Rustic Sourdough Bread With Starter
photo by Diana Adcock
- Ready In:
- 27hrs 30mins
- 1⁄2 cup plain yogurt
- 1⁄2 cup buttermilk
- 1 teaspoon dry active yeast
- 1 teaspoon white sugar
- 1 cup warm water
- 3 tablespoons potato flakes
- 1 cup flour
- 2 1⁄2 teaspoons instant yeast
- 1 1⁄4 cups warm water
- 1 cup sourdough starter
- 1⁄8 cup white sugar
- 1 egg, beaten and room temp
- 1⁄4 cup olive oil
- 4 -5 cups 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.
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