Russian Black Bread for the Bread Machine

[pondlady]

1 1/2 t yeast
2 2/3 c bread flour
3/4 c rye flour
1 1/2 t salt
3/4 c mashed potatoes
1 1/2 t vegetable oil
3 T caramel coloring (Kitchen Bouquet)
3/4 c sourdough starter
3/4 c water

Add to your machine in the order according to your directions.

[cat lover]

I love any breads that use soursdough starter! Do you have a particular sourdough starter recipe that you use?

[pondlady]

This recipe was published in Southern Living magazine in 1982
Original contributor was Mrs. Ben F. Harper of Chattanooga, Tenn.

1 pkg dry yeast
1/2 c warm water
2 c all-purpose flour
1 t salt
3 T sugar
2 c warm water
Herman Food (recipe follows)

Dissolve yeast in 1/2 c warm water; let stand 5 minutes. Combine next 4 ingredients in a medium-size non-metal bowl. Add yeast mixture, and mix well. Cover loosely with cheesecloth and let stand in a warm place (80 to 85 degrees) for 72 hours, stirring 2 to 3 times daily. Place fermented mixture in refrigerator, and stir daily; use within 11 days. To use, remove sourdough starter from refrigerator and let stand at room temperature at least 1 hour. Stir well, and measure amount of starter needed for recipe. Replenish remaining starter with Herman Food, and use within 2 to 14 days, stirring daily. When sourdough starter is used again, repeat above procedure for using and replenishing starter. Yield: about 2 cups.

HERMAN FOOD:

1/2 cup sugar
1 cup all-purpose flour
1 cup milk

Stir all ingredients into remaining sourdough starter and refrigerate.
NOTE: Herman Sourdough Starter may be frozen. Before using, let thaw at room temperature until mixture is bubbly (about 5 hours).

[cat lover]

Thanks pondlady!