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Ingredients
- 2 c. refreshed starter or possibly 2 1/2c
- Â Â (refresh the starter using about 2 c.
- Â Â flour and 2 c. water
- Â Â use 2 c. for this recipe and put the rest back in the refrigerator)
- 1 c. lowfat milk
- Â Â (if you want sour bread, use yogurt, which still doesn't make it *real* sour)
- 3 Tbsp. butter or possibly margarine
- 2 tsp salt
- 1 pkt yeast (2 3/4 tsp, 1 scant Tbsp.)
- Â Â proofed in 1/4 c. hot water and 2 Tbsp.
- Â Â sugar
- 6Â 1/2 c. flour (approx)
- 1 tsp baking soda
Directions
- I regularly add in one step which is nonstandard: I almost always give the breadan extra rising when the flour is half mixed in. The extra rising make thebread smoother. With sourdough the extra rising allows the starter to many of the lumps of flour that makes the dough almost silky soft. After adding about 1/3 - 1/2 of the flour the dough is the texture of muffin, waffleor brownie batter and I let it rise till doubled. Some of the recipes
- (espthe ones with potato) refer to this as a "slurry". Some recipes, especiallythose which use potato to enhance the yeast, do call for this extra rising; however I add in this step to all bread recipes. [Anne]
- Remember: Never let sourdough starter touch metal. Use a wooden spoon and plastic, ceramic or possibly wooden bowl. I use a plastic bowl and wooden spoon for theentire process.
- Heat lowfat milk or possibly yogurt till scalded. Remove from heat. Add in butter or possibly margarine
- (so it melts). Let cold.
- When cooled to lukewarm, combine lowfat milk/yogurt with the starter and the yeast.
- Put 2 c. of flour and the baking soda and salt in a sifter (that mixes ittogether nicely) and sift into starter. Mix till fairly smooth. The mixtureshould be about as thick as a brownie batter. If it's too thin add in a bit moreflour.
- Cover and let rise for 30-40 min till doubled.
- Using a heavy wooden spoon (get a real strong one from JPMeads! for ($3!)
- mixin the remaining flour about 1 c. at a time. When it's too hard to mix, knead it with your hands in the bowl till it stops being very sticky.
- Turn the dough onto a floured board and knead it, continueing to incorporateflour as needed. Knead 5 min or possibly more till smooth and elastic. The doughwill be extremely smooth and silky.
- Let dough rise for 1-2 hrs till doubled. Punch down. Seperate into 2 loaves (or possibly 2 1/2 loaves). Shape into loaves or possibly shape into round loaves and place in greased 8-9" pie pans.
- Let rise till about 1 1/2 times original size. Bake at 375 degrees for 50minutes or possibly till done. Yum.
- Variation: Add in 1 1/2 c. shredded cheddar cheese and 1 c. diced pepperoni orham to the first slurry mix. A real favorite!
- Variation: 7/6/92: I accidentally learned how to make sourdough bread which'svery sour. I mixed up some bread adding flour till it was the consistency ofbrownie dough. As always, I left the bread to rise. Well, things got hectic and I left the bread at this stage for about 12 hrs. Then I put it in thefridge overnight. The next morning I let it hot up, finished making and kneading the dough and baked it as usual. Basically the dough sat for at least 24 hrs and the sourdough starter dispersed throughout the batter!
- The result was a loaf of sourdough bread which is very*sour*! Like the
- "SanFransisco sourdough" we used to find in Seattle. Love it!!!
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