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Quick Start Sourdough

Source of Recipe

by Millie, from Pillsbury


List of Ingredients

2 pkgs active dry yeast*
1½ C warm water (105-115°F)
1 C plain yogurt
5 or 6 C all-purpose unbleached flour (NOT self-rising)
3 tsp salt
1/4 tsp lemon juice

*2 tbsp. of yeast makes the very light bread described in the notes below


Recipe

Grease cookie sheet; if desired, sprinkle with cornmeal.

Proof the yeast in a large bowl, by mixing it with the warm water and perhaps a bit of flour or sugar, and set aside until it begins to foam.

Stir in yogurt, salt and lemon juice.

Add 2 or 2½ C flour and mix on low speed just until moistened; then on high for 3 minutes.

Stir in enough flour by hand to form a stiff dough that pulls away from the sides & bottom of the bowl.

Place dough on a floured surface and knead in remaining flour until dough is smooth and elastic, about 5 to 8 minutes.

Place dough in a greased bowl, turning once to grease the top; cover loosely with plastic wrap and allow to rise in warm place about 1 hr or until doubled in bulk.

Punch down & turn out onto a floured surface.

Separate into 2 equal pieces and form each into a ball.

Place on prepared cookie sheet; cover loosely with plastic wrap & allow to rise about 1 hr or until doubled in bulk.

With a sharp knife, make 3 shallow scores on the top of each loaf.

Brush the loaves with water & bake in a preheated 400°F oven for 35 - 45 minutes, brushing loaves with water every 15 minutes, until done; the bread will sound hollow when lightly tapped.

Remove from pan immediately and cool on a rack.

MORE NOTES: This is a very light, tasty, and crusty bread!!! Melt in your mouth! I really like this recipe because it is easy, and generally I have all the ingredients on hand. Also, you can easily control how tangy or sour your bread is by the amount of lemon juice you add. I added the ¼ tsp and found it to be close to San Francisco sourdough.