The printable bread recipe

No work today!! Yay! So I had big plans for 

a) sleeping in till 8, and 
b) completing several errands and projects – projects I was really excited about!! 
Sadly, the day didn’t go as I had hoped 😦 

It was off on the wrong foot way before the start… Woke up at 5 am (thanks to the nonsensical meowing cat) and had a splitting headache. We wrangled the cat back to silence, and then I sent myself back to sleep, hoping I would wake up in 3 hours headache free and project ready! That didn’t turn out to be the case though, I’ve been fighting with this stupid thing all day now. Anyone have any magical tips or tricks for dealing with this? Usually a couple ibuprofen or a nap and I’m good to go, but this sucker is sticking around 😦
To save this day from being a total waste, I wanted to at least get this recipe printable on here. 🙂 Just click below and you can save or print it.
So that’s it!! I’m sure it sounds complicated, but trust me, it’s simple once you get the hang of it. The most hands on part of is adding the flour to make the dough, and that only takes maybe 15 minutes! If you want to see the full photo tutorial and more instruction, check out my other post, here. 
Let me know how yours turn out!! 🙂 

Mom’s Secret Sourdough Recipe

Excuse the messy looking pans, they are…vintage.
I am so excited about this post! I’m sharing how to make my Mom’s legendary sourdough bread!! I can’t wait. It’s a sourdough in the sense that it’s made from a fermented starter that you must feed regularly, but that’s where it’s similarity to your traditional sourdough ends. It’s super simple and really fun. I remember how much we enjoyed helping Mom make it when we were kids – so I’m sure if you have little ones they’ll love helping out.

Generally the best way to get a sourdough starter is to source it from someone who is making it and has an established, trusty starter already. There are many options online available to buy also, but this bread from my childhood is not like traditional sourdoughs. As in, it’s not really sour or anything at all like your classic San Francisco loaves. Yet I urge you to give it a try! The first time you make the starter it does require instant dry yeast, but after that it will feed off itself and ferment, which creates natural leavening and eliminates the need for store-bought yeast.  I searched for a while to find this recipe from Just a Pinch to start my bread. Try it out!

Sourdough Starter Start Recipe

1 cup warm water (I make it pretty hot – our hottest tap water)

1/2 cup sugar

3 tablespoons instant potato flakes

1 pkg. (2 1/4 tsp.) dry yeast

Mix together in large mixing bowl. Cover loosely and allow to ferment on the counter for two days. I just sat the lid to my bowl on, without sealing it. You can also use a clean dish towel or wax paper. After two days, it will be bubbly and foaming and wonderfully fermented smelling. Now mix together:

1/2 cup sugar

1 cup warm water (again, hot is fine)

3 tablespoons instant potato flakes

Mix well and add to starter, then mix slightly.  Let sit out again, covered loosely, for another 8-12 hours. You’re almost ready to make bread! After the 8-12 hours, stir, measure out 1 cup for making bread, and pour the rest in a mason jar and store in the fridge.

Now we get to make the actual bread! Mix together:
1 cup of starter
1/4 cup sugar
1 teaspoon salt
1/2 cup oil (canola, vegetable, anything tasteless)
1 1/2 cups warm (hot tap) water
6-7 cups flour
I usually start with 1 cup wheat, then add 5-6 cups all-purpose or bread flour. Feel free to mix it up and give different ones a try. Never know what you might find that works great – just make sure you come back and tell me!
Mix all ingredients in your big bowl. I use a whisk, a wooden spoon, and sometimes my (clean) hands! Once your flour is incorporated to the point where your dough is tacky, but not sticky, pat top with oil or spray with non-stick cooking spray. Cover and let rise 8-12 hours. 
It should be beautiful.
Punch it down and squish out as much air as you can. Am I the only one who thinks this is one of the greatest pleasures in life? Call me crazy.
Ok so now you want to divide it into three loaves and put in greased loaf pans.
It doesn’t matter if they’re not perfectly evenly divided. Or even if you don’t have loaf pans. Bread tastes great no matter what shape it’s in. 🙂
Oil tops, cover, and raise another 4-6 hours. Once your loaves look nice and rounded up, preheat oven to 350 degrees. Bake for 30-40 minutes, until golden on top. If a tap on the bottom sounds hollow, it’s done!
Remove from pans and brush with melted butter. Try to let them cool for at least a couple of minutes before you devour!

My favorite photos

Since I’m new here, I wanted to dig back in my personal archives and share a few of my favorite photos from the past year or so. I hope you enjoy them 🙂 I’d love to hear any comments or feedback to know whatcha’ll are thinking!

Our baby girl Zadee

A rare sunrise I was awake for
The only good thing about an ice storm…

Lastly, I thought the colors in these two went together well

Mom’s Sourdough Bread, Part 1

  This stuff… This stuff is a real treat. You can’t beat homemade bread, fresh out of the oven, the whole house filling with it’s warm, heavenly aroma. Their golden tops glisten with melted butter that drips slowly down the side. I usually can’t resist having a slice (or several) about three whole minutes after it’s out of the pans. This isn’t really a typical sourdough starter… it comes out softer and sweeter than you expect when you hear ‘sourdough.’ I think (but don’t quote me on this) that it’s called sourdough more because of the method… starter, fermentation, etc. Don’t be intimidated though,  IT’S SO EASY!!

I think my oldest memories of this bread goes back to my childhood, circa 1997… Peachtree Drive, a little house outside Atlanta, Georgia, visiting my Aunt. She would make this bread, then in the mornings we would have it toasted, slathered with butter, with farm fresh eggs, sunny side up. Mmm! Still a favorite of mine!

For years after that my mom would make it, off and on. We almost always knew someone else who had a starter to share, in the cases where something happened and her started died, or she decided to take a break from making it and threw her starter out. It was always pretty easy to get another one.

Enter present day – Mom doesn’t have the starter. I live 500 miles away from anyone else I know of who might have it. And I have a craving for that familiar soft, warm, buttery deliciousness. So what else am I gonna do than try and make it myself? I mean, what’s a girl to do? I dug out my copy of her instructions and started meditating…

If that’s all it takes to feed the starter, maybe that’s all the starter really is. Fermented sugar, water, and potato flakes. So I mixed them together excitedly, let it sit on the counter a full 12 hours, and continued on with the recipe! I WAS GONNA HAVE THE SOURDOUGH BREAD!! 
About 32 hours after I started, I ended up…. with a soggy lump of flat dough, and a heart full of disappointment. 
It didn’t keep me down though, no ma’am, I am more determined than that! After some intensive internet searching, (ok, it was actually really easy to find) I discovered the secret! I found it here. Her recipe is really close to my mom’s, just with the additional info – you have to ‘start’ the starter with yeast! Makes perfect sense, right?
So I did it all over again, this time making the addition of 2 1/4 teaspoons yeast. I let it sit out for two days this time, then refrigerated it for another three days before feeding, splitting, and making the bread. But boy was it worth the wait! 
Come back tomorrow for the whole recipe and the rest of my process!