stirring information

stir up your sourdough starters, ladies, i have two kitchen tested recipes for you to try.

in case you missed the post about how to make sourdough starter, here is a recap: put equal parts of water and unbleached flour into a quart sized mason jar (or other glass or plastic container). stir together. most sourdough recipes call for 1 c sourdough starter, so start with at least 3/4 c flour and 3/4 c water. let it sit on the counter for any time up to a week. i like my starter pretty sour, and i leave mine out about 4-5 days. when it has some alcohol on top and has a pleasant sour, or beery, smell, cover and put in the frig. (be sure to cover with something NOT metal. so that means no lids and rings. i use a sandwich-sized zip-loc bag laid over the top of the jar and secured with a rubber band.)

when you're ready to use it, pull it out of the frig and let it come to room temperature (about 8 hours). after you measure out the amount you need for a recipe, feed with 1/2 c unbleached flour and 1/2 c water. stir it all together and let sit out overnight, then back in the frig until you use it again.

this is a nice mild sourdough-flavored bread. i use it for sandwich bread because it slices so nicely and stays soft. (i call a bread "sourdough-flavored" if the recipe uses yeast besides what's in the sourdough starter. that's pretty much what i make, because the natural sourdough yeasts are S-O S-L-O-W.

sourdough sandwich bread

1 1/4 c sourdough starter
1/3 c warm water
3 T sugar
2 T vegetable oil
1 1/2 t salt
2 t yeast
3 c flour (my favorite way is with 1 c freshly ground whole wheat and 2 c unbleached white)

mix all ingredients except flour in mixer. add flour until the dough is smooth and firm but not dry or hard. grease, oil, or Pam a bowl. put in dough and flip over so whole ball of dough is coated with oil. put in a warm place, cover, and let rise for about 1 hour or until double in size. punch down well, put in greased bread pan and let rise again until bread rises about 1 inch above side of pan. bake at 350 for 30 min, then tent with foil and bake 15 min more. remove from pan immediately, brush with butter if you wish, and let cool. yum.

onto julia's wonderful french (fransh) bread tomorrow.