Sourdough Starter and Sourdough Bread Recipe
in Diana's Recipe Book
(total ratings: 5)
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|Servings: Makes 2 loaves|
Sourdough gets its tangy flavor from a slightly fermented starter. It’s the namesake ingredient in the famous bread from San Francisco and can also be used in pancakes, muffins, and other yeast breads. To prepare the starter, you’ll need to begin 5-10 days in advance of baking.
For Sourdough Starter:
1 package active dry yeast
2 1/2 cups lukewarm water (105-115 degrees)
2 cups all-purpose flour
1 tablespoon sugar or honey
1 cup sourdough starter, above
5 1/2-6 cups all-purpose flour
2 packages active dry yeast
1 1/2 teaspoons salt
1 1/2 cups warm water (120-130 degrees)
1 egg yolk
1 tablespoon water
Steps for Making Sourdough Starter
1. Fermenting Starter
After stirring to mix all ingredients thoroughly, cover the freshly made starter with cheesecloth to protect it from pests and airborne dust.
2. Storing Starter
Let the starter ferment for 5 to 10 days, then transfer from the bowl to a clean glass jar with a lid. Seal and refrigerate. Bring to room temperature before using.
FOR SOURDOUGH STARTER:
In a large mixing bowl soften yeast in 1/2 cup of the lukewarm water. Stir in the remaining water, flour, and sugar or honey. Stir till smooth. Cover the bowl with 100 percent cotton cheesecloth. Let stand at room temperature (75-85 degrees) for 5-10 days, stirring 2-3 times each day, or till the mixture has a sour, fermented aroma. (Fermentation time depends upon the room temperature. A warmer room hastens fermentation.) When fermented, transfer sourdough starter to a 1-quart jar or plastic container. Loosely cover and refrigerate. If starter isn’t used within 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days till used (the starter can be kept indefinitely). To use starter, bring desired amount to room temperature. For every cup used, stir 3/4 cup all-purpose flour, 3/4 cup water, and 1 teaspoon sugar or honey into the remaining amount. Cover and let stand at room temperature for at least 1 day, or till bubbly. Then refrigerate for later use.
Bring 1 cup sourdough starter to room temperature (about 1 hour). In a large mixing bowl combine 2 1/2 cups of the flour, the yeast, and salt. Add the 1 1/2 cups warm water and the sourdough starter. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8-10 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Lightly grease a large baking sheet. Sprinkle with cornmeal. Roll each half of dough into a 15x10-inch rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends. Place, seam-side down, on the prepared baking sheet. Cover and let rise in a warm place till nearly double (35-45 minutes).
Place an ovenproof ceramic or heavy-duty glass baking dish filled with 1 inch of water on the lowest rack of the oven. Preheat the oven to 425 degrees. Let the water steam the oven while the bread rises.
Combine egg yolk and water. Brush dough with egg wash. With a very sharp knife or single-edge razor blade, make 4-5 diagonal cuts about 1/4 inch deep across top of each loaf. Place baking sheet with bread on rack above pan of water. Lower oven temperature to 375 degrees; bake for 30-35 minutes, or till bread is golden brown and sounds hollow when tapped. (If necessary, cover loosely with foil the last 15 minutes to prevent overbrowning.) Remove bread from baking sheet; cool on a rack.
Makes 2 loaves (15 servings each).
|Date: February 13, 2003|
I have made this receipe twice and it is a winner! Ive never made sour dough bread, but everyone scarfs it down pronto. My grand son even ran off with a loaf and hid it! Good Job!
This recipe is good, but lets face it.. if it contains commercial yeast to get it started, then it is not sourdough. Real sourdough has only 2 ingredients, flour and water. From that you nurture it to capture the local yeasty beasties in the air and on the flour. So simple and inexpensive, and real. There was no commercial yeast in our forefathers sourdough. There is nothing like the real thing.
You can accomplish this same recipe just using a preferment with commercial yeast overnight and the next day include some more commercial yeast with more flour and water and bake that day. Makes excellent bread.
I give this recipe a good rating, as it is a good recipe that could be used as a preferment and that it is not real sourdough.
This is a great recipe. Yes Trixie, this bread is made from yeast, but that does not mean it is not real sourdough. Whether you capture yeast from the air or use a packet, it is still YEAST. With yeast from the air you just capture local flavor.
well trixie for it to be considered a real sour dough by using your suggested method you would have to live where i do to do it the bay area. this recipe rocks.
I made my first batch of sourdough bread last night using your recipe for the bread. (The starter recipe I got from someone else.) It turned out great!!! I used bread flour instead of all-purpose flour, and I also added some olive oil. I'm very happy! Thanks so much for sharing the recipe! :)