Sourdough Bread.
(taken from the American book Back To Basics, so don`t have Brit measurements, sorry)
1 1/2 cups sourdough starter (see recipe below)
3/4 cup milk
2 tbsp sugar
2 1/2 tsp salt
2 tbsp butter
1 package active dry yeast
1/2 cup warm water
4-5 cups all purpose (plain) flour
the sourdough starter must be prepared three days before the bread is to be made.
Scald the milk. Stir in the sugar, salt, and butter. Cool to lukewarm. Add the milk mixture, the starter, and 3 cups of flour. Stir with a wooden spoon to mix. Turn the dough out on a lightly floured board, and work in one more cup of flour. Then add only enough flour to make a soft dough. Knead 10 minutes.
Place the dough in a buttered bowl, turning the dough to grease it all over. Cover and let rise in a warm, draft free place for about an hour, or until doubled in bulk.
Punch the dough down. Divide into three equal pieces. Form each piece into a smooth, round ball or a 14" tapered roll, and place on buttered baking sheets. With a sharp knife make several diagonal cuts about 1/4 " deep on the tops of the long loaves. Cover and let rise in a warm, draft free place until doubled in bulk (about an hour)
Bake in a preheated 400F oven 25 mins or until the bottom of the loaf sounds hollow when tapped. Cool on wire racks.
Sourdough Bread and Starter
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Red Doe
Re: Sourdough Bread and Starter
Sourdough Starter.
3 1/2 cups flour
1 tbsp sugar
1 package active dry yeast.
2 cups warm water
Combine the flour, sugar and undissolved yeast in a large glass or ceramic bowl. Gradually add the warm water to the dry ingredients, beating til smooth. Cover with cheesecloth and let stand in a warm place three days.
After the amount needed for the recipe is removed, replenish the starter by adding 1 1/2 cups flour and 1 cup warm water to the remaining starter. Beat until smooth and let stand in a warm place til mixture bubbles well, at least 8 hours. Store, loosely covered, in the refrigerator and use and replenish at least once every two weeks.
3 1/2 cups flour
1 tbsp sugar
1 package active dry yeast.
2 cups warm water
Combine the flour, sugar and undissolved yeast in a large glass or ceramic bowl. Gradually add the warm water to the dry ingredients, beating til smooth. Cover with cheesecloth and let stand in a warm place three days.
After the amount needed for the recipe is removed, replenish the starter by adding 1 1/2 cups flour and 1 cup warm water to the remaining starter. Beat until smooth and let stand in a warm place til mixture bubbles well, at least 8 hours. Store, loosely covered, in the refrigerator and use and replenish at least once every two weeks.