Sourdough Bread from scratch starter Home . Contents . Index . Search . Glossary

Print Friendly Recipe Recipe Information Source: Chuck, been making bread using starter sice 1989 Ingredients Starter: 4 cups (950 ml) water in which potatoes have been boiled 4 cups (950 ml) unbleached flour 2 tsp (10 ml) salt 2 tsp (10 ml) sugar Sponge: 1 cup (225 ml) starter 1-1/2 cups (350 ml) warm (105 degree) water 2 cups (475 ml) flour Bread: sponge 2 tbs (30 ml) sugar 2 tbs (30 ml) oil 1 tsp (5 ml) salt 1/2 tsp (2 ml) baking soda 3 cups (700 ml) flour, more as needed Preparation Starter: Add flour, salt, and sugar to the water. Mix. Put in a covered crock. Let stand several days in a warm place until fermantation begins. Sponge: Mix ingredients and let stand, covered, overnight. Bread: To the sponge, stir in sugar, oil and salt. Sift together the baking soda and 1 cup (225 ml) flour before stirring into the sponge. Gradually add 2 cups (475 ml) of flour to make a workable dough. Knead 10 to 15 minutes. (Has a tendency to inhale flour) Place in a greased bowl, turn to coat , then cover and let rise until doubled, about 2 hours. Punch down the dough, divide into 2 parts and shape each into a loaf. Cover and let rise until doubled in size, about 1 hour. With a sharp knife or razor blade, slit the top, once or twice. Bake at 375 degrees (200 C.) for about 30-45 minutes. When done the bread will sound hollow when tapped on the bottom. Cool on a wire rack. Comments

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