Yummy Sourdough

So I've had this book (The Tassajara Bread Book) on my self for several years now. One that I swiped from my mother one Christmas when I wanted to make braided Christmas bread (beautiful and delicious). Recently, I noticed it and thought it would be nice to have fresh, homemade bread in the house like we did so much as a kid. I flipped through the very stained and used pages until I found the recipe for a sourdough starter. It is actually really easy, but I have included a few tips along with the recipe.

To make the starter you need:

1 tablespoon of dry yeast (I just use the instant yeast packets you can get at the store)

2 1/2 cups warm water

2 teaspoons of sugar or honey (I have made it with both and there isn't much difference)

2 1/2 cups flour (I use a white/whole wheat mix...1 1/2 cup white, 1 cup whole wheat)

Mix the ingredients in a large container (glass or ceramic with lots of room for the starter to rise). The book makes a note to avoid metal containers and I would advise against plastic as it is a growing microrganisim. Let the starter ferment for 5 days, stirring daily. I leave set it in a corner of my kitchen with a clean wash rag over it to keep out dust. My mother suggested that I put mine crock in a bowl or put something under it to catch the mess if it over flows. Glad I listened...over flow everywhere the first time. The second time, I was able to watch it more throughout the first day so any time I saw it getting close to the overflow stage, I just stirred it back down. Ultimately, you are looking for a thick mud-like consistency.

Once the fermentation is done, you are ready to make bread. You will use a portion of this starter and replenish it so that you always have a starter going. Keep it in your fridge (after the initial fermentation) and you can store it basically forever, although it is suggested to use it at least once a week.

To make the bread:

The initial recipe makes 4 large loaves and I mean LARGE. I have cut it down to make 3-4 loaves that are of moderate size. I listed the original figures in parenthesis.

The night before you plan to make your bread -

Take a LARGE bowl and add 1-2 cups of your starter to 4 (9) cups of flour (the recipe calls for all whole wheat - I mix mine with 3 cups white and 1 cup wheat) without mixing. Then mix it while slowly adding 3 (7 1/2) cups of lukewarm water, a few cups at a time. You will mix until you get a thick pasty batter. It should look somewhat liquidy, but thick. Make sure you have mixed out any large lumps and then let it sit overnight. Again, I cover mine with a cloth because I live in the dust capitol of the world. : )

The next morning -

Your mix should look like a sponge with lots of bubbly holes. Remove 1-2 cups of the sponge and add to your starter. Mix it together and put it in the fridge for next time. Sorry, I kind of forgot to get a picture of this.

Now fold in 1 cup oil, 2 tablespoons salt, and 4 - 4 1/2 (10-12) cups flour (again, the recipe uses all whole wheat but I use a combo of 3 c white and 1 c wheat). When dough comes easily away from the bowl, but is still sticky, remove it and place on a floured bread board. I start with a wooden spoon, but by about the second cup of flour I swtich to my had mixer that has bread mixers. I use it on low.

Knead for 5 minutes, adding more flour as necessary...you will definiately need to add flour as you go. Once in a consistency that you like, cut it into sections and make your loaves. Place each loaf in an oiled bread pan (I only have 2 so I usuall end up with at least 1 on a cookie sheet - sometimes I make it more round so I can use it like a bread bowl). Slit the tops and allow 2 hours for the dough to rise.

I had a special helper on this batch...she asked to wear this nightgown (that BTW no longer fits me so has become part of her dress-up collection). When I put it on her, she said, "I now pretty princess." So Princess Wee One worked gave a loving touch to her little section of dough...I'm sure it will be delicious.

After risen, brush the tops with water and place in pre-heated 425 degree oven for 20 minutes. Brush tops with water again and reduce heat to 375 degrees. Bake for 40 minutes. The originial recipe says to bake for 1 - 1 1/4 hours. Mine is usually done in about 40 mins. The tops should be a nice brown.

Remove from oven and let cool. I use produce bags to store my bread. If making a large batch, you will want to find friends to share it with.