Monday, May 9, 2011

sourdough makes a comeback

I finally got my sourdough aged enough that I could use it for making bread. That "sourdough" I made with yeast only worked for one loaf of bread. I put it in the fridge like regular sourdough starter and when I pulled it out to feed it (and to make another loaf of bread) it never revived. So, a couple of months ago, I started a real sourdough starter again. I've made pancakes with it in that time, waiting for it to be ready to make bread. Finally, I don't have to feed it everyday since it's tucked in my fridge, waiting for the next time I pull it out to be used.

I fed it enough so that I would have enough starter to make a couple loaves in the morning. I came into the kitchen to find this.

Hot stack, all for me since Adam doesn't like pancakes.

I have made this recipe before and really enjoyed it. Last time, I made it with white flour. This time I used wheat. It tastes good but is dry and crumbly so definitely not a good sandwich bread. Although, I stuck it in the fridge and it seems to not be falling apart nearly as much when it's chilled.

Rustic Country Sourdough Bread

4 1/2 teaspoons active dry yeast (2 packages dry yeast)
1 1/4 cups warm water (105-110 degrees F)
1 cup sourdough starter (at room temperature)
1/4 cup sugar
3/4 tablespoon kosher salt
2 eggs, beaten
1/4 cup sunflower oil
4 -5 cups unbleached flour, divided
sunflower oil
melted butter

1 Place the eggs in warm water and let sit for about 10-15 minutes.
2 Warm the KA bowl by filling with hot water, dumping it out and towel dry.
3 Dissolve the yeast in water in your KA mixing bowl.
4 Let stand 5 minutes.
5 On speed 1, stir in sourdough starter, sugar, salt, eggs, oil and 3 cups flour.
6 Gradually add remaining flour or enough that the dough will separate from the sides of the mixing bowl. This should take about 8 minutes.
7 Place in a well-greased bowl, turning to grease top.
8 Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.
9 Punch dough down; divide in half and shape each half into a loaf. (These also can be make into dinner rolls.).
10 Place loaves in greased 9x5x3 inch loaf pans.
11 Brush top with oil.
12 Cover loaves; let rise in a warm place (85 degrees F), free from drafts, about 1 hour or until doubled in bulk.
13 Bake at 375 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped. Remove from pans and brush with melted butter.


Heather and Thomas Mann said...

Holy stack of pancakes! My friend gave me a starter... but I, oddly, didn't have flour or sugar to feed it. It died. Sad day!

Tiff :o) said...

Wow, no flour or sugar?? I don't feed mine sugar but to not have any in the house is amazing. I actually had to run to the store at 10 one night because I ran out of rye flour (which is what mine does best on) and if I didn't feed it, I knew it would die.

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