|½ cup||Veg Oil|
|1½ cup||Warm Water|
|3 tsp||Instant Potatoes|
|1 cup||Warm Water|
Charlie Sourdough Bread
First, You need to feed Charlie every Tuesday and Friday morning; you will mix bread on Tuesday and Friday nights and you will bake bread on Wednesday and Saturday afternoons. If you cannot bake on these days, refrigerate Charlie after he has been fed and allowed to set at room temperature for 8 to 10 hours.
To feed: Add 3/4 cup of sugar, 3 Tablespoons instant potatoes and 1 cup of warm water to Charlie. Stir well and let set on counter top uncovered for 8 to 10 hours.
To mix: Use a large bowl greased with oil. Start with 1 cup of Charlie, add 1/4 cup sugar, 1/2 cup vegetable oil, 1 1/2 teaspoons salt, 1 1/2 cups warm water. Mix these well with a wooden spoon, then add 6 cups plain or bread flour (I usually use 2 cups fresh ground whole wheat and 4 cups all purpose). Mix well. Pour mixture into larger bowl greased with oil; cover with a clean cloth and let stand over night on countertop. Next morning divide into 2 parts. Knead each part with a little flour. You do not have to knead this dough much; maybe 10 times until not sticky. Put each part into a loaf pan greased with solid shortening. Brush lightly with oil and let rise uncovered on countertop for 7 to 8 hours. Bake at 325 for 45 minutes. Remove from oven and brush with butter. Within 10 to 15 minutes remove bread from pan so it does not sweat.
Please let Charlie breathe. Keep him in a plastic bowl with holes punched in lid or covered with plastic wrap with holes. Do not put anything on top of it or Charlie will die.
If starter gets too full or you want to give some to a friend, pour out 1 cup of Charlie into another plastic bowl. Feed both Charlies on the same day and pass one on to your friend. At least 1 to 2 cups of Charlie must be kept in order to keep him alive.
Bread can be baked on other days, too, as long as 1 cup of Charlie has been allowed to set at room temperature for 8 to 10 hours before mixing.
This makes wonderful bread!