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Sourdough Bread from scratch starter
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Chuck, been making bread using starter sice 1989

  • 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
  • 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.

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