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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy


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This recipe for SOURDOUGH BREAD, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Hannah Parker


2 c. of warm (not hot) water
c.starter rounded
spoon of sugar (I just use a regular spoon to measure)
lots of flour
salt to taste (I use about of a regular spoon)

Whisk, using a fork, starter and water in medium/large mixing bowl until it becomes bubbly. Add sugar and salt. Batter should taste ever so slightly salty. Whisk again, until it becomes bubbly.

Slowly add flour to wet mixture. Once mixture becomes a mostly solid mass, switch to mixing/kneading with hands. Keep adding flour until the mixture is almost dry and springy.

Let sit in bowl with loose cover (I use a cutting board or baking sheet), in a warm location (70 degrees is ideal. The warmer it is, the faster it will rise. Too cold, it won't rise), for about 24 hours.

Once dough has roughly doubled in size it is ready to bake. Set oven to 350 degrees. Transfer dough to a buttered/oiled baking dish. Score dough with sharp knife (make two to three slices part way through, about 1/4 inch deep). Bake for about 45 minutes or until knife comes out clean.

Raisin bread:
same recipe as above except...
substitute: 1/2 cup sugar
add: 1/2 raisins
1Tbsp cinnamon
add these ingredients when adding salt and continue as stated above.

Personal Notes:
Personal Notes:
*What I like about this recipe is that it's flexible. The amount of each ingredient can be altered to your individual taste and the timing of the bread rising does not have to be exact. Rosemary or any other seasoning can be added to the original recipe as desired as well.




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