Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Water - plus

  2. 1 tablespoon 15ml Water

  3. 3/4 cup 177ml Starter - (see below)

  4. 2 teaspoons 10ml Sugar

  5. 1 1/2 teaspoons 7 1/2ml Salt

  6. 2 1/4 cups 140g / 4.9oz Bread flour

  7. 1 1/2 teaspoons 7 1/2ml Active dry yeast

  8. Sourdough Starter

  9. 2 1/4 teaspoons 11ml Active dry yeast

  10. 2 cups 474ml Warm water - (110 degrees)

  11. 3 1/2 cups 218g / 7.7oz Bread flour

  12. 1 tablespoon 15ml Sugar

Instructions Jump to Ingredients ↑

  1. Sourdough Starter: In a 4-quart glass container, dissolve yeast in water 110 degrees; let stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day.

  2. The starter will "rise and fall" during the fermentation period and become thinner as it stands. A temperature of 80 to 85 degrees is best for the sour flavor to develop. An ideal place is on the counter next to your range.

  3. When the starter is developed, it is bubbly and may have a yellow liquid layer on top; stir before using. It may be used for baking or placed in the refrigerator to use later, cover loosely.

  4. To use starter measure the amount specified in the recipe. When refrigerated, let container of starter come to room temperature before measuring about 4 hours. If baking in the morning, leave the starter out overnight.

  5. Replenish with 1 cup flour, 2/3 cup warm water 110 degrees and 1 teaspoon sugar. Stir until blended; some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or overnight. The starter will rise and become bubbly. Stir, then place in refrigerator to store. Stir in 1 teaspoon sugar to keep it active if the starter is not used every week.

  6. Sourdough Bread: Make sure all ingredients, except water, are at room temperature. Use a liquid measuring cup to measure the water.

  7. Follow the instructions for your particular brand of bread baking machine. This recipe can be made and baked with the "French Bread" bake cycle.

  8. This recipe yields 1 loaf.


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