|
Sourdough Bread
1C sourdough starter
1/2C water
1/4C honey
2tbsp oil
1tsp sea salt
flour
Mix together starter, water, honey, oil and sea salt, then mix in enough flour to make stiff dough. Knead the
dough for 10-15 minutes, then place in a glass or ceramic bowl, cover and let rise at room temperature for 2-4
hours. Split dough in half and shape into loaves; put into greased, floured bread pans, cut a few slits in the
top of each loaf and let rise another 15-30 minutes. Place a small pan of water in the bottom of a cold oven and
bake bread at 425F for 15 minutes, then reduce heat to 350 degrees and bake another 30-45 minutes or until golden
brown and a fork stuck through the middle of the bread comes out clean. Remove bread from oven and pans, cutting
into the slits to help cool.
* A small portion of the dough can be put in a glass jar, sealed and refrigerated for later use
as starter
For Sourdough Starter: in a sterilized jar, mix equal parts flour and water together; cover with a cloth.
Each day replace about half the starter with a fresh mixture of flour and water; stir. Continue doing this daily
for about a month or until soured, then loosely cover with a lid and refrigerate. After this, replace half the
starter with a fresh mixture of flour and water and stir only once each week.
|