![]() ![]() You want it to stick to itself but not to your hands. In the morning the dough should be more than doubled. After kneading, pour a little extra oil into the bowl and turn dough to coat well with oil. In a large bowl, mix together the starter, water, salt, sugar and oil, then add flour. I like to use King Arthur Whole Wheat flour. It makes a delicious light whole wheat version. Variation: You can use 2 cups of whole wheat flour instead of all bread flour. After about 3 hrs hours rising in the loaf pans, it’s ready to bake.ġ cup active potato flake starter (can be cold or room temperature)Ībout 6 cups bread flour (Occident flour is the best to use if you can find it!) I usually start making bread at night before I go to bed then make it into loaves the next morning. When it’s ready to use it should look sludgy and will have bubbles rising to the top with a slightly fruity/alcoholic smell. You can use the starter right out of the refrigerator if you have enough made, or if you need to make extra loaves of bread you can take your starter out of the refrigerator early in the morning and feed it and leave it out all day. I leave it sitting out at room temperature until it is foamy on top then I refrigerate. ![]() I try to use/feed mine at least every five days. I’ve had bacteria ruin some of my sourdough starters before, so I’m extra careful now. Boiling the water prevents any bad bacteria from growing in the starter. I keep some boiled water in the refrigerator ready to use. I usually keep about two to three cups of starter in the refrigerator. I usually put it into a new sterilized jar each time I feed it. If it is active and you can see some bubbling, you can refrigerate. Leave your newly created starter at room temperature for two days then feed it again without adding any more store bought yeast. To make a starter beginning with store bought yeast:īoil water to sterilize a quart jar, lid, a measuring cup and a spoon. It might take more than one try to catch the elusive “wild yeast” though. As it works, the wild yeast will (hopefully) replace the store bought yeast until you have a colony of wild yeast. If you don’t know someone who can give you some starter, you can try making some starter using store bought yeast. This light, sweet bread has become one of our favorites. Most sourdoughs are made with flour and water and are thicker than pancake batter, but this one is a liquid. Even though making and keeping the starter sounds complicated at first, it’s really pretty easy. This is the easiest sourdough bread I’ve ever made. ![]()
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