Sourdough Bread from scratch starter
- Chuck, been making bread using starter sice 1989
- 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
- 1 cup (225 ml) starter
- 1-1/2 cups (350 ml) warm (105 degree) water
- 2 cups (475 ml) flour
- 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
- 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.
- Mix ingredients and let stand, covered, overnight.
- 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.