A recipe sheet from Pillsbury’s Best dated 1983, a bit stained. Found in an old box of recipes picked up at a lot sale.

SOURDOUGH BREAD

STARTER

1 pkg. active dry yeast
2 cups warm water
3 1/2 cups Pillsbury’s Best Bread Flour
1 tablespoon sugar or honey

BREAD

1 cup starter
5 1/2 to 6 cups Pillsbury’s Best Bread Flour
1/4 cup sugar
1 tablespoon salt
1 2/3 cups warm water
1/3 cup oil

In large non-metal bowl, dissolve yeast in warm water (105 to 115° F.); let stand 5 minutes. Add 3 1/2 cups flour and 1 tablespoon sugar; blend well. Cover loosely with plastic wrap and cloth towel. Let stand in warm place (80 to 85° F.) for 5 days, stirring at least once each day. When the starter is ready for use it is bubbly and may have a yellow liquid layer on top. Stir well before using.*

In large bowl, place 1 cup starter.** Add 2 cups flour, 1/4 cup sugar, salt, 1 2/3 cups warm water (105 to 115° F.) and oil; blend well. Stir in 2 1/4 to 2 3/4 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in remaining flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place 8 to 10 hours or overnight.

Grease 3 cookie sheets or 9-inch round pans.*** Punch down dough several times to remove all air bubbles. Divide dough into 3 parts. Allow to rest, covered with inverted bowl for 15 minutes. Work dough with hands to remove large air bubbles. Shape into round loaves. Place on prepared cookie sheets. Cover, let rise in warm place until doubled, 2 to 3 hours. Heat oven to 400° F. With sharp knife make three 1/4-inch deep slits on top of each loaf. Bake for 20 to 25 minutes or until loaves sound hollow when lightly tapped. Remove from cookie sheets immediately. 3 loaves.

TIP:

*If starter will not be used immediately, cover and refrigerate until ready to use. Return to room temperature before using.

**If desired, starter can be replenished for future use. After removing 1 cup starter, add to remaining starter 1 cup flour, 2/3 cup warm water (105 to 115° F.) and 1 teaspoon sugar or honey; blend well. Cover loosely with plastic wrap and cloth towel. Let stand in warm place (80 to 85° F.) 10 to 12 hours or overnight. The starter will become bubbly and rise. Stir, cover and store in refrigerator. Repeat this process each time the starter is used. If starter is used once a week it will remain active. If not used, stir in 1 teaspoon sugar or honey weekly.

***Three 8×4-inch loaf pans can be used. Bake at 400° F. 25-30 minutes.

HIGH ALTITUDE–Above 3500 feet: No change.

copyright THE PILLSBURY COMPANY, 1983