Sourdough Bread Recipe – Sourdough Starter Recipe

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Sourdough bread is baked using a small amount about 1/4th of starter dough which is also called the mother sponge. The starter contains the culture which is mixed with the new flour and water to bake the bread. The remaining of the starter dough is fed flour and water on a weekly basis which can stay usable in room temperature for a long time if properly maintained and cared for. Each bakery’s sourdough has a distinct taste as the starter dough might have a history of many years. The combination of the starter, air temperature, humidity, and elevation also makes each batch of sourdough distinct.

A starter needs good yeast and sometimes capturing good yeast can be tricky. So look around for the best yeast till you are satisfied with the results. Once the starter has reached the stage of bubbling up and growing more yeast, it can be mixed along in your sourdough bread recipes.

Ingredients for starter:

2 cups warm water
1 package active dry yeast
2 cups all-purpose flour

Preparation:

In a ceramic bowl, add warm water and yeast. Mix with wooden spoon until the yeast is dissolved.
Stir in flour. Mix until smooth.
Pour starter into a plastic container that is at least four times larger than the liquid amount of the starter, such as a 5 gallon ice cream container. This is because the starter will expand. Cover with a cloth napkin and hold in place with a rubber band.
Set the starter in a warm spot for 5 days. Stir each day. Refrigerate and use as needed, at least once a week. Replenish with equal amounts of water and flour.

Every time you use the starter it would be ideal to replace the amount removed with equal parts of water and flour. Sourdough starter can be used to make cakes, breads, pizza, focciacia and many other recopies that can be enhanced by the complex flavor boost of sour dough starter.

Making Sourdough Bread

Making sourdough bread involves a two stage process. The night before:

1/2 cup starter

2/3 cup potato water

1-1/2 cups unbleached flour (please don’t substitute)

Mix real well. Cover with plastic wrap. Place in cold oven overnight.

Next morning:

1 cup flour

1 teaspoon salt

Mix the mother sponge and knead for about 10 minutes. Add more flour as needed, but only a little at a time. When it is nice, smooth and not sticky place in a greased bowl, cover with plastic wrap and let the dough rise until it is double the size. This can take from 2 to 3 hours, depending on warmth of rising area. After the dough has doubled in size, shape it into a round loaf and place on a lightly greased cookie sheet dusted with cornmeal. Wait again for it to rise until it is almost double. Slash top, slicing in one direction, with very sharp knife. Bake in 425 degree preheated oven for 30 to 35 minutes. Your bread is done when it emits a hollow sound when tapped at the bottom. Let it cool before you start to slice.