Sourdough Starter & Bread
Yield
servingsPrep
?Cook
60 minReady
4 daysLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| starter | |||
| 1 | tablespoon |
yeast, active dry
|
|
| 2 | cups |
water
90 degrees F, warm |
|
| 1 | tablespoon |
sugar
|
|
| ½ | cup |
water
100 degrees F, warm |
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
salt
|
|
| bread | |||
| 1 | tablespoon |
butter
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | x |
all-purpose flour
|
*
|
| 2 | cups |
starter
|
* |
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| starter | |||
| 15 | ml |
yeast, active dry
|
|
| 473 | ml |
water
90 degrees F, warm |
|
| 15 | ml |
sugar
|
|
| 118 | ml |
water
100 degrees F, warm |
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
| bread | |||
| 15 | ml |
butter
|
|
| 2.5 | ml |
baking soda
|
|
| 1 | x |
all-purpose flour
|
*
|
| 473 | ml |
starter
|
* |
| 5 | ml |
sugar
|
|
Directions
STARTER: Dissolve yeast in first quantity of water.
Put in a non-metallic container (crock, mason jar, etc.)
Let stand for 10 minutes.
Add second measure of water, flour, sugar, and salt.
Cover and let stand at room temperature for 3 to 4 days.
Shake container every day.
BREAD: Put Starter in a large bowl and add butter, baking soda, and sugar.
Add enough flour to make a stiff dough (about 4 cups).
Knead unitl smooth and place in a greased bowl and let stand in a warm place (no warmer than 90 degrees F).
In a greased bread pan add 1 tablespoon corn meal on bottom and sides.
Punch down bread and put into greased bread pan.
Let rise again in the same warm place.
Bake at 350℉ (180℃) F for 1 hour.
