3rd-4th day.
- 1/8 to 1/4 Cup sugar
- 1/2 Cup canola oil
- 1 Tsp salt
- 1 Cup starter
- 1.5 Cup warm water
- 6 Cups bread flour
1. Mix ingredients above in a large bowl.
2. Grease palms of hands, and knead the dough a little. Grease palms again and rub a little oil on top of the dough, flip, and rub with oil again. Cover bowl lightly with foil or a towel, and let set in a warm place for 8-12 hours (until dough has doubled in size).
3. With greased palms, punch dough down and knead. Divide into two – three greased loaf pans (depending on size). Cover lightly with foil or towel and set in a warm place for 8-12 hours.
4. Preheat oven to 325. Bake for 30-35 minutes.
5. Brush butter on top of the bread while hot. For added flavor, add onion flakes to the top and return to the oven for 5 minutes.