* 1 cup "fed" sourdough starter
* 1 1/2 cups lukewarm water
* 2 teaspons instant yeast
* 1 tablespoon sugar
* 2 1/2 teaspoons salt
* 5 cups King Arthur Unbleached All-Purpose Flour
1) Combine all of the ingredients, kneading to form a smooth dough. Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.
(This is a "before" picture; sorry I forgot to get an "after" picture.)2) Gently divide the dough in half; it'll deflate somewhat. Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet, or into bread-rising basket (i.e., banneton or brotformen).
3) Cover and let rise until very puffy, about 1 hour. (Towards the end of the rising time, preheat the oven to 425°F.) Transfer the risen loaves to a parchment-lined baking sheet.
5) Spray the risen loaves with lukewarm water. Make two fairly deep horizontal slashes in each. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Allow to cool on a rack.
Enjoy!
3 comments:
She's back! And I'm lovin' it. sure missed those great food pix. Can't wait to see you for Easter.
I love your posts... I always learn something. :)
What does it mean for sourdough to be "fed"?
Good question, Natalie! I'm still figuring this sourdough thing out, so here's my basic understanding:
When you have a sourdough starter, it keeps in the fridge for up to a month, by staying basically dormant in the cool temperature. But whenever you want to use it for baking, you have to "wake up" the yeast by feeding it. So, you take the starter out of the fridge, discard a bit, add some yeast food (i.e., flour and water) and let it sit at a room temperature for a few hours. Then the yeast is woken up (aka the starter is "fed") and it's ready to be used in the recipe! As long as you feed the starter every month or so, it will last forever.
BTW, if you ever want some starter, let me know and I'll give you some of mine...
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