Here, by request, is my recipe or method for mock sour-dough bread.
The benefit of this method is that an over-night starter is made and one isn't 'feeding' a finicky starter that must be used, renewed [fed!] constantly.
There are various recipes online.
I tweaked a basic recipe until I was pleased with the result.
Over-Night Starter:
1 c. hot water
1/3 c. sugar
[original specified white sugar, I use brown sugar as I don't make white bread.]
4 Tbsp instant potato flakes
1/4 t. dry yeast
Stir together, cover loosely;
Leave on counter overnight.
To Make the Bread:
Next Day
In large bowl combine 2 1/2 c. warm water
1 Tbsp. yeast
1/4 c. honey
1/2 c. veg oil
1 Tbsp salt
To this mixture add the starter and stir to combine.
7-8 cups of flour called for in the recipe.
I don't measure.
I add approximately 3 cups fine whole wheat flour and enough unbleached flour [King Arthur] to make a classic bread dough.
Knead, set to rise in oiled bowl; punch down when doubled and knead, then shape into loaves and let rise again.
Bake at 350 until tops are brown and sound slightly hollow when tapped.
