Faith Farm

Bread Starter - Sourdough

{ 09:16, Monday, February 18, 2008 } { Posted in Grandmothers Secrets } { 0 comments } { Link }

Sour Dough Bread Starter

2 cups all-purpose flour
2 cups warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast

Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.
After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/8-1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.

Sour Dough Bread Recipe

(use a well tended starter for this recipe-New starters make a good bread but do not have the sour dough taste)

4 3/4 cups bread flour
3 tablespoons white sugar
2 1/2 teaspoons salt
1 (.25 ounce) package active dry yeast
1 cup warm milk
2 tablespoons margarine, softened
1 1/2 cups sourdough starter
1 extra large egg
1 tablespoon water

In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.

Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
Brush egg wash over tops of loaves
Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.

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