Sour Dough Bread
I have made this bread over and over again. I love it! If my starter is not that hearty then I may have troubles with it rising by my family loves it and it has a yummy taste. You have to start it the night before you plan to eat it because it needs to raise and become more sour. It makes 2 round loaves.
Ingredients:
2 cups warm water
6-8 flour (this depends on altitude and how thick your sourdough starter is)
1 cup sourdough starter (unproofed)
2 tsp salt
2 tsp sugar
1/2 cup water
1/2 tsp cornstarch
Directions:
In a large bowl, combine the water, sourdough starter and 4 cups of flour. Mix well and cover with plastic wrapt in a warm place 8-12 hours (I do it over night). The next day, stir in the salt and sugar and add flour 1/2 to 1 cup at a time to make a very stiff dough. Knead until smooth. Cover and let rise 2 to 2 1/2 hours. Punch down and divide in half. Knead until smooth and form into rounds. Place on a greased baking sheet. Cover lightly and let rise till double and puffy (1 to 2 hours). While this is rising mix the 1/2 cup water and 1/2 tsp cornstarch in a small bowl and microwave until boiling, remove from heat and let cool. Heat over 400 degrees F. Carefully place a small pan of hot water on the bottom rack of the oven. Cut two slashes across each other on top each loaf. Bake for 10 minutes. Pull out the rack and baste each loaf well with cornstarch mixture. Close the over and allow to bake another 20-25 minutes. Loaves should be a light golden color and sound hollow when tapped on the bottom. You are suppose to allow to cool for 2 hours to develop the sourdough flavor fully. But usually doesn't last that long! But the next day, you can definitely smell the "sour" more in the loaf.
Ingredients:
2 cups warm water
6-8 flour (this depends on altitude and how thick your sourdough starter is)
1 cup sourdough starter (unproofed)
2 tsp salt
2 tsp sugar
1/2 cup water
1/2 tsp cornstarch
Directions:
In a large bowl, combine the water, sourdough starter and 4 cups of flour. Mix well and cover with plastic wrapt in a warm place 8-12 hours (I do it over night). The next day, stir in the salt and sugar and add flour 1/2 to 1 cup at a time to make a very stiff dough. Knead until smooth. Cover and let rise 2 to 2 1/2 hours. Punch down and divide in half. Knead until smooth and form into rounds. Place on a greased baking sheet. Cover lightly and let rise till double and puffy (1 to 2 hours). While this is rising mix the 1/2 cup water and 1/2 tsp cornstarch in a small bowl and microwave until boiling, remove from heat and let cool. Heat over 400 degrees F. Carefully place a small pan of hot water on the bottom rack of the oven. Cut two slashes across each other on top each loaf. Bake for 10 minutes. Pull out the rack and baste each loaf well with cornstarch mixture. Close the over and allow to bake another 20-25 minutes. Loaves should be a light golden color and sound hollow when tapped on the bottom. You are suppose to allow to cool for 2 hours to develop the sourdough flavor fully. But usually doesn't last that long! But the next day, you can definitely smell the "sour" more in the loaf.
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