Simplest Un-sour Sourdough Bread

Simplest Un-sour Sourdough Bread 

   ***I use the Scrapings Method for maintaining my sourdough starter which means after I use my active starter, I don't completely scrape out the Sourdough Starter Jar. I leave about 1 T. of starter inside the jar and usually scrape it down towards the bottom. I put the starter jar in the fridge with the lid on until I'm ready to make some bread. I've left it for 2 weeks without any problems!  

I've added more Tips below the recipe.

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To bake a 1-1/2# loaf of bread in the MORNING... 

THE MORNING BEFORE:

    Add about...

20 g. (2 T.)  flour 

20 g. (1 1/2 T) water

 to the Sourdough Starter Jar with scrapings. 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.

THE EVENING BEFORE: 

    Add about...

80 g. (1/2 c.) flour 

80 g. (1/3 c.) water    

to the Starter Jar and mix.  Put the Starter Jar on the counter in a warm place with the lid just resting on top.

THE MORNING OF BREAD MAKING DAY: (about 1 1/2 hours before)

    In a bowl, (I use my bread maker), add 

200 g. (3/4 c.) of starter from your Starter Jar***

250 g. (1 c.) water

330 g. (2 1/4 c.) flour

2 t. salt 

1/4 c. potato flakes (optional) 

Mix the dough for about 5 minutes. It will be sticky. Scrape the dough into a greased bread pan. Let it raise 1 hour in a warm place. Spray the dough with some water or oil (optional, but it will help the bread crack less) and put it in a cold oven. Turn on the oven to 350 degrees and let bake for 35 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.

To bake a 1-1/2# loaf of bread in the EVENING... 

THE EVENING BEFORE:

     Add about...

20 g. (2 T.)  flour 

20 g. (1 1/2 T) water

 to the Sourdough Starter Jar with scrapings. 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.

THE MORNING OF BREADMAKING DAY: 

    Add about...

80 g. (1/2 c.) flour 

80 g. (1/3 c.) water    

to the Sourdough Starter Jar and mix.  Put the Starter Jar on the counter in a warm place with the lid just resting on top.

THE EVENING OF BREAD MAKING DAY: (about 1 1/2 hours before)

    In a bowl, (I use my bread maker), add 

200 g. (3/4 c.) of starter from your Starter Jar***

250 g. (1 c.) water

330 g. (2 1/4 c.) flour

2 t. salt 

1/4 c. potato flakes (optional). 

Mix the dough for about 5 minutes. It will be sticky. Scrape the dough into a greased bread pan. Let it raise 1 hour in a warm place. Spray the dough with some water or oil (optional, but it will help the bread crack less) and put it in a cold oven. Turn on the oven to 350 degrees and let bake for 35 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 currently use 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.

1 loaf:         Water               Flour

Day1 am     20 g.(2T)            20 g. (1 1/2 T)  add to pint starter jar of scrapings. Leave on counter 

Day 1 pm    80 g. (1/2 c.)      40 g. (1/3 c.)    add to starter jar and leave on counter

Day 2 am    250 g. (1 c.)      330 g. (2 1/4 c.)  + 200 g. (3/4 c.) starter in bowl with 1 t. salt, 1/4 c. potato flakes - mix, put in greased bread pan, raise 1 hour, put in cold oven,  turn on oven to 350 degrees and cook 30-35 min. 

2 loaves:     Water        Flour

Day1 am     40 g.        40 g.   add to qt. size starter jar of scrapings and leave on counter with loose lid

Day 1 pm    160 g.      160 g.    add to starter jar and leave on counter

Day 2 am    500 g.     660 g.    + 400 g. starter in bowl with 2 t. salt, 1/2 c. potato flakes - mix, put in greased bread pans, raise 1 hour. Put in cold oven, turn on oven to 350 degrees and cook 30-35 min.