a container larger enough for the mixture to double.
24 hours).
Mix the starter down with a non-metallic
r loosely and let stand for 24 hours at room
Make the starter:
Put the flour into
Use recipe for Sourdough Bread Dough (see recipe).
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.
o watch out for when you feed your sourdough starter.)
Cover the
ixing bowl.
Pour in sourdough starter and olive oil and start
PRELIMINARY:
Your sourdough starter should have been fed the
tchen Aid, combine 2 cups sourdough starter with 1 cup flour and
op).
Allow the starter to proof for 8-14 hours (mixture
For starter:
Do not use metal
Put initial starter in refrigerator 3-5 days (
For the sourdough starter:
In a medium bowl,
ourse crumbs.
Stir in starter, just until all ingredients are
The night before, feed sourdough starter as you normally do.
For the Sourdough Bread, combine the warm water
orks...).
Let sit for about 10 minutes. Starter should start to
arge bowl, combine the water, sourdough starter and 4 cups of flour
To make the sourdough sponge/starter, Take 2 cups flour, mix