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Results 41 - 50 of 65 for starter potato flake
41. SOUR DOUGH BREAD
Must be fed every 3 to 5 days (at least every week). Remove from refrigerator and add: Mix and let stand out of refrigerator all day. Keep ...
42. SOUR DOUGH BREAD
Remove starter mix from refrigerator, feed with: ... about 3 days. It does not harm the starter mix to wait as long as 3 or 4 weeks to feed it.
43. SOUR DOUGH BREAD
1. To feed - mix well: Add to starter and stir gently. Let starter ... hours in a warm place. Bake at 350 degrees for 30 to 40 minutes until brown.
44. SOUR DOUGH BREAD
Mix, leave OUT of the ... instructions below. Leave starter out of refrigerator all day ... refrigerator so that it will slice easier. May be frozen.
45. SOUR DOUGH BREAD
Feed in the a.m. and ... 1 cup of starter: 1 1/2 tsp. salt ... melted butter. Let it cool before slicing. 3 to 5 days, feed starter. Makes 3 loaves.
46. SOUR DOUGH BREAD
Mix yeast with 1/2 cup ... and add to starter. Let mixture set at ... dough reaches top of pan 4-5 hours. Bake at 350 degrees for 20-30 minutes.
47. SOURDOUGH BREAD
Mix yeast and 1/2 cup ... Take out, feed starter, mixing well. Let stand ... on bottom rack in preheated 300 degree oven for 30 to 40 minutes.
48. SOURDOUGH BREAD
Mix starter and store in refrigerator. Starter ... Divide dough into 8 bread pans. Let rise for 8-12 hours. Bake at 350 degrees for 35 minutes.
49. SOUR DOUGH BREAD
Mix together the above ingredients. Put starter in refrigerator 3 to 7 ... brush tops with butter. Feed starter again and leave out 8 to 12 hours.
50. SOURDOUGH LOAVES
In large bowl sprinkle sugar ... and add first 3 ingredients again. Leave out overnight again. The next day the starter may be used for baking.
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