Prep 48 hrs
Cook 50 mins
Old-school recipe for sourdough from TOH - posted for safe-keeping.
- 1 (1 1/2 ounce) package active dry yeast
- 3 1⁄2 cups warm water, divided (110 - 115 degrees)
- 7 cups all-purpose flour, divided
- 1⁄4 cup nonfat dry milk powder
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 2 tablespoons sugar
- 2 teaspoons salt
- in a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water and let stand for 5 minutes.
- Stir in 2 cups of flour until smooth.
- Cover loosely with a towel and let stand in a warm place (80-90 degrees) to ferment for 48 hours.
- Stir several times daily (the mixture will become bubbly and rise - it will have a yeasty, sour aroma and a transparent yellow liquid will form on the top).
- Stir in milk powder, butter, sugar, salt, remaining water and enough remainng flour to form a soft dough (do not knead).
- Cover and let rise in a warm place until doubled (about 1 1/2 hours).
- Turn onto a floured surface and punch dough down.
- Divide in half and shape each into a round loaf.
- Heavily grease baking sheets and sprinkle with cornmeal.
- Place dough onto prepared pans and cover - let rise until doubled (about 30 minutes).
- With a sharp knife - make three diagonal slashes across the top of loaves.
- Bake at 350 degrees for 10 minutes.
- Brush loaves with cold water and bake 35-40 minutes longer or until golden brown.
This made a good sourdough. I especially appreciated the fact that NO KNEADING is required - my favorite kind of bread to make (and eat!) Thanks for posting!