Sourdough Bread
Sourdough began in the old West in starter crocks in chuck wagon larders, homesteaders' kitchens and covered wagons. Old starters were carefully guarded and shared with family and friends. My strain of sourdough starter is 15 years old and I store it in my refrigerator. Each time you use part of your starter, replenish it with equal amounts of milk and flour. If you prefer, you can buy commercially prepared dehydrated sourdough starter, but it is so easy to make. Some recipes for starter call for water instead of milk, but this is how I have been making it for years. Sourdough gets its unique flavor from the air in your surroundings. When I replenish or feed my starter in the summer time, I leave it near a window and it catches the night air and mist of the ocean.
Simple Sourdough Starter2 cups (500 ml) milk2 cups (500 ml) flour
Place milk in a glass jar or crock (nothing metal) and allow to stand at room temperature for 24 hours. Stir in the flour and cover with cheesecloth for 4 to 5 days, depending on how long it takes to bubble and sour.
1 ½ cups (375 ml) warm water1 T (15 ml) active dry yeast 2 t (10 ml) honey or sugar1 cup (250 ml) sourdough starter 4-5 cups (1 litre-1.250 litres) unbleached bread flour2 t (10 ml) sea salt½ t (2 ml) baking soda
Pour water into the bowl of an electric mixer, add yeast and honey or sugar.Swirl to combine and let proof for 10 minutes, until mixture becomes foamy.Attach the bowl to the mixer and add a dough hook.Add the starter, flour, salt, and baking soda. Mix at medium speed for 5 minutes.Turn out onto a lightly floured surface and knead for about a minute or so, adding alittle more flour as needed to control the stickiness. Form dough into a smooth ball and place into an oiled bowl, cover and let rise in a warm spot for 2 hours.
Punch dough down and form into two oblong shapes and place on a lightly oiled baking sheet.Place a small ovenproof pan of boiling water in oven and preheat oven to 400 F (200 C) degrees.Just before baking make diagonal slashes on the top of the loaf with a wet and very sharp serrated knife and then brush with water.
Bake for 20 minutes; reduce heat to 375 F (190 C) degrees and bake an additional 15 minutes until golden.
Transfer breads with a large spatula to a rack to cool completely.
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Simple Sourdough Starter2 cups (500 ml) milk2 cups (500 ml) flour
Place milk in a glass jar or crock (nothing metal) and allow to stand at room temperature for 24 hours. Stir in the flour and cover with cheesecloth for 4 to 5 days, depending on how long it takes to bubble and sour.
1 ½ cups (375 ml) warm water1 T (15 ml) active dry yeast 2 t (10 ml) honey or sugar1 cup (250 ml) sourdough starter 4-5 cups (1 litre-1.250 litres) unbleached bread flour2 t (10 ml) sea salt½ t (2 ml) baking soda
Pour water into the bowl of an electric mixer, add yeast and honey or sugar.Swirl to combine and let proof for 10 minutes, until mixture becomes foamy.Attach the bowl to the mixer and add a dough hook.Add the starter, flour, salt, and baking soda. Mix at medium speed for 5 minutes.Turn out onto a lightly floured surface and knead for about a minute or so, adding alittle more flour as needed to control the stickiness. Form dough into a smooth ball and place into an oiled bowl, cover and let rise in a warm spot for 2 hours.
Punch dough down and form into two oblong shapes and place on a lightly oiled baking sheet.Place a small ovenproof pan of boiling water in oven and preheat oven to 400 F (200 C) degrees.Just before baking make diagonal slashes on the top of the loaf with a wet and very sharp serrated knife and then brush with water.
Bake for 20 minutes; reduce heat to 375 F (190 C) degrees and bake an additional 15 minutes until golden.
Transfer breads with a large spatula to a rack to cool completely.
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