Thanks Granny
Sourdough French Bread
1 pkg dry active yeast
1 ¼ cups warm water
1 cup sourdough starter, see recipe below
5 ½ cups all purpose or unbleached white flour
... 2 tsp sugar
2 tsp salt
½ tsp baking soda
Place the yeast in a large bowl; add warm water and stir briefly. Mix in the starter, 4 cups flour, sugar, and salt. Stir with wooden spoon for several minutes.
Grease another bowl; set dough in and turn over once to grease the top. Let dough rise, covered in warm, draft free place, about ½ to 2 hours, to double in size.
Add 1 cup flour mixed with baking soda. Dust a bread board lightly with flour and knead dough slightly; begin working as much of the remaining flour until dough no longer sticks to the board or your hands. Knead for 8 to 10 minutes or until dough is smooth and elastic. Form in to a large ball.
Grease a bakin sheet lightly and set the loaf on it. Allow it to rise, covered, in warm, draft free place until it is nearly double in size, about 1 ½ to 2 hours.
For a crispy crust, brush the top of the loaf with a little water. Use a very sharp knife to make ¼ inch deep diagonal slashes on the top of the loaf.
Preheat oven to 400 degrees F. Bake for 50 minutes or until crust is a deep golden brown.
Makes one loaf.
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Sourdough Starter
1 cup milk
1 cup all purpose or unbleached flour
Fermented dough made by combining equal amounts of flour and milk was used by pioneers, prospectors and lumberjacks for making bread rise.
Pour the milk in a glass jar or tightly covered ceramic bowl. Leave uncovered at room temperature for 24 hours. Blend in the flour. Set the uncovered mixture to rest in a warm spot, but not too warm, or no fermentation will take place. About 80 degrees F. is the correct temperature. Allow to stand for several days, or until it begins to bubble and sour. It is now ready to use. Cover and store leftovers in the frig until ready for use. Sourdough starter improves with age, but use it at least once a week, and restore it to its original volume each time you use it by adding equal amounts of milk and flour to your depleted supply. Allow the starter and its added ingredients to remain overnight at room temperature to bubble and sour again.
1 ¼ cups warm water
1 cup sourdough starter, see recipe below
5 ½ cups all purpose or unbleached white flour
... 2 tsp sugar
2 tsp salt
½ tsp baking soda
Place the yeast in a large bowl; add warm water and stir briefly. Mix in the starter, 4 cups flour, sugar, and salt. Stir with wooden spoon for several minutes.
Grease another bowl; set dough in and turn over once to grease the top. Let dough rise, covered in warm, draft free place, about ½ to 2 hours, to double in size.
Add 1 cup flour mixed with baking soda. Dust a bread board lightly with flour and knead dough slightly; begin working as much of the remaining flour until dough no longer sticks to the board or your hands. Knead for 8 to 10 minutes or until dough is smooth and elastic. Form in to a large ball.
Grease a bakin sheet lightly and set the loaf on it. Allow it to rise, covered, in warm, draft free place until it is nearly double in size, about 1 ½ to 2 hours.
For a crispy crust, brush the top of the loaf with a little water. Use a very sharp knife to make ¼ inch deep diagonal slashes on the top of the loaf.
Preheat oven to 400 degrees F. Bake for 50 minutes or until crust is a deep golden brown.
Makes one loaf.
---------------------------------------------
Sourdough Starter
1 cup milk
1 cup all purpose or unbleached flour
Fermented dough made by combining equal amounts of flour and milk was used by pioneers, prospectors and lumberjacks for making bread rise.
Pour the milk in a glass jar or tightly covered ceramic bowl. Leave uncovered at room temperature for 24 hours. Blend in the flour. Set the uncovered mixture to rest in a warm spot, but not too warm, or no fermentation will take place. About 80 degrees F. is the correct temperature. Allow to stand for several days, or until it begins to bubble and sour. It is now ready to use. Cover and store leftovers in the frig until ready for use. Sourdough starter improves with age, but use it at least once a week, and restore it to its original volume each time you use it by adding equal amounts of milk and flour to your depleted supply. Allow the starter and its added ingredients to remain overnight at room temperature to bubble and sour again.
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