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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

SOURDOUGH BREAD Recipe

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This recipe for SOURDOUGH BREAD is from BEST RECIPIES FROM TWO SISTERS AND A HUSBAND 2ND ADDITION, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 - 3 3/4 cups flour
1 1/2 cups warm water
1 cup room temperature sourdough starter
1 Tablespoon salt
Directions:
Directions:
In a large bowl stir 3 cups flour, water, and sourdough starter until smooth. Cover with plastic wrap and let rise at least 4 hours. Place bowl in refrigerator and chill overnight.
Stir salt and as much remaining flour as you can. Turn onto a floured surface, knead in enough of remaining flour to make a smooth dough (2-3 minutes) place in a greased bowl, turning to grease surface of dough. Cover and let rise at room temp, about 2 hours or until slightly increased in size (you may see a few bubbles). Line a baking sheet with parchment paper. Turn dough onto floured surface, gently divide in half. Shape each half into an oval loaf. Place loaves on prepared baking sheet and cover with greased plastic wrap ( I spray with Pam). Let rise 2-4 hours until doubled in size. Preheat oven to 425*. Using a sharp knife, make 3-4 diagonal shallow cuts across the top. Bake 24-30 minutes, or until golden brown and sounds hollow when lightly tapped. Remove from baking sheet an cool on racks, Let cool before slicing.
Personal Notes:
Personal Notes:
Make sure sourdough starter is room temperature and active before using.

 

 

 

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