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    You are in: Home / Recipes / Rustic Sourdough Bread With Starter Recipe
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    Rustic Sourdough Bread With Starter

    Rustic Sourdough Bread With Starter. Photo by Dib's

    1/1 Photo of Rustic Sourdough Bread With Starter

    Total Time:

    Prep Time:

    Cook Time:

    27 hrs 30 mins

    27 hrs

    30 mins

    Dib's's Note:

    From starting your starter to finishing off your bread, this is a one and a half day process-worth every minute!

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Starter

    Bread

    Directions:

    1. 1
      In a measuring cup combine the warm water and potato flakes.
    2. 2
      In a large ceramic bowl whisk together the yogurt, buttermilk, yeast and sugar (I use my 6 quart crockpot crock).
    3. 3
      Whisk in the potato water.
    4. 4
      Whisk in the flour until mixture is smooth.
    5. 5
      Cover with a loose lid or a large kitchen towel. DO NOT use a tight fitting lid-the gas from the starter could cause your container to explode.
    6. 6
      Set aside on your counter and leave it alone for 24 hours.
    7. 7
      Next morning.
    8. 8
      In the bowl of your KA or standing mixer combine the warm water, sugar and yeast.
    9. 9
      Give it a good whisk and let stand for 5 minutes.
    10. 10
      Whisk egg in a small bowl or measuring cup.
    11. 11
      Add starter to the bowl of your KA mixer-whisk well.
    12. 12
      To the yeast mixture add the egg, oil and 2 cups of flour.
    13. 13
      Give that a good whisk to get it somewhat smooth.
    14. 14
      Attach dough hook and turn mixer on to 1 or 2 (low speed).
    15. 15
      Add one cup of flour and kneed for 2-3 minutes.
    16. 16
      Add another cup of flour and kneed for 2-3 minutes.
    17. 17
      Add 1/2 cup of flour and kneed for 4-5 minutes.
    18. 18
      You will want your dough to to be tacky but not sticky-by that I mean you want your dough to "just" pull away from the side of your mixing bowl.
    19. 19
      Turn out onto a lightly floured board or counter.
    20. 20
      Flour hands lightly and kneed for 2 or 3 minutes forming a nice ball-again it will feel tacky and somewhat soft.
    21. 21
      Turn into a large oiled bowl, turning once to cover ball entirely.
    22. 22
      Let rise 1 and 1/2 hours, or until double in bulk.
    23. 23
      Punch down and divide dough in half.
    24. 24
      Shape dough into whatever form you wish.
    25. 25
      I make one round loaf using a small, oiled cast iron skillet dusted with corn meal, the other I shape into a Italian Style loaf on a greased cookie sheet dusted with corn meal.
    26. 26
      Brush tops with oil, cover and let rise for 1 hour or until doubled in size.
    27. 27
      Slash tops with a razor blade or VERY sharp knife.
    28. 28
      Bake in a preheated 375 degree oven for 30 minutes or until loaves sound hollow when tapped.
    29. 29
      Remove from oven and place on a wire rack to cool for 5 minutes.
    30. 30
      Remove bread from pans/sheets and let cool on wire rack.

    Ratings & Reviews:

    • on January 13, 2013

      This is not a proper sourdough, nor is that a proper starter. A good sourdough starter requires lactobacilli from the environment, and takes several days to prepare. This recipe makes a biga or poolish, which jumpstarts the flavor, but will not have the complexity of a true sourdough.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rustic Sourdough Bread With Starter

    Serving Size: 1 (1560 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1572.1
     
    Calories from Fat 319
    20%
    Total Fat 35.5 g
    54%
    Saturated Fat 6.6 g
    33%
    Cholesterol 103.4 mg
    34%
    Sodium 152.1 mg
    6%
    Total Carbohydrate 266.3 g
    88%
    Dietary Fiber 10.6 g
    42%
    Sugars 21.4 g
    85%
    Protein 42.8 g
    85%

    The following items or measurements are not included:

    sourdough starter

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