Anon001
04-30-2009, 02:22 PM
Okay,... I was suppose to post this for someone and kept forgetting.. Hope this gets me outta hot water! ;D ;D
Sourdough Bread
2 cups Sourdough Starter
3 cups flour
2 TBSP softened Butter
4 tsp Sugar
2 tsp salt
In a bowl, combine, starter, sugar, salt, butter.
Mix well. Knead in flour a half-cup at a time.
Knead in the flour until the consistency is right. It should be a soft dough. I always knead at least 20 minutes or until the dough has a nice shine sheen to it. Keep in mind that the flour required will vary depending on elevation, humidity, type of flour, etc.
Cover the dough with a kitchen or lightweight towel and let rise until double in a warm draft free place. I usually place a pan of warm water in the oven under the rack and the dough on the rack anytime I raise dough. Being sourdough it can take from one hour to 3 or so depending on your starter.
Punch the dough down and knead a little more. Make a loaf and place it on a baking sheet or in a loaf pan. Loaf pans are different in size. Be sure the dough doesn't take up more than 1/2 to 2/3 of the height of your loaf pan. If it does, split it into two loaves.
Slit the top and place with a towel to rise again until double the original size.
Do not preheat the oven. But turn it to 350 and bake for 30 to 45 minutes or until it sounds hollow.
Turn it out on a rack to cool. I usually wrap mine in a towel while still hot. This helps to keep the crust from being as hard.
This recipe can also be doubled.
For a traditional sourdough starter I posted in another thread click on Sourdough Starter (http://www.backwoodshome.com/forum/yabb/forum.pl?board=foo-recipes;action=display;num=1239915584) and go down to the third posting.
Paul
Sourdough Bread
2 cups Sourdough Starter
3 cups flour
2 TBSP softened Butter
4 tsp Sugar
2 tsp salt
In a bowl, combine, starter, sugar, salt, butter.
Mix well. Knead in flour a half-cup at a time.
Knead in the flour until the consistency is right. It should be a soft dough. I always knead at least 20 minutes or until the dough has a nice shine sheen to it. Keep in mind that the flour required will vary depending on elevation, humidity, type of flour, etc.
Cover the dough with a kitchen or lightweight towel and let rise until double in a warm draft free place. I usually place a pan of warm water in the oven under the rack and the dough on the rack anytime I raise dough. Being sourdough it can take from one hour to 3 or so depending on your starter.
Punch the dough down and knead a little more. Make a loaf and place it on a baking sheet or in a loaf pan. Loaf pans are different in size. Be sure the dough doesn't take up more than 1/2 to 2/3 of the height of your loaf pan. If it does, split it into two loaves.
Slit the top and place with a towel to rise again until double the original size.
Do not preheat the oven. But turn it to 350 and bake for 30 to 45 minutes or until it sounds hollow.
Turn it out on a rack to cool. I usually wrap mine in a towel while still hot. This helps to keep the crust from being as hard.
This recipe can also be doubled.
For a traditional sourdough starter I posted in another thread click on Sourdough Starter (http://www.backwoodshome.com/forum/yabb/forum.pl?board=foo-recipes;action=display;num=1239915584) and go down to the third posting.
Paul