Jo Cathey’s Original Sourdough Bread Recipe

The starter should be fed every 7 days, definitely at least every 10-12 days. Never let the starter get less than 1 cup. If you don’t make bread for several weeks you may want to discard some of the starter or share with a friend. Keep the starter refrigerated.

To feed, add: 1/2 c sugar

1 c warm water

3 Tbs potato flakes 

Stir well, let stand at room temperature all day or all night then return to refrigerator.

To make bread, make a stiff batter of: 

1/2 cup sugar

3 tsp salt

1 c starter at room temperature 

1 1/2 c warm water

1/2 c Wesson oil 

6 c pillsbury broneated bread flour

Stir after addition of each ingredient. As the batter becomes very stiff, you will need to use your hands to get it completely mixed. Put the dough in a well greased bowl, and turn dough until all surfaces are greased. Cover the bowl lightly with foil - don’t seal it. Let dough set overnight at room temperature (warm room, no drafts). Next morning punch dough down 3-4 times and separate into 2-3 sections. Knead each section with flour 10-12 times and put into greased loaf pans. Cover lightly with wrap and left rise 5 hours or all day. When ready to bake brush loaves with melted butter. Bake 325 degrees for 30-40 minutes or until golden brown. Let bread set about 15 min before slicing.

Feed morning

Mix night

Next morning-divide

Bake night

Feed night 

Mic morning (next)

Night-divide

Bake next morning

Jo Cathey