Made some sourdough bread yesterday from my dad's cherished sourdoug starter. I grew up with my dad keeping a blue vintage mason jar on top of the fridge filled with bubbly sour smelling sourdough starter. I remember people from his work and friends of the family pinning for a cup or so of his vintage batch he'd had for 10+ years. What old yeast!
It wasn't "sour" enough, but I may try and add some more sugar to the starter next time for the yeast to " eat". It turned out sumptuous, though, if I do say so myself. Next time I will definitely roll pesto into the center. Can't wait.
I will keep trying to perfect it! Let me know if you have any special bread recipes~
Sourdough Bread Recipe
3¼ hours 2½ hours prep 2 loaves
1
cup sourdough starter
6
cups all-purpose flour
1 (1/4
ounce) package active dry yeast
1 1/2
cups water
3
tablespoons sugar
3
tablespoons butter
1
teaspoon salt
cornmeal
Bring sourdough starter to room temperature.
In a large mixing bowl combine 2-1/2 cups of the flour and the yeast; set aside.
In a saucepan heat and stir water, sugar, butter, and salt just until warm (120-130 deg.) and butter almost melts.
Add to flour mixture.
Add sourdough starter.
Beat with until mixed and smooth, scraping bowl.
Stir in as much of the remaining flour as you can.
On a lightly floured surface knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic.
Shape into a ball.
Place dough in a lightly greased bowl, turning once to grease surface.
Cover and let rise until doubled.
Punch dough down.
Turn out on a lightly floured surface.
Divide in half.
Cover and let rise for 10 minutes.
Lightly grease a large baking sheet and sprinkle with cornmeal.
Shape each half of the dough into a ball, place on baking sheet, flatten to about a 6-inch circle.
With a sharp knife make crisscross slashes, 1/4 inch deep, on the top of the loaves.
Cover and let rise 30 minutes.
Preheat oven to 375-deg.
After heated place bread in oven and steam.
Bake in oven for 30-35 minutes, or till bread tests done.
Cool on a wire rack.
3¼ hours 2½ hours prep 2 loaves
1
cup sourdough starter
6
cups all-purpose flour
1 (1/4
ounce) package active dry yeast
1 1/2
cups water
3
tablespoons sugar
3
tablespoons butter
1
teaspoon salt
cornmeal
Bring sourdough starter to room temperature.
In a large mixing bowl combine 2-1/2 cups of the flour and the yeast; set aside.
In a saucepan heat and stir water, sugar, butter, and salt just until warm (120-130 deg.) and butter almost melts.
Add to flour mixture.
Add sourdough starter.
Beat with until mixed and smooth, scraping bowl.
Stir in as much of the remaining flour as you can.
On a lightly floured surface knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic.
Shape into a ball.
Place dough in a lightly greased bowl, turning once to grease surface.
Cover and let rise until doubled.
Punch dough down.
Turn out on a lightly floured surface.
Divide in half.
Cover and let rise for 10 minutes.
Lightly grease a large baking sheet and sprinkle with cornmeal.
Shape each half of the dough into a ball, place on baking sheet, flatten to about a 6-inch circle.
With a sharp knife make crisscross slashes, 1/4 inch deep, on the top of the loaves.
Cover and let rise 30 minutes.
Preheat oven to 375-deg.
After heated place bread in oven and steam.
Bake in oven for 30-35 minutes, or till bread tests done.
Cool on a wire rack.
1 comment:
That really was wonderful bread! It was sweet and i couldn't stop eating it!
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