Sour Dough Bread and Starter
This recipe was given to me by
1 packet yeast
cups warm water
in 1/4 cup warm water. Add sugar, vinegar, salt, all purpose flour.
Add remaining water until a creamy batter is formed. Place in a glass
bowl, cover and let sit until it starts to ferment. About 3 days.
It will take on a powerful sour smell. Stir again until creamy and
measure out what is called for in the recipe.
starter with equal amounts of flour and water. Let sit on counter,
covered for about 24 hours. Place in refrigerator, and bring to room
temperature before using. Replenish after each use, let stand 24
hours, then place in refrigerator again.
Sourdough Bread Recipe
1 1/2 cups
1 packet dry
vital wheat gluten (makes bread rise well) found in supermarket
1/4 cup olive
6 to 8 cups
(approximately) unbleached flour
The day before:
In a large
bowl, mix together the starter, water, yeast and vital wheat gluten.
Add 3 cups of the flour. Cover with a damp cloth, and let this sponge
sit overnight. At this point, you may let the sponge sit for as long
as 24 hours: The longer it rests, the more sour your final bread will be.
Add the salt,
oil, and enough of the remaining flour to make a soft dough that cleans the
sides of the bowl. Turn the dough out onto a lightly floured work
surface, and knead it, adding more flour as necessary, until it's smooth and
resilient. Use all the flour. Place the dough in a lightly greased
bowl, cover it with a damp cloth, and let rise for 2 hours. The dough
should double in size. Again, the dough can rise for as long as 12
hours at this point, to develop flavor.
dough down and divide it into two pieces. Knead each piece on a
lightly floured surface. Form each piece into a round ball and place
each on a baking sheet that has been greased and sprinkled with cornmeal.
Cover the loaves with a damp cloth and let rise for 1 hour more, or until
double in size.
loaves are rising, preheat oven to 375 F. Make 3 slashes in the top of each
loaf. This helps bread to rise evenly in oven. Bake the bread for 35
minutes or until golden brown. Or when bread sounds hollow when thumped, or
until interior measures 190 F to 205 F on a thermometer. Remove from
oven, and cool completely on wire rack. 2 large loaves.