From the DragonPoodle Test Kitchen: Sourdough Bread

 As sometimes happens, I am using this blog to communicate something specific to one person.

I gave Missie some sourdough starter and promised her my recipe.  Two attempts at emailing this to her failed.  I use a free word processor (Libre Office) and her computer couldn't read the formats I used to send it to her.

So here it is. 

 

 

Sourdough Bread

Start this one and a half days before serving. This is REAL sourdough bread, in which all the yeast comes from the sourdough starter.

Ingredients Actions

Starter

NUMBER OF LOAVES	1	2	4
Sourdough starter	¼ cup	½ cup	1 cup
Flour	¾ cup	1-1/2 cups	3 cups
Lukewarm water	½ cup	1 cup	2 cups

Mix. Use your judgment about the water—should be able to stir it. Let stand covered for one day, preferably in a warm place. Should look foamy at the end of the first day.

Dough

NUMBER OF LOAVES	1	2	4
Lukewarm water	½ cup	1 cup	2 cups
Sugar	1 tablespoon	2 tablespoons	¼ cup
Salt	½ teaspoon salt	1 teaspoon salt	2 teaspoons salt
Oil	1 table	2 tablespoons	¼ cup
Flour	2-1/2 to 3 cups	5 to 6 cups	10 to 12 cups

Stir all ingredients into starter and mix. Knead. My large Kitchen Aid mixer with dough hook can handle up to four loaves. Use your judgment about the flour and water, too. The flour itself and the humidity of the air can cause some pretty wild variations in how much you will need.

Original recipe says to let rise, punch down, and let rise again, but I had good results with skipping the first rise and going directly to rolling it into loaves. Let rise.

This is MUCH slower to rise than conventional bread—plan on a couple of hours rise time in a warm place.

Bake at 350F for 25 minutes or until loaf sounds hollow when thumped.

Makes terrific pizza dough. One loaf will stretch to cover a regular size cookie sheet for pizza.