Sourdough Bread (for 1 small loaf)
Source of Recipe
Heather
Recipe Link: http://www.nyx.net/~dgreenw/sourdoughfaqs.html
I was making sourdough long before I read NT; there are many ways to
culture sourdough starters. A very good web resource is the usenet group
rec.food.sourdough see http://www.nyx.net/~dgreenw/sourdoughfaqs.html
What I do with my starter to make 1 small loaf of bread is to keep about
1/2 cup in the refrigerator. 2 days before I want to make bread I remove
about 1/4 cup or less, place this in a cup, then add flour and water to
make 1/2 cup of bread starter with the consistencey of thick pancake
batter. Put the original starter back in the fridge after adding some
flour and water to replenish it.
I let the bread starter sit 12 -24 hours, or until I notice it frothing.
Then I start my sponge by adding the starter to 1 cup water and about 1
1/2 cups flour (I use whole grain rye). I let this sit 24 hours or so,
maybe more or less depending on my time schedule and ambient
temperature. Then I add salt, and another 1 to 1 1/2 cups flour. If you
need to knead, let this dough rest about 10 min to 1/2 hour then knead
lightly (I don't bother with whole grain rye). Then form your loaf and
put in an 8" x 4" pan.
Let rise 8 to 12 hours, until it looks good then bake.
I don't bother with 3 quarts of starter as I never consume that much bread.
I hope this helps a little.
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