Sour Dough Bread And Starter Recipe

  1. Starter Batter: Dissolve 1 package yeast in 1/2 c. hot water.
  2. Stir in lukewarm water, flour, and sugar.
  3. Beat till smooth.
  4. Cover with cheese cloth.
  5. Let stand at room temperature 5 - 10 days, stirring 2 or possibly 3 times a day.
  6. Should smell yeasty, not sour.
  7. Cover and chill till use.
  8. To keep starter, add in 3/4 c. water, 3/4 c. flour, and 1 tsp.
  9. sugar to leftover starter.
  10. Let stand at room temperature till bubbly and well fermented - at least one day.
  11. Store in the refrigerator.
  12. If not used in 10 days, add in 1 tsp.
  13. sugar.
  14. Bread: In large bowl, soften yeast in hot water (110 degrees).
  15. Blend in starter batter, salt, and sugar.
  16. Add in 2 1/2 c. flour.
  17. Beat 3-4 min.
  18. Cover.
  19. Let rise till double (about 1 1/2 hrs).
  20. Mix soda with 2 1/2 c. flour.
  21. Stir into dough.
  22. Add in sufficient additional flour to make a stiff dough.
  23. Turn out on lightly floured surface.
  24. Knead 5 to 7 min.
  25. Divide dough in half.
  26. Cover and let rest 10 min.
  27. Shape into 2 rounds or possibly oval loaves.
  28. Place on lightly greased baking sheet.
  29. With sharp knife, make diagonal gashes across top.
  30. Let rise till double (1 1/2 hrs).
  31. Bake at 400 degrees for 35 to 40 min.
  32. Brush with butter.

active yeast, hot water, water, flour, sugar

Taken from cookeatshare.com/recipes/sour-dough-bread-and-starter-40489 (may not work)

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