Baking Season Has Arrived

Mimi Bread Starter

It's that time of year. The time that many of us bake more often than we usually do. Whether it's for fall festivals, holiday bazaars, church bake sales, gifts for neighbors or teachers, it is time to at least think about what you can make.

This morning I stirred up starter for what my grandchildren call "Mimi Bread." It's typically referred to as sourdough because it uses a starter, but it isn't true sourdough. What it IS, is delicious! At one point when my girls were growing up, I kept the starter going for 5 years. At this very moment, I haven't made any in a couple of years.

But I got a request to make some for a bake sale for a holiday bazaar our church is hosting. (Daddy-O was thrilled because he will get some.) I pulled out the recipe. I made it so often for a very long time, I had this recipe laminated. If you have any thoughts of trying this, be aware that it takes the starter 5 days to "do its thing" before you can use any. I mixed mine this morning and stuck a post-it note to the bowl to remind me which day I need to add the yeast.

This recipe is beginner friendly. In the last few months, my "grown and gone" granddaughter made it for the first time and a friend asked for the recipe right after I had sent it to Big Sister. Both had to make the starter. And both of them baked beautiful bread. Don't be afraid.

**THE STARTER DIRECTIONS ARE AT THE BOTTOM OF THE RECIPE.**

SOURDOUGH BREAD

1 cup starter

1/4 cup sugar

1/4 cup oil

1-1/2 teaspoons salt

1-1/2 cups warm water

6 or more cups bread flour (use the extra to flour the surface for kneading)

Mix bread ingredients. (I use a wire whisk to mix in the first 3 cups, and then use a spoon for the last three cups.) Place in large bowl sprayed with PAM.  Lightly spray dough with PAM.  Cover with plastic wrap.  Let stand and rise at least 8 hours.

Punch down dough and knead on floured board about 10 times.  Divide into 3 parts.

Spray three 8-inch loaf pans with PAM.  Shape dough and place in pans.

Cover loosely with plastic wrap.  

Let stand and rise until pans are full, about 5 to 6 hours.

Bake at 350 degrees for 30 to 40 minutes, or until brown and bottom sounds hollow when tapped. Cool on a wire rack.

Whole wheat bread:  Use 2 cups whole wheat flour and 4 cups bread flour.

To feed starter:  Remove 1 cup for baking (or discard) and feed with 1/3 cup sugar, 3 tbsp. instant potatoes and 1 cup warm water.  Mix well and let stand 8-12 hours.  Then refrigerate.  Store in plastic container with slits cut in lid. Feed every 3-7 days. 

(My favorite container for storage is a large Cool Whip container. Cut an "X" in the lid to let the starter breath.)

To make starter:  Double the feeding recipe.  Put in a glass or plastic container, loosely covered.  Let set out for 4 days.  Then add one pack dry yeast.  Let stand another 24 hours.  Use 1 cup for the first batch or store in refrigerator for up to 7 days.

This bread freezes beautifully. It makes a great gift.

One reason I like this recipe is that it makes 3 loaves from one baking. Daddy-O, of course, will get a loaf from my first round. The other loaves will go into the freezer for the sale. And I'll have time to make before the bazaar that happens in 3 weeks. 

Other bread recipes that are also good for gifting or bake sales: 

Pumpkin Bread This also makes 3 loaves. No yeast required. Just stir and bake. Also freezes well.

No-Knead Artisan Bread  This is delicious and doesn't require starter—or planning ahead time to make the starter. But it only makes one loaf. I was asked to make 8 loaves for a church dinner a couple of years ago. And I did. I baked one loaf a day and froze them.

**My bread photos are from previous posts about this recipe. But the loaves always look the same. 😊