I recently ordered sourdough start from King Arthur Flour Company. This is the old fashioned sourdough starter. My starter is getting off to a good start as you can see from the picture. I have starter that uses sugar and potato flakes to feed it. I wanted to get away from all the sugar that is in that one. Every time you feed it you add 3/4 C of sugar. This starter only takes flour and water to feed it. The key is to not use tap water. It has to be chlorine free water.
I tried my first batch of bread this past Monday and it turned out well. Here is the recipe I used with a little tweeking. I added three T. of oil and one more T. of sugar. I also made mine into regular loaves. It turned out very well and without the large amount of sugar that the other sourdough starter has in it.
- 1 cup "fed" sourdough starter
- 1 1/2 cups lukewarm water
- 2 teaspoons 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.|
|2) Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.|
|3) Gently divide the dough in half; it'll deflate somewhat.|
|4) Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.|
|5) Spray the loaves with lukewarm water.|
|6) Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.|
|7) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.|
This King Arthur recipe of sourdough bread makes good sandwich bread. The starter has to be fed once a week. I am anxious to try more sourdough recipes in the future.