The life and times of the Redding family.

Wednesday, December 06, 2006

Nanny Pugh, Charlie Sourdough Starter and Bread Recipe

Earlier this year our friends (the Osburns) took us up into the hills, I am talking waaaaaay out in the hills, of West Virginia to spend a couple of days. We (I am talking all 9 of us and my in laws too!) stayed on a wonderful farm with a wonderful lady we call Nanny Pugh. She lives in a house her husband and his father built with at least 6-8 bedrooms. I do not know if I have ever slept better. Every bed has homemade quilts covering them. We played in the creek, climbed mountains, saw the sights, looked at beautiful quilts and just enjoyed ourselves in a wonderful way. We ate fresh food, with apples, blueberries, corn, tomatoes, etc. all just out the back door. I wish I could spend a year with Nanny Pugh and write down all the lessons she has to teach. I have never had a more gracious hostess and I really did not want to leave. I received the following recipe from Nanny Pugh and it is wonderful!

Charlie Sourdough Starter

To make your starter........

3 packages yeast
1/2 cup warm water 105-115 degrees
1 cup warm water
2/3 cup sugar
3 Tablespoons potato flakes

Dissolve yeast in 1/2 cup warm water. Then feed it with 1 cup warm water, sugar, and potato flakes.
Let mixture set out all day then refrigerate for 2 to 5 days. Take out; feed again with water, sugar, and potato mixture and let set out all day or overnight.
Now you are ready to use 1 cup of starter to make your first bread or rolls. The rest goes back in the refrigerator.

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!

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