Good Afternoon, Sweeties….It is finally time to bake sourdough bread. It took some time to get the starter to be yeasty goodness. Starter normally does not take this long or require the adding of other ingredients. To this starter, I adding 1/2 cup of my older active starter, but you can add a package of dry yeast. Sometimes if there is not enough wild yeast in the air, a starter can need some help. Other bakers here in Northern Nevada have told me about their troubles with growing sourdough starter.
The bread recipe I use is the one I have been using for many, many years. I usually start my dough in the evening after dinner because it has a long rise process. This way, the bread is ready for dinner the next evening.
1/2 cup sourdough starter
3 cups flour
1 1/4 cup warm water
1 tsp salt
Mix starter, salt and water in a glass bowl. Mix until the starter is completely dissolved. Add the flour and mix with wooden spoon. Cover with plastic wrap and leave in a warm place for 8 hours. (See why I start the night before). The next morning, pull the dough out of the bowl. Give it a light kneading and form into a ball. Sprinkle flour into the bottom of your bowl. Put the dough back inside and sprinkle the top with flour also. Cover again with plastic wrap.
When it is almost time for dinner (about 8 hours or so), preheat oven to 400 degrees F. Place your dough unto a baking sheet. Right before baking, score the top of your dough. I like three slashes across the top. Bake for 35 minutes or until your bread is light brown and feels light for its size. Let it cool for 10 minutes (if at all possible) before slicing.
I had planned to have a picture of the bread all nicely sliced with a pat of butter on one slice. Someone dropped by and well, that just didn’t happen.
If you have any questions, please do not hesitate to ask. I will be happy to help you in your bread baking journey. Have a Fabulous Day!
Corra do anois (Bye for Now)