Sourdough Bread (from starter to finish)
As you saw in the first teaser post, I posted the sour dough starter.
First things first, you have to make your starter, then you have to feed the starter and let it activate, and then finally you can make your bread.
Sourdough Starter
- Ingredients
- 3 tablespoons Potato Flour or instant potato flakes
- 3 tablespoons White Sugar
- 1 Packet Active Dry Yeast
- 1 Cup Warm Water
Instructions
Combine all ingredients in a glass mason jar.
Mix with a wooden spoon.
Poke a hole in the paper towel for a wooden spoon.
Cover with a paper towel, so the gases can get released.
Secure the paper towel with a rubber band.
Let this starter sit on your counter for 4 days or until it starts bubbling, stirring whenever you think about it.
You can store this in the back refrigerator like this, and pull it out of the fridge a few days before you want to make bread.
To activate the starter
If you have already had your starter made and have been storing it in the refrigerator, or if your starter just started bubbling after making it for the first time, start with these directions.
feed the starter with 3 tablespoons potato flour or instant potato flakes, 3 tablespoons sugar and 1 cup warm water.
Leave this activated starter on the counter for either 24 hours up to 3 days. You will know when It is ready because it will be bubbly. Take what you need for the recipe and then store this in your refrigerator with a paper towel over the top of the jar held on by a rubber band.
Sourdough Bread Recipe
This makes 3 loaf pan loaves.
Ingredients
- 1 cup sour dough starter
- 2 cups warm water
- 2/3 cup olive oil
- 2/3 cup sugar
- 2 tablespoons sea salt
- 8 cups all purpose flour
Instructions
In a large bowl, add the sugar, oil, salt, water and starter and whisk well.
Add the flour to the bowl and mix well with a wooden spoon, this dough is super sticky, but do the best you can incorporating it all.
You can do this in a kitchen aid with the dough hook attachment.
In another bowl lightly oiled with olive oil, place the dough in it and cover with a damp linen or cotton towel.
Keep this bowl out of the way of drafts and air vents and let this rise until doubled. This can be overnight, or a few hours.
When the dough has doubled in size, prepare 3 loaf pans with parchment paper, then transfer it to a floured surface and knead the dough out adding flour until the dough has reached a smooth elastic consistency.
Divide this dough into 3 even portions.
Shape the dough a little so the crease is on the bottom and your dough resembles the shape of your loaf pan, then place all the doughs in the loaf pan.
Cover the loaf pans with a clean dry dish towel and let it rise again, you want it to double in size.
Once the dough has doubled in size, preheat your oven to 350F.
Once the oven is preheated, place all three of the pans in your oven and bake for about 20 minutes, turn the loaves and then bake for 20 minutes more.
The tops should be a beautiful golden brown.
Remove the bread pans from the oven and cool completely.