Although I prefer my sourdough very sour (like this or this), I appreciate how much simpler Ardith’s recipe is than the Rube Goldberg contraption I had assembled two years ago.
“Sourdough” Bread (not sour!) – Ardith Ketchum
Starter – Keep in a plastic bowl with several holes punched through the lid. Store in refrigerator 4-7 days (up to 30) until fed.
Feed starter – Mix together: 1 C flour, 3/4 C sugar, 1 T potato flakes, 1 C warm water.
Leave at room temperature 8-12 hours or until bubbly, covered with waxed paper. Take out 1 C for bread, refrigerate the rest. (To make new starter or to rejuvenate old, add a pinch of yeast. Allow extra time.)
Bread Dough – Mix together: 1 C starter, 1/2 C sugar, 1 t salt, 1 1/2 C warm water, 1/2 C oil, 6 C flour.
Dough will be stiff. Grease bowl and top of dough, cover with waxed paper or towel. Let rise 8 hours or until doubled. Knead lightly and place in greased pans. Let rise 4-5 hours, covered lightly. (Adding 1 package or 1Tbl yeast will reduce time needed for rising.)
Hints �Try substituting cracked wheat, oatmeal, whole wheat flour or oat flour for about half of the flour. Or mix in a cup of grated cheese. Makes good sweet rolls when all white flour is used.
Bake 30-35 min. at 350°F
I just finished making the extra-pucker sourdough I started two days ago, left it for its final rise, and clicked on your blog. Strange things happen when I cook. . .
Comments are closed.