It takes time, not money nor work, to make sourdough.
Ingredients
Starter
To
make the starter.
Combine: 1 cup flour, 1 cup water, 1 tablespoon Sugar. Whisk into batter, set in a warm
place. Some number of hours later, shorter for warmer, longer for cooler.
24 hours is not too long. Your starter should have bubbles and smell like it is fermenting.
Combine: 1 cup flour, 1 cup water, 1 tablespoon Sugar. Whisk into batter, set in a warm
place. Some number of hours later, shorter for warmer, longer for cooler.
24 hours is not too long. Your starter should have bubbles and smell like it is fermenting.
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Starter Doubled
Starter Fed
Feed
the starter:
You can see the starter has grown. Now time to feed it. 1 cup of flour, 1 cup of water.
Whisk into a batter. Put into larger container. As it will grow in size. Return starter to warm place.
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Fed Starter Doubled Sponge and Starter for later use
Make the Sponge:
You can see that after feeding and some time later the starter has changed in size.
Now to make the Sponge.
Take 1 cup of starter out. Set aside for the Sponge.
You can now feed your stater or not, depending on your baking pattern.
If you are going to bake again in two days then feeding it now is a good idea,
if you will not bake for three or four days feed it tomorrow or next day.
The sponge. Combine the 1 cup of stater with 2 cups of flour and
water as needed to make a batter. Thicker acts slower, more
aroma, more sour, thinner batter acts faster less sour.
Set this in warm place for about 12 hours.
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Sponge Doubled Sourdough
Make the Dough
With the sponge grown and active, now mix and knead in 2 1/2 +/- cups of flour,
1 tablespoon sugar, 1/2 teaspoon salt. Knead for 10 minutes. Set in warm place to rise.
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Dough has doubled In the oven baking
Bake
Let Rise till the bread has doubled in size. Bake in preheated
oven at 450° for 45 minutes to hour.
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Out of the Oven Set to cool
Cool
This is the hard part, let the bread cool down.
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Sourdough Bread. Easy and so good.
You can not do it wrong, just do it, it is fun and yummy.
Recipe
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Whole Wheat Sour Dough
Knead 10 minutes. Place in greased bowl covered with plastic in refrigerator.
Next morning. Make a ball stretching the top down and over the sides deflating the ball.
Pick Ball up and place it upside down in floured form. Set in warm place to rise for 4-5 hours.
Preheat the oven with Dutch Oven inside. When oven is hot, place hand full of corn meal in Dutch Oven or parchment.
Invert basket and let dough plop into Dutch Oven, score the top of the dough, replace lid.
Bake at 450° for 30 minutes, Remove lid and bake additional 15 minutes or until bread has internal temperature of 200°.
Hints
Make sure starter has been fed and has been active for several hours before making sponge.
You can see the starter has grown. Now time to feed it. 1 cup of flour, 1 cup of water.
Whisk into a batter. Put into larger container. As it will grow in size. Return starter to warm place.
_________________________________________________________________________
Fed Starter Doubled Sponge and Starter for later use
Make the Sponge:
You can see that after feeding and some time later the starter has changed in size.
Now to make the Sponge.
Take 1 cup of starter out. Set aside for the Sponge.
You can now feed your stater or not, depending on your baking pattern.
If you are going to bake again in two days then feeding it now is a good idea,
if you will not bake for three or four days feed it tomorrow or next day.
The sponge. Combine the 1 cup of stater with 2 cups of flour and
water as needed to make a batter. Thicker acts slower, more
aroma, more sour, thinner batter acts faster less sour.
Set this in warm place for about 12 hours.
________________________________________________________________________________
Sponge Doubled Sourdough
Make the Dough
With the sponge grown and active, now mix and knead in 2 1/2 +/- cups of flour,
1 tablespoon sugar, 1/2 teaspoon salt. Knead for 10 minutes. Set in warm place to rise.
______________________________________________________________________________
Dough has doubled In the oven baking
Bake
Let Rise till the bread has doubled in size. Bake in preheated
oven at 450° for 45 minutes to hour.
_____________________________________________________________________________
Out of the Oven Set to cool
Cool
This is the hard part, let the bread cool down.
________________________________________________________________________________
Sourdough Bread. Easy and so good.
You can not do it wrong, just do it, it is fun and yummy.
Recipe
____________________________________________________________________________________________________________
Whole Wheat Sour Dough
1 cup starter
2 cups whole wheat
2 cups white flour
1 tablespoon salt
water
Next morning add 2 oz of water and whisk in, Mix
in
2 cups of white flour 1 tablespoon salt.2 cups whole wheat
2 cups white flour
1 tablespoon salt
water
Mix 6 oz water with 1 cup
starter, mix in 2 cups whole wheat flour. Leave in covered
bowl in warm place overnight.
Mix water and starter first then add whole wheat flour.
Should be the consistency of peanut butter.
Mix water and starter first then add whole wheat flour.
Should be the consistency of peanut butter.
Knead 10 minutes. Place in greased bowl covered with plastic in refrigerator.
Next morning. Make a ball stretching the top down and over the sides deflating the ball.
Pick Ball up and place it upside down in floured form. Set in warm place to rise for 4-5 hours.
Preheat the oven with Dutch Oven inside. When oven is hot, place hand full of corn meal in Dutch Oven or parchment.
Invert basket and let dough plop into Dutch Oven, score the top of the dough, replace lid.
Bake at 450° for 30 minutes, Remove lid and bake additional 15 minutes or until bread has internal temperature of 200°.
Hints
Make sure starter has been fed and has been active for several hours before making sponge.