First you need a sourdough starter. This is a great thing to keep on hand in the fridge for whenever the urge arises for a good loaf.
Sourdough starter
2 cups flour
2 cups lukewarm water
2 1/4 teaspoons yeast (1 packet)
mix all ingredients together and let sit in a large bowl covered (I used a rubbermaid with the cover on but not sealed so it could breathe) in a warm space (top of fridge) for 4 to 8 days. This can be stored in the fridge after the yeast has fermented and the starter has a sour scent. Add a little sugar (teaspoon or so) daily to feed the yeast. Most recipes for sourdough use 1 cup per recipe. When you take the cup of starter for your recipe, replace it with 1 cup of flour and 1 cup of water to the remaining starter so you will always have the starter available. Some starters have been passed down from generation to generation this way.
Sourdough bread recipe
makes 2 loaves
1 cup sourdough starter
1 1/2 cups warm water
2 teaspoons yeast
1 Tablespoon sugar
2 1/2 teaspoons salt
5 cups flour
Mix water, yeast, sugar, and salt in bowl. set aside. Place sourdough starter in large bowl. Add 3 cups of the flour. add half of the water mixture. Mix with a wooden spoon or use a kitchen aid mixer with the dough hook attachment. Mix well. Add the remaining flour and water. Mix for a few minutes until a smooth dough forms. Turn dough onto a floured board and knead for a few minutes. Return dough to a greased bowl, cover and let rise for 1 1/2 hours. Divide in half and gently shape two loaves on a sprayed cookie sheet or baking stone (I love my stone for baking any dough) cover with towel or plastic wrap and let rise again for 1 hour. Slash tops of loaves with a knife and bake for 25-30 minutes at 425 degrees.
This is what you get...
YUM. First loaf gone in record time.
Second loaf went well with supper. Hambone soup. Recipe to come. Happy baking!
