Collins Country

Sourdough Journal #6

Well, I finally gave up on the first recipe.  I just could not make it taste or feel the way I wanted it to.  My starter has a nice sour smell (sort of like yogurt), but the bread does not have the sourdough taste.  I've decided that's okay and I am moving on.

I have read somewhere that the really sour type is a special yeast, so perhaps that's the problem).

Here is the recipe I followed for last nights bread.  It is very moist and quite tasty!

Sourdough Country Crust Bread

(From my "Southern Living" Cookbook)

2 packages of Yeast

1¼ cups warm water (105-115 degrees)

1 cup sourdough starter (room temperature)

¼ cup vegetable oil

¼ cup sugar

2 teaspoons salt

2 beaten eggs

5 ½-6 cups unbleached flour

Vegetable oil

Melted Butter

Dissolve yeast in warm water in a large, non-metal bowl; let stand 5 minutes.  Stir in sourdough starter, ¼ cup of oil, sugar, salt, eggs and three cups of flour.  Gradually stir in enough remaining flour to make a soft dough.

(NOTE:  I knead my dough in the bowl, since it makes less mess for later)

Turn dough out onto a floured surface and knead until smooth and elastic (about 8-10 minutes).  Place in a well oiled bowl, turning to grease top.  Cover and let rise in a warm place (85 degrees) free from drafts for 1-1 ½ hours or until doubled in bulk.

Punch dough down and divide in half; place on floured surface.  Roll each half into and 18x9 inch rectangle.  Tightly roll, starting at narrow edge; pinch seams and ends together to seal.  Place seam side down in two greased 9x5x3 inch loaf Pans.  Cover and let rise in a warm place (85 degrees) free from drafts for 1 hour or until doubled in bulk.

Bake at 375 degrees for 30-35 minutes or until loaves sound hollow when lightly tapped.  Remove loaves from pans and brush with melted butter.

Yield: Two Loaves.