sour-dough-bread

Sour Dough Bread

The unique flavor of sourdough bread comes from the starter which must be made several days in advance. Because the fermentation that takes place in the starter is a natural process, the results will vary from batch to batch. This is part of the fun of making sourdough bread.

Makes 1 Large or 2 small round or oval loaves

Starter:

1 package active dry yeast
1 1/2 cups warm water
1 1/2 cups unsifted all-purpose flour
1 tablespoon sugar

Bread:

1 3/4 cups warm water
1 package active dry yeast
1 cup starter

6 1/2 to 7 cups unsifted all-purpose flour
1 tablspoon sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda

Directions:

1. Three to four days before making bread, prepare starter. Dissolve yeast in warm water; beat in flour and sugar until smooth. Cover and set aside at room temperture over night. Then refrigerate until ready to use at least three more days. When some of starter is used, replace with 1/2 cup flour, 1 teaspoon sugar, and 1/2 cup warm water for each cup of starter used.

2. To make bread, place water in a large bowl. Stir in yeast; set aside to soften.

3. Add starter, 6 cups flour, sugar, salt and soda to yeast mixture. Stir with a wooden spoon until all ingreients are moistened. Knead in bowl until mixture forms a ball.

4. Sprinkle 1/2 cup flour over a board. Turn out dough and knead until smooth and shiny, adding more flour if necessary - about 3-5 minutes.

5. Oil a large bowl. Form dough into a ball; place upside down in bowl and turn over to oil top of dough. Cover loosely and allow to rise in a warm draft-free place until double in volume - about 45 minutes.

6. Lightly grease a spot in the ceter of 1 04 2 baking sheets the size of loaves you are going to make. PUnch down dough. Form into 1 or 2 round or long loaves and palce on cookie sheet. Slash tops with a sharp knife, if desired.

7. Set loaf or loaves aside, loosely covered and allow to rise in a warm draft-free place until double in volume - about 45- 60 minutes.

8 Heat oven to 400 degrees F. Bake until golden brown and loaf sounds hollow when top is tapped - about 25 - 30 minutes. Remove from pan and cool on cooling rack.