make the starter.
Combine: 1 cup flour, 1 cup
water, 1 tablespoon Sugar. Whisk
into batter, set in a warm
number of hours later, shorter for warmer, longer for
24 hours is not too long.
starter should have bubbles and smell like it is fermenting.
can see the starter has grown. Now time to feed it. 1 cup
of flour, 1 cup of water.
Whisk into a batter. Put into larger container. As it will
grow in size. Return to warm place.
Starter for later use
Make the Sponge:
You can see that after feeding and some time the starter has changed in
size. Now to make the
Sponge. Split the starter in half and save again in the smaller
jar. Combine the other half of the
starter with 2 cups of flour and water as needed to make a
batter. Thicker acts slower, more
aroma, more sour, thinner batter acts faster less sour.
Return both to their warm place, 12 hours..
Make the Dough
With the sponge grown and active, now mix and knead in
1/2 +/- cups of flour,
1 tablespoon sugar, 1/2 teaspoon salt. Knead for 10
minutes. Set in warm place
the oven baking
Rise and Bake the bread. Let Rise till the bread has
doubled in size. Bake in preheated
oven at 450° for 45 minutes to hour.
Set to cool
This is the hard part, let the bread cool
Sourdough Bread. Easy and so good.
You can not do it
wrong, just do it, it is fun and yummy.
Whole Wheat Sour Dough
1 cup starter
2 cups whole wheat
2 cups white flour
1 tablespoon salt
Next morning add 2 oz of water and whisk in, Mix
2 cups of white flour 1 tablespoon salt.
Mix 6 oz water with 1 cup
starter, mix in 2 cups whole wheat flour. Leave in covered
bowl in warm place overnight.
Mix water and starter first then add whole wheat flour.
Should be the consistency of peanut butter.
Knead 10 minutes. Place in greased bowl covered with plastic in
Next morning. Make a ball stretching the top down and over the
sides deflating the ball.
Pick Ball up and place it upside down in floured form. Set in
warm place to rise for 4-5 hours.
Preheat the oven with Dutch Oven inside. When oven is hot, place
hand full of corn meal in Dutch Oven or parchment.
Invert basket and let dough plop into Dutch Oven, score the top of the
dough, replace lid.
Bake at 450° for 30 minutes, Remove lid and bake additional 15
minutes or until bread has internal temperature of 200°.
Make sure starter has been fed and has been active for several hours
before making sponge.