How to Make Sourdough Bread and Starter


Sourdough Starter:
2 cups organic, unbleached all purpose flour
2 cups water slightly warm to the touch
1 pkge dry yeast (1.25 ounces)
INGREDIENTS: Quantities for 1 commercial sized loaf.
4 cups of organic, unbleached all purpose flour
1 cup of the starter after feeding and letting rise for a day
2 teaspoons of salt (Himalayan if possible)
1 tablespoon of extra virgin olive oil
1 1/2 cups +/- of water that is slightly warm to the touch


In a glass bowl, mix the yeast into the warm water and let stand for 10 or 15 minutes for proofing.
If the mixture shows no signs of activity, the yeast has expired. In that case start over with fresh yeast.
If the mixture is foaming or bubbling, mix in the flour stirring until thoroughly mixed.
Cover with a light towel and let stand in a warm (~73* F to 85* F) room for at least 24 hours and until activity slows down and sour smell is strong (usually 1 to 2 days).


SOURDOUGH BREAD and STARTER...Here it is! We've been making sourdough bread off and on for years. The first round of making sourdough we were lucky enough to get a wonderful starter from a professional bread baker. This time we started our own. Now, as it's aging, it's getting better and better! When this loaf came out of the oven Tom and I looked at each other in amazement. It's picture perfect. As potters, it's like opening the kiln and seeing your creations finished. Definitely a WOW! moment! If you want to get started making sourdough bread check out our website for a step by step recipe.


1 loaf


Sunday, May 3, 2015 - 1:14pm

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