Sourdough Bread and Yeast Starter

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YEAST STARTER:
1 cake yeast
2 cups warm water
2 cups high gluten flour
1 tbs sugar

Combine ingredients and place in a glass container. Cover with cheesecloth and let stand at room temperature for 48 hours, stirring it down several times. Replenish starter with equal amounts of flour and water.

SOURDOUGH BREAD:
1 cup hot water
3 tbs sugar
1 tbs butter
1 1/2 cups starter
4 to 5 cups high gluten flour
2 tsp salt
1 cake yeast, dissolved in 2 tbs warm water

Pour hot water over the sugar and butter. Stir until melted. Cool mixture to lukewarm, then add yeast, starter, 2 cups of flour, and the salt. Beat to blend ingredients. Now stir in the rest of the flour, using just enough to make a firm dough. Turn the dough out onto a floured breadboard and knead very thoroughly. Place in buttered bowl, cover and let rise until doubled. Punch down dough and let rise another 30 minutes. Now turn the dough out onto floured board again and let rest 10 minutes before shaping. Shape then into long rolls or loaves. Butter pan or sheet, and sprinkle with corn meal before placing dough. Let rise until doubled and back in 400 degree oven for about 50 minutes. To glaze, beat egg white into 1 tbs of cold water. Slash bread with sharp knife, then brush mixture over bread several times while baking.

This same recipe can also be used to make delicious rolls. Shape the rolls after the first rising and place them on cookie sheets that have been buttered and sprinkled. Cover and let rise again until doubled. Bake in 400 degree oven for 20 minutes, or until browned.

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