Prep 27 hrs
Cook 30 mins
From starting your starter to finishing off your bread, this is a one and a half day process-worth every minute!
- 118.29 ml plain yogurt
- 118.29 ml buttermilk
- 4.92 ml dry active yeast
- 4.92 ml white sugar
- 236.59 ml warm water
- 44.37 ml potato flakes
- 236.59 ml flour
- 12.32 ml instant yeast
- 295.73 ml warm water
- 236.59 ml sourdough starter
- 28.39 ml white sugar
- 1 egg, beaten and room temp
- 59.14 ml olive oil
- 946.36-1182.95 ml bread flour, white
- In a measuring cup combine the warm water and potato flakes.
- In a large ceramic bowl whisk together the yogurt, buttermilk, yeast and sugar (I use my 6 quart crockpot crock).
- Whisk in the potato water.
- Whisk in the flour until mixture is smooth.
- 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.
- Set aside on your counter and leave it alone for 24 hours.
- Next morning.
- In the bowl of your KA or standing mixer combine the warm water, sugar and yeast.
- Give it a good whisk and let stand for 5 minutes.
- Whisk egg in a small bowl or measuring cup.
- Add starter to the bowl of your KA mixer-whisk well.
- To the yeast mixture add the egg, oil and 2 cups of flour.
- Give that a good whisk to get it somewhat smooth.
- Attach dough hook and turn mixer on to 1 or 2 (low speed).
- Add one cup of flour and kneed for 2-3 minutes.
- Add another cup of flour and kneed for 2-3 minutes.
- Add 1/2 cup of flour and kneed for 4-5 minutes.
- 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.
- Turn out onto a lightly floured board or counter.
- Flour hands lightly and kneed for 2 or 3 minutes forming a nice ball-again it will feel tacky and somewhat soft.
- Turn into a large oiled bowl, turning once to cover ball entirely.
- Let rise 1 and 1/2 hours, or until double in bulk.
- Punch down and divide dough in half.
- Shape dough into whatever form you wish.
- 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.
- Brush tops with oil, cover and let rise for 1 hour or until doubled in size.
- Slash tops with a razor blade or VERY sharp knife.
- Bake in a preheated 375 degree oven for 30 minutes or until loaves sound hollow when tapped.
- Remove from oven and place on a wire rack to cool for 5 minutes.
- Remove bread from pans/sheets and let cool on wire rack.
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.