Recipe by bshemyshua
Makes a slightly sweet/sour tasting bread which is wonderful with sweet cream and jelly or butter and jam.(Mixing and rising time is counted as prep time) 07/08- Oil quantity in ingredients was readjusted due to a typo when I originally submitted this recipe, sorry :( 06/10: After going over the two reviews and speaking to customer support I feel that I have to suggest that you proceed with caution. I have never had a problem with sourdough bread, but the first two reviewers did. If the sourdough does not rise for you then it has been suggested that a bit of yeast be incorporated, maybe a 1/4 ounce package added to the liquids or possibly add your salt to the flour instead of the starter so the flour can act as a buffer. One last suggestion to try would be to substitute high gluten bread flour which in my experience enhances the rising potential of any bread. Hope these suggestions help and good luck!
- 1 cup sourdough starter
- 1 1⁄2 cups lukewarm water (like bath water warm, not tepid)
- 1 teaspoon salt
- 1⁄4 cup granulated sugar
- 6 cups plain flour, maybe a little more
- 2 tablespoons vegetable oil, for oiling bowl
Directions See How It's Made
- Mix starter, warm water, salt and sugar.
- Add flour 1 cup at a time, mixing well until dough pulls away from sides and is taken up into a lump. Flours vary greatly so this may take more than 6 cups.
- Turn onto floured surface and knead until texture is elastic. About 10 minutes.
- Place 2 tablespoons oil in a large bowl and coat bottom and sides.
- Place dough in oiled bowl and turn over to coat all sides of dough.
- Then cover with a clean cloth or dish towel and let rise in a warm place 8-10 hours or overnight.(I often use a cold oven with just a pilot for this and sour dough is slower to rise than regular yeast bread).
- Punch down dough, then divide into 3 greased loaf baking pans or greased round cake pans, and set on counter to rise again 4-6 hours.
- Bake in a preheated 350 degrees F. oven for 25-35 minutes. Cool completely before slicing. This bread can be frozen after baking for future use.