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Sourdough: Carl's Sourdough Bread

Source of Recipe

Carl Griffith


List of Ingredients

1 cup sourdough starter
1 cup dry oatmeal
2 cups warm water
1/4 cup wheat germ
1/4 cup dried milk or buttermilk powder
1/4 cup dry oat bran
1 tablespoon canola oil
1/4 cup wheat bran
1 ounce yeast
1/4 cup soy flour
1/4 cup honey (optional)
2 tablespoons sugar
6 cups bread flur
1 teaspoon salt
1 cup whole wheat flour
2 teaspoons baking soda
1/4 cup gluten flour


Recipe

The night before mix starter and warm milk and 2 C bread flour, and place in warm draft free place over night. (I use the oven with the light turned on - stays about 85ºF). OPTIONAL: Boil 1 qt of water and add 2 T dried hops and let steep for 1/2 hour. Use the hop tea for all the fluid in the recipe. Next morning, mix very slowly yeast and 1 T sugar with 3 T warm water and set aside till foamy.

Grand oatmeal into flour in blender. Add oil, yeast, honey, whole wheat flour. Sprinkle salt and baking soda over batter and stir lightly. Let sit for 30 - 50 min till bubbly and has risen to near double. Add wheat germ, wheat bran, oat bran, oatmeal, soy, gluten flour, and bread flour till won't take any more. Place on floured board and knead 5 min till silky smooth and elastic. Place in bowl in draft free place till double in size. Knead again and shape.

FOR LOAVES: Shape into 2 or 3 1# loaves, and set aside till rise to full size. Place skillet or large pan in bottom of oven, place 3 C water in pan for steam. Bake bread 400ºF for 20 minutes, reduce heat to 325 degrees for 20 min, then place on rack to cool.