Grandma Swain’s Sourdough Bread

Grandma Swain always had sourdough on hand. Just about every
meal bread was on the table. The boys grew up eating homemade
sourdough bread, rolls, even pancakes! Her starter has been lost
long ago, so we included directions on making your own starter.
Fermented foods are making a comeback because of the health
benefits. Looks like sometimes the old ways are better.

Ingredients:
3 cups flour
1 cup warm water
1/2 cup sourdough starter ****
2 Tbs. Blackstrap molasses
(you can use sugar)
1 tsp. salt
Directions:
In a large mixing bowl, combine flour and salt, stirring until combined.
Add sourdough starter****, molasses, and warm water, stirring until combined.
The dough will feel wet and sticky rather than dry.
Knead the wet dough for a minute or two. This part will be messy.
Place dough into a greased 9×5 inch bread pan.
Cover with a damp dish cloth with a dry towel over it and
let the bread rise for 12-24 hours (depending on temperature).
Once it has risen, the dough should be light and fluffy and form an indentation
when you press your finger into it. Bake at 350 degrees for about 45-50 minutes
or until bread is golden brown and sounds hollow when you tap on it.


**** Sourdough Starter
Ingredients:
Flour (bread flour would probably work best)
Water (best to use filtered water today)
Packet of dry yeast
Directions:
Combine flour and undissolved yeast, In large plastic, ceramic or
glass bowl (don’t use metal).
Gradually add warm water to flour mixture and beat until smooth.
Cover with a cloth towel or cheesecloth; let stand in warm place
until mixture is bubbly and sour-smelling, about 2 to 4 days.
Transfer to a 2 quart or larger plastic or glass container with tightfitting lid.
Refrigerate until ready to use.
To replenish starter just take out of refrigerator and let it reach
room temperature.
Whatever you remove from the starter just replace.
Example - if you remove one cup of starter just add one cup of
flour and water mixed (to keep starter alive)
and let sit for a day or two before adding back to fridge.
If you don’t bake bread for a while you need to feed the starter
about once per week by
removing a cup of starter and replacing it (just like replenishing it)
to keep starter alive.