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Sourdough bread

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Ingredients/Components

sugar - 2 tsp
salt - 2 tsp
baking soda - 1/2 tsp
all-purpose flour - 2 c
unsifted all-purpose flour - 2 c
warm water - 2 c
cornmeal - 1 Tbsp
pinch of sugar - 1 item
active dry yeast - 1 pkg
lukewarm water - 2 Tbsp
"Starter" - 1 c

How to make sourdough bread:

Dough:1 pkg. active dry yeast2 Tbsp. lukewarm water4 c. all-purpose flour2 tsp. sugar1/2 tsp. baking soda2 c. unsifted all-purpose flour1 1/2 c. warm water pinch of sugar1 c. "Starter"2 tsp. salt1 Tbsp. cornmeal Starter: In large bowl mix yeast with warm water and flour. Beat until smooth. Cover and let stand at room temperature for 48 hours, stirring mixture 4 times during the 2 days.

Dough: In a cup soften yeast in warm water with a pinch of sugar for 5 minutes. Pour 1 1/2 cups of warm water into mixing bowl. Stir in yeast mixture and starter. Stir in flour, sugar and salt. Mix vigorously for 3 minutes. Turn into greased bowl. Cover and let rise in warm place until doubled. Mix soda with 1 cup of remaining flour and add to dough. Turn onto floured board. Knead, adding remaining flour little by little until smooth and satiny. Divide dough in half. Shape into 2 loaves on a greased and cornmeal dusted baking sheet. Cover and let rise until doubled. Brush loaves with water. Slash diagonally with sharp knife. Place a shallow pan of hot water in bottom of oven. Bake loaves at 400° for about 45 minutes or until golden. (Store starter in refrigerator for future use. Bring to room temperature for 4 hours before using.)

Recipe categories: Breads, Yeast breads, Sourdough breads.

Rating:

3.3

Average rating: 3.3, total votes: 3

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