Monday, October 25, 2010

Sourdough Bread Recipe!

Sourdough Starter

          1 Tbsp yeast
          2 c water
          2 c white flour

          Combine all ingredients (in a non-metal container).  Cover loosely with plastic wrap and allow to sit at room temperature for at least 48 hours, until it foams and develops a pleasantly sour smell.  Cover with plastic wrap and refrigerate.
          Each time you remove some starter, you need to “feed” it.  Just add back 1 ½ c water and 1 ½ c flour, stir, cover loosely, and return start to the refrigerator.  *If you don’t use dump 2 cups every 2 weeks and feed starter to keep it active.
This is what the starter will look like when ready to use ... it is bubbly and has a very "sour" smell.
Sourdough Bread (2 loaves):

          5 ½ c flour (can sub whole wheat for 1 or 2 cups)
          2 c starter
          1 Tbsp salt
          1 c water

          Dissolve the salt in the water in a mixing bowl.  Add the starter and then the flour.  Use dough hook.  Cover with a damp cloth and let rise overnight at room temp.  The next morning, punch down risen dough and divide in half.  Shape each half into a round loaf, make an X-shaped slash on each top, and place the two laves on a greased baking sheet.  Cover with a damp towel and allow to rise at room temp for about four more hours.  Place a pan of water on the bottom rack of the oven and preheat to 400 degrees.  Bake for 35 minutes.

P.S. I will add pictures once I start my new batch!

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