Sour Dough Starter Recipe
2 cups flour
2 cups warm water
1 cup starter
Use stainless steel bowl
Stir with wooden or stainless steel spoon
Don’t whip, fold in. cover with plastic wrap or damp towel.
Let set for 24 hours. For really sour dough let set for 48 hours. Proof at 80-90 degrees or in a warm place. Don’t forget to replace one cup of this starter to your original starter.
Follow with sour dough bread recipe:
Sourdough Bread Recipe
½ oz. active dry yeast
8 oz. warm water
1 cup sourdough starter
1 Lb. bread flour
1 Tbsp. salt
1. Sprinkle the dry yeast over 2 fluid ounces of the warm water and set aside until dissolved and foamy.
2. In the bowl of a mixer fitted with a dough hook, combine the sourdough starter and the remaining warm water. Add 6 ounces of the bread flour.
3. Stir until a dough forms, then add the yeast mixture. Knead for 5 minutes on medium speed.
4. Add the remaining flour and the salt. Knead until the dough is smooth and elastic, approximately 10 minutes.
5. Place the dough in a lightly greased bowl and cover with a damp cloth. Let rise in a warm place, about 80-90F until double in size.
6. Punch down the dough and shape it into a round loaf. Place the loaf on a greased and cornmeal-dusted sheet pan.
7. Let the loaf rise in a warm place, covered with a damp cloth, until it has risen to 2 ½ times its original size.
8. Brush the risen loaf with the beaten egg white and score the top of the loaf with a sharp knife. (I do this before I let it rise in warm place)
9. Bake at 450F with a pan of boiling water underneath the oven rack, for 10 minutes. Reduce the oven temperature to 375F, remove the water and continue baking until the loaf is well browned, approximately 35 to 45 minutes.
