I've been lucky being given a sourdough starter that is more than 40 years old. I'd like to share the recipe with you.
Day
1
To
start the yeast:
In
a mixing bowl, mix together
2C
warm water
2C
Flour
1C
starter
Mix
well, but gently.
Cover
and set aside until mixture bubbles. Depending on ambient temp, this
could take up to 12 hours.
Replenish
starter with ¾ C cold water and ¾ C flour.
Mix
well, cover with lid (not airtight) and let sit in the back of the fridge until
it is time to make more.
Day
2
To
make the dough:
3.5
– 4.5 Cups of flour
3
Tablespoons of sugar
3+1
Tablespoons of Vegetable oil
1
teaspoon of salt
Optional
ingredients:
2
Tablespoons Flax seed
2
Tablespoons millet
2
Tablespoons quinoa
2
Tablespoons unsalted sunflower seeds
Begin
by adding 3 tablespoons each of sugar and oil, the salt and mix well. Optional
ingredients should be added at this time.
Begin
adding 1C of flour at a time to the mixture and stirring until thoroughly
incorporated. When you can remove the mixture from the bowl and knead by
hand, do so. On a floured kneading surface, knead the dough adding flour
a little at time. You are done kneading when the dough is no longer “too”
sticky and bounces back from a poke.
Add
1 Tablespoon oil to a large bowl. Drop the dough in the bowl and coat it
with the oil. Cover and let rise until doubled in size.
After
the dough has proofed, split into half. Place each have in its own
greased baking pan. Using a sharp knife, cut three slits in the top of
each loaf. Place in the oven and let rise for one hour.
Turn
on oven to 350 degrees and bake for 50 minutes. Bread is done when there
is hollow sound from thumping it with your finger. Set on rack and cover
with dish towels until completely cool.
That’s
it! Enjoy your bread.
Some
things I have learned:
·
Under
no circumstance should you use any stainless steel products for this
process. No mixing bowls, measuring cups or spoons that are metal are
allowed. I use either plastic or wood.
·
The
amount of water at the starting stage determines how much bread you will end up
with. It could be more than 2 full loaves or just one little one.
You can pick.
·
When
I feed the starter, I use a new mason jar – I have 2 in my rotation.
Reusing the same jar over time is only asking for trouble; mold will get in and
thrive in the jar…and that’s gross. Right now, one jar is in my fridge
with the starter and the other is being sterilized either by hand washing or
running through the dishwasher.
·
I
quit really measuring the flour when it’s time to make the dough. Add a
cup at a time and mix well. When it will hold together enough, take it
out of the starter mixing bowl and add more flour as needed. It should
not be too sticky when you are done and will spring back when you poke it.
·
Kneading
the dough by hand is the trick. It takes at least two songs to get the
correct consistency.
·
It
is ok to throw starter away when you either don’t have the time to make it or
just aren’t in the mood. You get a chance to make more in a week or two.
·
Don’t
rush it. This bread is lovely and deserves the time it takes to make
it. When done deliberately and with attention, it is one of the best
breads I have ever had.
