The night before you want to make your bread, take the starter out of the refrigerator and add:
1 cup of flour
1 cup of warm water
stir well and place in a warm location. Again, I usually keep it in the oven with the light on.
The next morning, your starter should have a yeasty smell and should have increased in size. Now, for the bread recipe:
- 2 cups of your proofed starter (now called the sponge)
- 3 cups flour
- 2 tablespoons olive oil
- 4 teaspoons sugar
- 1 ½ teaspoons salt
What you need
- In a bowl, add your 2 cups of proofed starter
- With your leftover sponge, add 1 cup of flour and 1 cup of warm water
- Mix well and place back in the refrigerator
- Add sugar, salt, and oil
- Mix well
- While mixing, gradually add the flour ½ cup at a time
- Now, even though the recipe calls for 3 cups of flour, you may not need that much or you may need more. It all depends on the moisture content of your sponge and the humidity in your area
- I only use the machine until the dough is completely mixed and then I let the machine go for maybe another 30-45 seconds. The dough is supposed to be slightly sticky, so you will have to go more by feel, than by a strict recipe
- If it is too moist, add more flour
- If it is too dry, add more oil
- Once done, spray a glass bowl with Pam (I use the same one I mixed it in) and roll the dough in the bowl to coat with oil then form the dough into a ball by tucking the dough under itself
- Place the dough in a warm place, cover with a towel (I usually spray some water on the towel) and allow to rise until double its size (this may take several hours)
- Once doubled, punch down and knead again
- Place the dough in the bread pan of your choice and return to its warm resting place
- Once doubled, place in a cold oven
- Set oven to 350°
- Bake for 30-35 minutes
- Check to see if its done (take your finger and thump the top of the bread, if it sounds like you are thumping a cardboard box, the bread is done
- Turn-out onto cooling rack and give the thump test on the bottom, just to be sure
- If your bread is not done, place back in oven and check every few minutes
- Now the hard part...waiting
- Wait until the bread comes to room temperature before cutting
What to do
Enjoy!
Troubleshooting... The Dough Also Rises
First in series... How to Make Sourdough Starter
I've probably mis-read your post but I have gone through it several time and I still cannot see. How do you make the starter? I use wheat free flour so this would be very useful for me.
ReplyDeleteKloggers/Polly: Hi, I've sent you an email with the info. If you didn't receive it, please go to this link:
ReplyDeletehttp://mrmomsunite.blogspot.com/2009/08/how-to-make-sourdough-starter.html
Thanks
Can you come cook for me? Please? The instructions were so wonderful and simple I think I could probably do it.
ReplyDeleteThanks for sharing.
Mountain Woman: Sure thing! Do I get to go horse back riding when I'm done?
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