Ingredients
- Carrie – when you get the starter, feed it without pouring any out! (That is, unless you don’t want to take care of the starter and you just want to use it or drink it… not recommended!)
- Sourdough Starter Care
- Potato-based 1911 starter, from TN bed and breakfast
- • Feed the starter every 5-7 days by first pouring off (or using) about 1 cup of the starter; then add 1 cup warm water, 3/4 cup sugar, and 3 Tbsp potato flakes; stir with a wooden spoon 50 strokes. (If you are trying to grow the starter to a higher volum
- • Never let any metal (spoons, bowls, jars) come in contact with the starter
- • Keep the starter ventilated and in the refrigerator, except immediately after feeding it, when it may sit out overnight or for 5 hours, ventilated
- • Never feed the starter more than 1/2 of its starting volume
- You can add sourdough to any bread recipe – I reduced the liquid in the original recipe to account for the sourdough.
- Basic Sourdough Bread Recipe
- 4 1/2 cups bread flour
- 1/4 c. wheat germ
- 2 Tbsp honey
- 2 tsp salt
- 1 (.25 ounce) package active dry yeast
- 1 cup warm milk
- 2 tablespoons margarine, softened
- 1 1/2 cups sourdough starter
- 1 extra large egg
- 1 tablespoon water
- Directions
- 1. In a large bowl, combine 1 cup flour, honey, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 1/2 cups flour gradually, you may need more depending on your climate.
- 2. Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
- 3. Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
- 4. Brush egg wash over tops of loaves, and sprinkle with chopped onion or seeds or anything else.
- 5. Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.