P1100317

Sourdough Bread Recipe

Ingredients

  • 6 cups all purpose flour
  • 1 cup sourdough starter
  • 2 1/4 t. yeast
  • 1 T. salt
  • 1 T. vegetable oil
  • 1 T. sugar
  • 2/3 c. milk
  • 1 1/3 c. warm water

Combine starter, yeast, water and sugar into mixer bowl. Add salt, oil and flour. Mix together in mixer with dough hook for about 3 minutes. Consistency of dough should be slack and moist (add additional flour or starter depending upon altitude and humidity to achieve desired consistency – akin to consistency for ciabatta).

Place dough in an oiled bowl and cover. Let rise until doubled, about 3 hours.

Take dough and divide in half. Place cast iron dutch oven into oven at 450 degrees. Heat for 1/2 hour and then take 1/2 of bread dough and place into cast iron. Cover and cook for approximately 30 minutes or until brown and crusty. Repeat with remaining dough to make 2 loaves.

Sourdough starter recipe

I have had this starter for about 9 years. Originally I boiled one potato cut up in one cup of water. Discard potato and cool water. Place cooled potato water in bowl or mason jar covered with cheesecloth. Leave on counter for approximately 5-7 days. The potato water should pick up natural yeast in the air. You can supplement this process by placing the jar/bowl close to a bowl of grapes which carry a natural yeast on them. Refrigerate starter after 7 days in a tightly sealed container. To use: Bring starter to room temperature and feed it with one cup water and one cup flour before each use.

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