Sourdough Starter and Bread
This recipe is designed for the bread machine, but can be adapted for non-mechanical use. Strange: I never thought that I'd take to the bread machine, in spite of the fact that I'm the original Gadget King. But I wouldn't want to be without one now, and recommend them very highly.
Starter:
2 cups all-purpose flour
1 package active dry yeast
2 cups warm water
Mix yeast and flour together with a wooden spoon in a glass or ceramic bowl to thoroughly combine. Add water, and stir with wooden spoon until mixed well. Cover with wax paper and set bowl in a warm, draft-free place. Stir with wooden spoon twice a day. Keep in this fashion for 2 to 3 days or until it bubbles and smells sour. Cover loosely with plastic cover and refrigerate.
Bread:
1-1/4 cups (10 oz.) sourdough starter
5 to 6 oz. warm water
1-3/4 tsp. salt
4 cups all-purpose flour
3 Tbsp. sugar
2 tsp. (1 package) active dry yeast
Measure all ingredients into greased bread pan in bread machine. Select Basic setting. Select crust setting if other than medium. Press Start/Stop to begin. When unit signals and the display reads 0:00, press Start/Stop to cancel. Remove bread.
To replenish starter:
After using a portion of the starter, replenish with equal amounts of flour and warm water. For example, if 10 ounces (1-1/4 cups) of starter were removed to make bread, replenish remaining starter with 10 ounces (1-1/4 cups) warm water and 10 ounces (1-1/4 cups) flour. Stir well with wooden spoon to blend, cover and let stand in warm place until bubbly, 3 to 5 hours. Store starter in loosely covered glass container in refrigerator. If not used at the end of one week, remove 1 cup starter and discard; then replenish with equal amounts of flour and warm water as instructed above.
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