Extra-Tangy Sourdough Bread
This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. For extra-sour flavor, add 1/4 teaspoon sour salt (citric acid).
Ingredients View by: Volume Weight
1 cup "fed" sourdough starter
1 1/2 cups lukewarm water
5 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon sugar
2 1/4 teaspoons salt
1/2 teaspoon to 5/8 teaspoon salt
8 ounces "fed" sourdough starter from King Arthur dirctly or a friend (mine came from Poet friend Darla)
12 ounces lukewarm water
21 1/4 ounces King Arthur Unbleached All-Purpose Flour
1/2 ounce sugar
2 1/4 teaspoons salt
1/2 teaspoon to 5/8 teaspoon sour salt or salt (citric acid), optional, for extra-sour bread
Directions
1) Combine the starter, water, and 3 cups of the flour. Beat vigorously.
2) Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.
3) Add the remaining ingredients, kneading to form a smooth dough.
4) Allow the dough to rise in a covered bowl until it's relaxed, smoothed out, and risen a bit. Depending on the vigor of your starter, it may become REALLY puffy, as pictured; or it may just rise a bit.
5) Gently divide the dough in half.
6) Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 2 to 4 hours. Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Towards the end of the rising time, preheat the oven to 425°F.
7) Spray the loaves with lukewarm water.
8) Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.
9) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it form the oven, and cool on a rack.
This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. For extra-sour flavor, add 1/4 teaspoon sour salt (citric acid).
Ingredients View by: Volume Weight
1 cup "fed" sourdough starter
1 1/2 cups lukewarm water
5 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon sugar
2 1/4 teaspoons salt
1/2 teaspoon to 5/8 teaspoon salt
8 ounces "fed" sourdough starter from King Arthur dirctly or a friend (mine came from Poet friend Darla)
12 ounces lukewarm water
21 1/4 ounces King Arthur Unbleached All-Purpose Flour
1/2 ounce sugar
2 1/4 teaspoons salt
1/2 teaspoon to 5/8 teaspoon sour salt or salt (citric acid), optional, for extra-sour bread
Directions
1) Combine the starter, water, and 3 cups of the flour. Beat vigorously.
2) Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.
3) Add the remaining ingredients, kneading to form a smooth dough.
4) Allow the dough to rise in a covered bowl until it's relaxed, smoothed out, and risen a bit. Depending on the vigor of your starter, it may become REALLY puffy, as pictured; or it may just rise a bit.
5) Gently divide the dough in half.
6) Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 2 to 4 hours. Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Towards the end of the rising time, preheat the oven to 425°F.
7) Spray the loaves with lukewarm water.
8) Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.
9) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it form the oven, and cool on a rack.
This recipe needs your attention for over a 23 to 24 hour period, so you know, but it is beyond delicious with its hard European peasant bread crust from any old ordinary oven!
Darla, your "starter" has resonated with me. Bread is something so wonderful. I have always made bread from scratch, but, believe it or not, I always had to rely on store bought yeast. You have liberated me! Love, Alice
ReplyDeletehttp://www.kingarthurflour.com/shop/items/sourdough-and-crock-set This is a good link to buy starter!
ReplyDeleteThanks, Alice! I'm so glad that you are enjoying the starter. That makes me very happy.
ReplyDelete