The hardest part about this bread is remembering where I am in the bread making cycle.
Amy’s Version of Sourdough Wheat Bread
Step 1: Find some starter from a friend or you may want to try this recipe to make your own starter. I found it by googling sourdough starter recipe. Put starter in a container that is not air tight. Keep in refrigerator.
——- As you can see, I keep my starter in a 1/2 gallon pitcher. We had a college student drop by one time and he was rummaging around in the fridge. In a bit he came back to the den where we were sitting around, hanging out. “Hey. Can lemonade go bad?” Scott and I looked at each other and just shrugged. “Because your lemonade has gone really bad.” He had found my sourdough starter and had taken a big gulp. 😊 You might want to warn your family that it’s not lemonade. ——
Step 2: Feed starter with 1 c. warm water, 3 T. potatoes flakes, 3/4 c. sugar Stir till the sugar dissolves. Sit on counter for 8-12 hours. The starter will be ready to be fed again in 3-7 days.
Step 3: Make dough by mixing together (I use my Kitchen Aid stand mixer) 2 c. of whole wheat flour, 4 c. of bread flour, 1 T. salt, 1/4 c. of oil ( corn, canola, coconut, or olive will work. I like coconut.) 1 1/4 c. of warm water, 1 1/4c. of the starter (the rest of the starter goes in the fridge) Transfer to non metal bowl and cover with dish towel. Let sit on counter 8-12 hours.
Step 4: Make loaves by kneading the dough and dividing in half. Some people make 3 loaves but mine are much prettier if I make only 2 loaves. Place loaves in bread pans that have been sprayed with cooking oil or greased with Crisco. Let sit on counter for 8-12 hours covered with a dish towel.
You will make much nicer loaves than I did.
You can use different ratios of white to wheat flour depending on your preference.
I hope you have a great day!