Sourdough Bread Recipe

SOURDOUGH BREAD To make Sourdough Starter: In a bowl soften 1 package active dry yeast (2 1/4 tsps)in ½ cup warm water (110 degrees ). Stir in 2 cups warm water 2 cups all-purpose flour 1 tablespoon sugar Beat until smooth. Cover with cheese cloth. Let stand at room temperature until bubbly 5 to 10 davs: stir 2 or 3 times a day. (A warmer temperature speeds fermentaton.) Store, covered, in refrigerator, To use, bring to room temperature. To make bread: 1 package active dry yeast(2 1/4 tsps) 5½ to 6 cups all-purpose four 1 cup Sourdough Starter (room temperature) 2 teaspoons sugar 1 1/2 tsps fine salt or 2 tsps coarse salt ½ teaspoon baking soda Preheat OVEN to 400 degrees In large mixing bowl soften yeast in 1½ cups warm water (110 degrees ). Blend in 2½ cups of the flour, the Starter, 2 teaspoons sugar and salt . Combine 2½ cups of the flour and 1/2tsp baking soda; stir into flour-yeast mixture. Add enough remaining flour to make a stiff dough. Knead on floured surface till smooth and elastic; 5 to 7 minutes. Shape into ball. Place in greased bowl; turn once. Cover; let rise in warm place till double, about 1½ hours. Punch down; divide in half. Cover let rest 10 minutes. Shape in round loaves. Place on a greased baking sheet. With a sharp knife make parallel slashes across tops. Let rise, covered, till double, 1 to 1 1/2 hours. Bake at 400 for 35 to 40 minutes makes two loaves. To keep starter going add 3/4 cup all purpose flour, 3/4 cup water 1 tsp sugar into remainder of starter. Let stand at room temperature until bubbly,at least one day. Cover and chill for later use. If not used in 10 days stir in 1 tsp sugar. Repeat adding sugar every ten days.

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I saved this recipe I just never have bothered to make it yet.

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SOURDOUGH BREAD

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To make Sourdough Starter:

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In a bowl soften

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1 package active dry yeast (2 1/4 tsps)in ½ cup warm

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water (110 degrees ).

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Stir in 2 cups warm water

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2 cups all-purpose flour

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1 tablespoon sugar

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Beat until smooth. Cover with cheese cloth. Let stand at room temperature until

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bubbly 5 to 10 davs: stir 2 or 3 times a day.

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(A warmer temperature speeds fermentaton.) Store, covered, in refrigerator, To use, bring to room temperature.

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To make bread:

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1 package active dry yeast(2 1/4 tsps)

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5½ to 6 cups all-purpose four

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1 cup Sourdough Starter

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(room temperature)

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2 teaspoons sugar

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1 1/2 tsps fine salt or 2 tsps coarse salt

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½ teaspoon baking soda

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Preheat OVEN to 400 degrees

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In large mixing bowl soften

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yeast in 1½ cups warm water (110 degrees ). Blend

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in 2½ cups of the flour, the Starter, 2 teaspoons sugar and salt . Combine 2½ cups of

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the flour and 1/2tsp baking

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soda; stir into flour-yeast

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mixture.

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Add enough remaining flour to make a stiff dough. Knead on floured surface till smooth and

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elastic; 5 to 7 minutes.

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Shape into ball. Place in greased bowl; turn

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once. Cover; let rise in warm place till double, about 1½ hours. Punch down; divide in half. Cover let rest 10 minutes.

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Shape in round loaves.

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Place on a greased baking sheet. With a sharp knife make parallel slashes across tops. Let rise, covered, till double, 1 to 1 1/2 hours. Bake at 400 for 35 to 40 minutes makes two loaves.

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To keep starter going add

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3/4 cup all purpose flour,

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3/4 cup water

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1 tsp sugar into remainder of starter. Let stand at room temperature until bubbly,at least one day.

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Cover and chill for later use.

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If not used in 10 days stir in 1 tsp sugar.

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Repeat adding sugar every ten days.