Ingredients: |
Ingredients: Starter:
Put 2 cups skin-temperature water into a wide mouth 2-quart glass or plastic container. Sprinkle with 1 pkg active dry yeast and stir with a wooden spoon until dissolved. Add 2 cups unbleached all -purpose flour and beat until smooth. Cover, set aside away from drafts and let ferment 36 to 48 hours. Stir occasionally through the days. Pour off 1-1/2 cups to use in the following recipe.
To store the remainder, beat equal parts of warm water and flour into mixture.(Use 2 cups flour and water if baking only 2 loaves at a time, otherwise use 3 cups of each if baking 4 loaves at a time). Let stand lightly covered in a warm place for 5 hours, or until mixture bubbles. Then cover and store in refrigerator.
About 2 hours before you plan to make bread, stir the refrigerated starter and pour 1-1/2 cups into a 2 cup measure. Allow it to warm to room temperature.
Sourdough White Bread:
1 pkg active dry yeast
2 Tab sugar
2 tsp salt
1-1/2 Cups room temp starter
3-1/2 Cups unbleached flour
1 egg beaten
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Directions: |
Directions:Sourdough White Bread:
Rinse a large mixing bowl with hot water. Put 1 cup water in bowl and sprinkle with yeast. Stir in next 3 ingredients, then add flour and mix thoroughly with hands. Cover bowl with sheet of plastic and set in warm place free from drafts, for one hour or until doubled in bulk. Then turn, put on heavily floured counter top and knead for 10 minutes adding flour as needed. Place in well greased loaf pans, make diagonal slices across tops, cover and let rise for 40 minutes, or until doubled. Brush with egg and bake in preheated 400 degree oven for 30 to 35 minutes.บบ |
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