Sourdough Bread

Up until this week, my experience with sourdough was limited. I had made quite a few loaves of Amish Friendship Bread/Herman Bread, and had unsuccessfully tried to make my own sourdough starter, but that was it. This week I was determined to make a loaf of "real" sourdough bread.

I didn't get any pictures (it was too good, I cut into it right away), but here's what I did. This makes a good bread, my husband said it reminded him of French/Italian bread, but it doesn't have an overwhelming sourdough flavor.

Sourdough Starter:

Adapted from Vegetarian Times

2 cups white whole wheat flour

1/2 tsp instant yeast

Mix flour and yeast in plastic or glass bowl (not metal); add 2 cups warm water. Cover with a towel or set a lid on top (do not cover tightly) and set aside for 12 hours. It should get bubbly and smell yeasty, but not rancid.

Every 12 hours, stir starter (it will separate) and then discard half of it. Stir in equal portions of flour and water (I used a cup of each). Do this for about 3 days, longer if you want it to be extra sour.

After the starter is sufficiently sour, use it and store leftovers in the refrigerator. Every once in a while feed the starter with flour and water.

Slightly Sourdough Bread

Adapted from King Arthur Flour

1 cup sourdough starter

1 1/2 cups warm water

2 tsp instant yeast

1 tbsp sugar

2 1/2 tsp salt

5 cups flour (I used 3 cups all-purpose flour and 2 cups bread flour)

Combine all ingredients. Knead until you have a soft, smooth dough.

Place dough in a greased bowl. Cover with a towel. Let rise until double, about 1 1/2 hours.

Gently place dough in a greased 9x5" bread pan.

Let rise, covered, for about an hour.

Heat oven to 425 degrees.

Bake for 25-30 minutes, or until golden brown and bread sounds hollow when you knock on it.

Store in an airtight container for a few days, or put in the freezer to enjoy later.