Sourdough Bread

Special thanks go out to Brenda Reynolds, who shared this recipe with me. I took her class through Meet Up, with my husband and my mom. It was a lot of fun. Thanks Brenda!

 This bread is a multi-day process, but it actually requires very little active time. Most importantly, do NOT used metal bowls, and if possible, metal utensils, when making this bread. The miners used to use sourdough to clean their metal implements. Also, having damo hands when handling the dough makes life easier.

You will need a sourdough starter for this recipe. If you don't have one, you can make your own.

Ingredients:
2/3 or 5 ounces of Sourdough Starter
2 1/2 cups OR 12 ounces of Bread Flour
1 1/2 cups OR 8 ounces Whole Grain Flour (wheat, spelt, rye, kamut, barely....)
2 teaspoons salt (I use kosher)
12 ounces water
3/4 cup OR 6 ounces of Add-Ins (sprouted seeds, grains, porridge, nuts, sauteed onions, roasted garlic, sliced olives....)
2 tablespoons soaked soaked chia seeds, optional
2 tablespoons soaked flax seeds, optional


Day 1: Time to Proof

1. Mix all the ingredients in a non-metalic bowl. Cover with a damp cloth. Choose either Step 2 OR Step 3.
2. Turn dough every half hour, punching down each time.  Do this for a total of 4 times. OR
3. Sprinkle an additional 1/2 to 1 cup of bread flour on a clean surface. Dump the dough onto the flour and knead until elastic, 2-3 minutes. 
4. Cover, and let sit out on the counter 4-6 hours. If you chose Step #3, add 2 hours. You should choose a draft-free location.
5. Shape the dough into a loaf or rolls. Line metal pans with parchment paper. Cover with plastic wrap and let proof in the refrigerator for 12-24 hours. (if you are making rolls, I've found 4 oz of dough makes a good sized roll.)

Day 2: Time to Bake

1. Remove the dough from the refrigerator 1-2 hours before you want to bake it.
2. Preheat over to 400 for dinner rolls, bake for 20-30 minutes. 
3.  Place a metal pan with water in a cold oven. Preheat oven to 425 degrees. Set rack as low as possible, just above the water.
4. Make slits in top of the bread with a very sharp knife or a razor blade.
5. Bake bread for 40-60 minutes, depending on loaf size. Use an instant read thermometer (200  degrees)  to test for doneness. Check the water pan half way through, tossing in a few ice cubes in if needed.
6. Cool bread on a rack for an hour before slicing. Do not let it sit in pan for more than an hour after baking, or the bottom will get mushy.

It's Alive!!!!

Sourdough Starter

There are a hundred different recipes out there for Bread Starters. You can make it with wild yeast, potato water, commercial yeast, or even purchase one online. Here are a few, simple recipes for making your own:

Rules for Starter:

• DO NOT keep your Starter in a metal container.
• Always use ingreditents that are room temperature.
• When you feed the Starter, always double it. If you have 1 cup of Starter, add 1 cup of flour and 2/3 cups of water. If you have 2 1/2 cups of Starter, add 2 1/2 cups of water and 2 cups of water. 
• The starter should not be thick like a dough. Nor should be as thin as a batter. Basically, it should be pourable dough, or a thick batter.

Recipe #1 Wild Yeast
Day 1: In a large airtight jar that will hold at least 2 quarts put 1/4 cup of barely tepid (not hot) water and 1/4 cup bread flour into jar. Stir well, close and leave at room temperature for 24 hours.

Day 2: Add 1/4 cup water and 1/4 cup flour. Mix well, close jar and leave for 24 hours at room temperature.

Day 3: Add 1/4 cup water and 1/4 cup flour. Mix well, close jar and leave for 24 hours at room temperature.

Day 4: Add 1/4 cup water and 1/4 cup flour. Mix well, close jar and leave for 24 hours at room temperature.

Day 5:Add 1/4 cup water and 1/4 cup flour. Mix well, close jar and leave for 24 hours at room temperature.

Day 6: Your Starter is now ready to use! You should have 2 cups of lively Starter.

Recipe #2
4 cups unbleached white flour
2 teaspoons salt
2 tablespoons honey
4 cups potato water

Mix all ingredients and let sit in a large, non-metal containter large enough to allow mixture to double. Let stand loosely cover in a warm place (85 degrees is ideal). In 2-3 days either the mixture will begin to froth, expland and smell sour or it will mold and smell worse. If the first happens, congratualtions! Allow the Starter to season for a couple of days in the refrigerator.

If you have a moldy mess, throw it out and either try again to catch wild yeast, or try the Dried Yeast Starter.

Recipe #3: Dried Yeast Starter
1 package dried yeast
2 cups unbleached white flour
1 1/2 cups warm water
1 tablespoon honey

Mix all ingredients and let sit in a large, non-metal containter large enough to allow mixture to double, or triple. Let stand loosely cover in a warm place (85 degrees is ideal). In 2-3 days the mixture will be frothy and full of bubbles with a sour smell. The bubbles will begin shortly after you mix the ingredients. Congratulations! Put the Starter in the fridge and allow the Starter to season for a couple of days in the refrigerator.