How to Make Sourdough Bread



 


Sourdough Bread Recipe

1) Mix 1 cup of starter with 2 cups of water &
2 cups of flour. 


 



2) Let rest in a warm place until bubbly. 
This is referred to as your "sponge"

 


3) Reserve 1 cup of your sponge
as starter for your future bread batches.




4) Cap your starter loosely and refrigerate.




5) For each cup of sponge, add 2 cups of flour.




6) Add salt - approximate 2 tsp per 1 cup of starter




7) Add sugar if desired. 
I use approximately 1 Tbsp per cup of starter




8) Mix and knead until smooth and elastic.
Let rise in warm location until doubled.




9) Shape into loaves.




10)  Place in greased pan(s) to rise.
When doubled in size, bake in 375 degree oven
for approximately 30 minutes.




11) When done loaves should sound hollow
when tapped.  Let cool for 10 minutes in pan
prior to moving to cooling rack.




12) Slice, butter if desired and watch bread
magically disappear!



For instructions on how to make your own sourdough starter see my instructions here -

Genuine Sourdough Starter - How to Make Your Own

Some important things to note -

* Sourdough starter becomes more potent both in it's leavening abilities and in it's sour taste with frequent use.

* Patience is key with sourdough.  It may take longer to rise than bread leavened with commercial yeast.  On the flip side, I've had sourdough perform just as well or better than commercial yeast.  So, watch it carefully and expect it to take a while.

*Remember to save starter out of your sponge each time for next use.  Don't be afraid to experiment with the ingredients you add to your sourdough bread, just be certain to take your starter reserve out of your sponge PRIOR to adding other ingredients.

* If you make bread at least once a week you shouldn't need to feed your starter.  If you don't make bread that often, you will want to feed your starter by stirring, pouring off about 1/2, adding equal parts lukewarm water and flour.  Cover loosely and leave at room temperature until starter begins to bubble.  Then return to refrigerator. 

* A good rule of thumb when figuring how many loaves you will be making is to use one cup of starter with 2 cups of flour per loaf.  You may need to add more flour.  In fact, it is better to start with less and add a little flour at a time until smooth and elastic. 

Happy bread making!  Feel free to share your favorite bread recipe.