Mild Sourdough Bread Loaf
24 hours before ya wanna make 1-1/2 lb loaf of bread, stir this into your starter jar: 20 g. water and 20 g. flour (I like to use fresh ground whole wheat flour.) I use a spatula to mix all the scrapings, flour and water until combined and lumpy. Put your Starter Jar on the counter in a warm place with the lid just resting on top.
12 hours before ya wanna make bread, stir this into your starter jar: 80 g. water and 80 g. flour.
Put the Starter Jar on the counter in a warm place with the lid just resting on top.
1.5-3 hours before you wanna bake bread, in a bowl or food processor or bread maker) add
200 g. (~3/4 c.) of starter from your Starter Jar
280 g. (1 c.+ 2T)) water
330 g. (2 1/4 c.) flour -Hard White, Kamut, Spelt, Triticale, etc.
6 g 1 t. salt
1/4 c. potato flakes (optional)
14 g (1 T) fat -I like cashew butter best. Try oil, lard, tallow, bacon grease, butter, etc.
Mix the dough for about 5 minutes (I've made successful loaves by mixing just til combined). It will be sticky. Scrape the dough into a greased bread pan. Let it raise, covered, 1 hour in a warm place. (I use a plastic container with a lid)
When the bread is 2/3-3/4 raised, Preheat the oven to 425 degrees. Bake for 20 minutes. Turn heat down to 375 and cook 10 more minutes. Take the bread out and dump it onto a cooling rack or towel to cool. Store in an airtight container when cooled and you'll have a softer crust. If you just cover with a towel, it'll be crunchier.
---TIPS---
JAR SIZE: I have used a glass quart mason jar with the lid upside down under the ring to allow for air and expansion. I've also reused plastic peanut butter jars. If you're making just one loaf, a 2 c. container will suffice for your starter jar. If doing more, use a quart size jar.
WHEN TO KNEAD MY DOUGH? I found a sourdough recipe that said to mix the ingredients until incorporated and let it raise. Then kneed it right before you shape it. That was new to me. I tried and... I feel it gives the wheat bran more time to absorb the water before kneading it. :)
Sometimes I just mix the dry and wet ingredients and pour it into a greased pan. It won't be as fluffy, but it tastes great and works fine for me!
WATER SUBSTITUTES... potato water, whey, liquid from cooking veggies or beans, milk, etc!
RECIPE "Lead Sheet" (A lead sheet has only the basic music info needed to play a song — usually the melody line, the lead, and chord symbols.)
HOW LONG WILL IT TAKE TO RISE? Depends on how active your starter is, how warm your ingredients are and how warm your kitchen is! A warm oven or water can help it rise faster. Flour from the freezer or putting it in the fridge can help it rise slower.
1 loaf:
24 hours before: 20 g.(2T) Water AND 20 g. (1 1/2 T) Flour add to pint starter jar of scrapings. Leave on counter
12 hours before 80 g. (1/2 c.) Water AND 80 g. (1/3 c.) Flour add to starter jar and leave on counter
1.5-3 hours before 280 g. (1 c. +2 T.) Water AND 330 g. (2 1/4 c.) Flour + 200 g. (3/4 c.) starter in bowl with 1 t. salt, 1 T (14 g) fat, 1/4 c. potato flakes (Optional) - mix, put in greased bread pan, raise 1 hour, Bake in 425 degree oven for 20 minutes, turn down to 375 degrees and cook 8-10 min.
2 loaves:
24 hours before: 40 g. water AND 40 g. Flour add to qt. size starter jar of scrapings and leave on counter with loose lid
12 hours before: 160 g. water AND 160 g. Flour add to starter jar and leave on counter
1.5-3 hours before: 560 g. water AND 660 g. Flour + 400 g. starter in bowl with 2 t. salt, 2 T (28 g) fat, 1/2 c. potato flakes (optional) - mix, put in greased bread pans, raise 1 hour. Bake in 425 degree oven for 20 minutes, turn down to 375 degrees and cook 8-10 min.
