Sponge: Mix together the starter, the water, and 1
STARTER:
Mix equal amounts flour
Combine ingredients in order of water, sugar, salt, oil and flour, using only enough flour to make dough so that it can be handled.
Knead until smooth on lightly floured board. Place in greased bowl and allow to rise.
This takes longer then regular yeast dough.
Knead down and allow to rise again.
Divide into 4 parts. Shape and place into greased loaf pans and allow to rise again. Bake at 375\u00b0 for 45 minutes or until brown.
Combine Sourdough Starter, sugar, salt, oil and warm water in large mixing bowl.
Using heavy-duty mixer and dough hooks, gradually mix in all the bread flour.
Place dough in large oiled bowl, brushing oil over top to keep from drying out.
Cover with clean dish towel and let rise all day or overnight.
Starter:
Day 1: In a
Make the starter:
Put the flour into
Dissolve yeast in 1 1/2 cups warm (not hot) water.
Add Sourdough Starter, sugar, salt and 3 cups flour.
Beat well; cover with towel and let rise in warm place until double in volume. Stir down and blend in 1 cup flour mixed with 1 teaspoon soda. Gradually add another cup of flour to make a soft dough.
Knead on floured surface until smooth.
Shape into 2 long loaves; let rise on lightly greased cookie sheet (covered).
Brush with water. Make diagonal slashes across top.
Bake about 45 minutes at 400\u00b0.
Put initial starter in refrigerator 3-5 days (
ixing bowl.
Pour in sourdough starter and olive oil and start
ut your 2 cups of starter culture, it must be proofed
p of starter for future use, so if your recipe calls for
PRELIMINARY:
Your sourdough starter should have been fed the
For starter:
Do not use metal
ourse crumbs.
Stir in starter, just until all ingredients are
Allow starter to come to room temperature.
Place all ingredients in the bread machine in the order suggested by the manufacturer.
Select Basic or White Bread cycle, and Medium crust setting. Start.
To make the sourdough sponge/starter, Take 2 cups flour, mix
Starter Sponge: Add starter to the water and wisk
The night before, feed sourdough starter as you normally do.
For the Sourdough Bread, combine the warm water
Soak 1 teaspoon dried starter in 1 tablespoon lukewarm purified