5 1/2 c. flour ,you can sub whole wheat flour for 1 or 2 c.
2 c. starter
1 T. salt
1 c. water
Instructions
Combine first three ingredients in a glass, plastic or earthenware container, not a metal one. Cover loosely with plastic wrap and allow this mixture to sit at room temp for at least 48 hours, until it foams and develops a pleasantly sour smell. Cover with plastic wrap and refigerate. If the starter turns orange, pink or any other strange color you should throw it out.
Each time you remove some starter you must 'feed' it. Just add back 1 1/2 c. flour and 1 1/2 c. water, stir, cover loosely and return starter to refrigerator.
Dissolve the salt in the water in a non metal mixing bowl. Add the starter, and then the flour. Stir, then knead into a ball. Cover with a damp towel and let it rise OVERNIGHT at room temp.
The next morning punch down risen dough and divide in half. Shape each half into a round loaf, make an X shaped slash on each top, and place the two loaves on a greased baking sheet. Cover with a damp towl, and allow to rise at room temp for about four more hours. Place a pan of water on the bottom rack of the oven, and preheat oven to 400 degrees. Bake for 35 minutes.
Originally Submitted
3/16/2010
0 Out of 5 from
0 reviews
You can add this Sourdough Simplified recipe to your own private DesktopCookbook.