Bread Starter 3rd Generation Family Favorite

“You say I had a role in the wedding reception luncheon!  How can that be? “ I live in California and the wedding reception for 120 guests was held in Oregon. As a ninety year old I didn't travel hundreds of miles to attend my cousin’s grandson’s ceremony.

She went on to explain the light feathery bread rolls served with butter had made an impression on the diners.  “Remember you gave me the bread starter when we were in California in 1965.  I’ve used it almost every week since then.  I add a package of yeast once in awhile to liven it up, but it is still the original starter you gave me.” 

That telephone call stirred many memories of the delicious sourdough rolls, bread, and other bakery goods my mother baked in my childhood.  There was no treat greater than coming home from school and to be given a hot cinnamon roll and a glass of cold milk.

  

The quart jar with the yeasty mass was kept in the downstairs cellar where it was cool.  Many a time I was sent to bring it up for Mom to set the bread dough to rise overnight.  Next morning she would place a portion back in the jar to be used next bread making day.  For that day’s baking, the starter was mixed with flour, salt, sugar and water.  This was kneaded, let to rise, shaped into pans, let to rise again.  Then it was baked in our wood burning stove.

Later, I was sent to return the starter jar which was never washed to the cellar shelf.

This was our bread supply day after day, week after week, out on the farm twenty miles from a store.  A trip to town brought another treat with store bought bakery light bread eaten with delight.

This same Bakery Starter can be used today and here is the recipe.

3 ½ cups unsifted bread type flour

• 1 tablespoon sugar
• 1 package active dry yeast
• 2 cups warm water 

Combine flour, sugar and dissolved active dry yeast in a large bowl.  Gradually add warm water to dry ingredients and beat until smooth.  Cover with transparent wrap; let stand in warm place for 2 days.

To use in recipe:  Measure out amount called for in recipe and use as directed.
To replenish starter:  To remaining starter, add 1 ½ cups bread type flour and 1 cup warm water.  Beat until smooth.  Store, covered in warm place.  Stir before using.  If not used in one week, remove 1 ½ cups starter and follow directions for replenishing.

After moving to a different city in 1988, I had to begin a new batch and it was very cold outside.  My source for a warm place was on top of our water heater.  It worked just fine and my daughter-in-law is using that starter to this day!