Sourdough Bread


Tonight we continue on with my latest interest, Sourdough.  I still haven’t posted my Sourdough Starter recipe but you can plenty of good ones with Google.  We made a large loaf of Sourdough Bread.  This is the 3rd loaf from this batch of starter.

This is the first time I’ve used terracotta for a baking stone.  It’s a 16″ planter dish from Lowes.  It worked out pretty good.  I think it was about $12.

Link to Sourdough Bread recipe in MealMaster format

Sourdough Bread – TKD

Recipe By     : Troy
Serving Size  : 1     Preparation Time :0:00
Categories    :

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
Sourdough Sponge
1                cup  sourdough starter
1                cup  flour
1                cup  water — or milk

Sourdough Bread
1  –  Sourdough sponge — all of it
4               cups  flour
3        tablespoons  sugar
1           teaspoon  salt
1            package  yeast

Take your container of sourdough starter out of the fridge and let it warm up on the counter.

Make the sponge the night prior to making the bread.  Mix the sponge ingredients in a non-reactive bowl and let rise overnight on the counter. Cover with a towel or cling wrap. Let rise and ferment.  Do not put in the fridge.

Next day, mix all ingredients.  Adjust the flour and water to your preferences.  Let it rise in a warm place for 90 minutes.
Punch down the dough and let rise again 60-90 minutes.

Bake at 425 for 20-30 minutes until golden brown and loaf sounds hollow when the bottom is tapped.  Cool on a wire rack.

Good luck!

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