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Grandma's Sourdough Bread

0:20 prep


prep 0:20      





118.29 to 177.44 ml. sugar
44.36 ml. instant mashed potatoes
236.59 ml. warm water


118.29 ml. sugar
14.79 ml. salt
118.29 ml. corn oil
236.59 ml. starter
354.88 ml. warm water
1.66 l. flour


Put initial <A HREF="">starter</A> in fridge for 3-5 days. Take out and feed with starter ingredients.

Let stand room temp (covered with cloth) 8-12 hours. Take out 1 cup and return to fridge. Use rest in making bread, or discard. Feed every 3 to 5 days.

Mix first 5 ingredients. Add flour. Put dough into large greased bowl, turning to oil both sides. Let stand overnite.

In morning, punch down. Knead and divide into 2 parts. Knewad each part 8-10 times. Put in greased pans. Let rise 4 to 5 hours. Bake at 350°F for 30 to 40 minutes.

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1 Recipe Reviews


ryansnyder reviewed Grandma's Sourdough Bread on March 7, 2005

This is my grandmother's recipe, so I'm a bit biased. But everyone I know requests this bread whenever they come in town. Grandma even used to donate her bread to the Church for use in the monthly commune. It's great.