Helen Bemis Black was an award-winning home cook. Here is her recipe for sourdough starter and bread from her self-published Cross Country Cookery cookbook.
Sourdough Starter and Bread
For the Starter
- 1 3/4 cup all purpose flour unsifted
- 1 tablespoon sugar
- 1 pkg dry yeast
- 2 1/2 cup warm water
For the Bread
- 1 1/2 cup sourdough starter
- 1 cup milk
- 3 tablespoon sugar
- 1 teaspoon salt
- 2 1/2 tablespoon oleo
- 1 pkg dry yeast
- 1/4 cup warm water
- 5 cup flour
Make the Starter
Combine dry ingredients. Gradually add warm water. Beat for 2 min. Cover. Leave at room temperature for 2 days or until well fermented. Stir daily. Feed sour dough every 5-7 days.
Don't use for 24 hours after feeding. Keep sour dough refrigerated. Leave out at room temperature for a while before using - must leave at least 1 cup sour dough in container at all times for additional feedings to ferment.
To feed: 1 cup flour, 1/4 cup sugar, 1 cup milk. Mix all ingredients together. Add to sour dough. Leave out at room temperature for a while after feeding, then refrigerate.
Make the Bread
Stir in sugar, salt, and oleo. Cool to lukewarm.
Measure warm water into large warm bowl. Sprinkle in yeast. Stir till dissolved.
Add lukewarm milk mixture, starter and 2 1/2 cup flour. Beat till smooth.
tir in enough additional flour to make a stiff dough.
Turn out on lightly floured board. Knead till smooth - elastic, about 8-10 min.
Place in greased bowl, turning to grease top. Cover.
Let rise in warm place until double in bulk. Punch down, divide into 2 or 3 equal pieces. Knead until all gas bubbles are out and form each piece into a smooth round ball.
Place on greased baking sheet. Or put into 2 loaf pans and cut cross on tops.
Cover. Let rise until doubled.
Bake at 375 for 30 min.
Remove and cool on wire racks. Brush each top with melted oleo.
From Ida Ramsey, Viola, Tenn.