Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Latest Comments

Sour Dough Bread Starter and Bread

Updated June 14, 2018


  • 1/2 cup instant potato flakes
  • 2 cups warm water
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 1 pkg yeast


Dissolve yeast in one-half cup of the warm water, add remaining ingredients and stir well. Keep at room temperature for 24 hours. Put into refrigerator until ready to use. Take out and feed with the following: 1/4 cup sugar 3 Tbsp. instant potato flakes 1 cup warm water Mix well and add to starter. Let stand out of refrigerator all day (8 to 12 hours.) Mixture will be bubbly. Take out one cup to make bread and return remainder to refrigerator. Keep in refrigerator 3 to 5 days and feed again. If not making bread after feeding starter, throw away one cup (or give to a friend). This is to avoid deflating your starter. Sour Dough Bread 1/4 cup sugar 1 Tbsp salt 1/2 cup corn oil 1 cup starter 1 1/2 cups warm water 6 cups Pillsbury Bread flour In large bowl mix the ingredients and make a stiff batter. Grease another large bowl, put in dough and turn over (oily side on top). Cover with foil and let stand overnight. Do not refrigerate. Next morning, punch down dough and knead a little. Divide into three equal parts and knead each part on a floured surface eight to ten times. Put into three greased loaf pans and brush with oil. Cover with waxed paper. Let rise four to five hours (or all day). Bake at 350 degrees for 30 to 45 minutes, depending on your oven. Remove and brush with butter. Cool on rack. Wrap well and store in refrigerator. Bread may be frozen.

Your Recently Viewed Recipes

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Golden Raisin and Broccoli Saladvideocam

With just the right amount of sweet and savory, along with a great crunch throughout, this Golden Raisin Broccoli Salad is sure to be… See more

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.