How to Make Sourdough Bread and Starter
By: Tom and Anita Morgan
Published: Sunday, May 3, 2015 - 1:14pm

Ingredients




Sourdough Starter:
INGREDIENTS:
2 cups organic, unbleached all purpose flour
2 cups water slightly warm to the touch
1 pkge dry yeast (1.25 ounces)
INGREDIENTS: Quantities for 1 commercial sized loaf.
4 cups of organic, unbleached all purpose flour
1 cup of the starter after feeding and letting rise for a day
2 teaspoons of salt (Himalayan if possible)
1 tablespoon of extra virgin olive oil
1 1/2 cups +/- of water that is slightly warm to the touch

Preparation

1 PREPARATION: 2 In a glass bowl, mix the yeast into the warm water and let stand for 10 or 15 minutes for proofing. 3 If the mixture shows no signs of activity, the yeast has expired. In that case start over with fresh yeast. 4 If the mixture is foaming or bubbling, mix in the flour stirring until thoroughly mixed. 5 Cover with a light towel and let stand in a warm (~73* F to 85* F) room for at least 24 hours and until activity slows down and sour smell is strong (usually 1 to 2 days).

About

SOURDOUGH BREAD and STARTER...Here it is! We've been making sourdough bread off and on for years. The first round of making sourdough we were lucky enough to get a wonderful starter from a professional bread baker. This time we started our own. Now, as it's aging, it's getting better and better! When this loaf came out of the oven Tom and I looked at each other in amazement. It's picture perfect. As potters, it's like opening the kiln and seeing your creations finished. Definitely a WOW! moment! If you want to get started making sourdough bread check out our website for a step by step recipe.