Today's the big day! Your starter has been sitting patiently for three days now fermenting, bubbling into such nutritional value; you'll want to make this bread a couple of times a week! All you need to do is replenish your Sourdough Starter with 1 1/2 cups flour and 1 cup of warm water and let it sit eight hours on the counter covered, then store in the refrigerator for future use. If you have a breadmaker, this bread can be made feasibly several times a week with only a flick of the button set on the dough setting. Then just take out loaves and let them rise!
I usually have a slice the size of two crackers. Top with fresh butter and enjoy. When eaten near bedtime, you'll have a much better sleep and wake less often.
1 1/2 cups sourdough starter
3/4 cup milk
2 tbsp. sugar
1 1/2 tsp. salt
2 tbsp. softened butter
1 package active yeast
1/2 cup warm water
1/4 cup whole wheat flour
4-5 cups of flour
Add everything but flour to bread machine. Set on "dough". Add 3 cups of flour and allow blades to whirl until smooth. Add another cup. Then add the final cup in increments allowing the bread dough to be soft, slightly sticky, and not dry. A lovely ball should be rotating at the bottom that is soft. You can mix this by hand, knead slightly, and let rise an hour in the bowl covered.
Take out bread dough and make three equal size portions. Shape into a ball and slit at the top crisscross. Cover with towel and let rise an hour or until double. Bake at 400 degrees on greased baking sheet for 25 minutes or until golden brown. Serve immediately with butter!
I usually have a slice the size of two crackers. Top with fresh butter and enjoy. When eaten near bedtime, you'll have a much better sleep and wake less often.
1 1/2 cups sourdough starter
3/4 cup milk
2 tbsp. sugar
1 1/2 tsp. salt
2 tbsp. softened butter
1 package active yeast
1/2 cup warm water
1/4 cup whole wheat flour
4-5 cups of flour
Add everything but flour to bread machine. Set on "dough". Add 3 cups of flour and allow blades to whirl until smooth. Add another cup. Then add the final cup in increments allowing the bread dough to be soft, slightly sticky, and not dry. A lovely ball should be rotating at the bottom that is soft. You can mix this by hand, knead slightly, and let rise an hour in the bowl covered.
Take out bread dough and make three equal size portions. Shape into a ball and slit at the top crisscross. Cover with towel and let rise an hour or until double. Bake at 400 degrees on greased baking sheet for 25 minutes or until golden brown. Serve immediately with butter!
RSS Feed
