Sometimes my recipes derive from requests. Thanks Kerri Kiran for this recipe development. Without failure this go, this recipe turned out quite nice. I love making it into a nice loaf of sliced sourdough bread. My sourdough starter is 3 months old right now; just a baby. But I intend to continue to nurture it, so it will be around for a while.
1 package (2 1/4 tsp.) active-dry yeast
2 cups warm water (105 degrees-115)
2 cups unbleached organic all-purpose
To Create Starter: In a medium bowl, dissolve yeast in 1/4 cup warm water. Add remaining water and flour and mix well. Place the bowl, uncovered, in a warm place overnight. In the morning, put the 1/2 cup of starter in a sterilized pint jar, cover it, and store it in the refrigerator or a cool place for future use. Leave lots of room for expansion in the container, or set the lid without tightening it. The remaining 3 1/2 cups of starter can be used immediately.
Set the Sponge: Place the 1/2 cup of starter in a medium bowl. Add 2 cups warm water and 2 cups of flour. Beat well, and set in a warm, draft free place to develop overnight. In the morning, the sponge will have risen and wil be covered with air bubbles and smell yeasty. It’s now ready to use.
To Store the Starter: It will keep almost indefinitely if covered in a clean glass container in the refrigerator. Never use a metal container or leave a metal spoon in the starter. If unused for several weeks, the starter might need to sit out an extra night before adding the flour and water to rejuvenate it.
Feeding your Starter: To feed, means to continue to allow the starter to grow for future uses. Each time I use my starter, I add 2 cups of flour, and 2 cups of water. I allow this to sit out overnight in a warm spot, covered. If I am not going to use it right away, I refrigerate it.
1 cup sourdough starter
5 cups unbleached all purpose flour
1 1/2 cups warm water
1 Tbsp. organic cane sugar
1 1/2 tsp. sea salt
2 tsp. active-dry yeast
Mix sourdough starter in a bowl with warm water, cane sugar, and dry yeast. In a separate bowl, mix flour and sea salt. Combine wet to dry and mix well. Place the mix in a parchment lined bread loaf. Allow to ferment overnight. This will allow the mix to rise also. When you are prepared to bake the loaf, preheat the oven to 425 degrees. Drizzle olive oil over the loaf, and sprinkle it with filtered water. This allows for a nice golden loaf and crusty top. Bake for 35 minutes.