Directions:
- In an electric mixer with the dough hook, combine the flour, starter and salt, and knead until it no longer sticks to the sides or bottom of the mixing bowl.
- Place a lightly oiled bowl, turning to coat. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours. Turn out onto a lightly floured surface. Sprinkle lightly with flour and knead gently, removing any large air bubbles. Knead into a small circle, then shape into a tight ball, pinching the seams together underneath. Place on a well-floured board or baking peel, seam-side down. Cover with a kitchen towels and let rest until doubled in size, about 1 hour.
- Preheat a baking stone, if available, on the bottom rack of an oven at 400 degrees F. With a sharp, serrated knife, cut a large X or cross-hatch pattern into the top of the dough.
- Spray lightly with a mister and transfer to the baking stone (or place on a heavy baking sheet lightly dusted with cornmeal) and bake until golden brown and the bread sounds hollow when thumped on the bottom, about 60 minutes. (Sourdough should have a darker crust than other breads, so leave in the oven 5 minutes after you think it is done.)
- Remove the loaf from the oven and let cool on a wire rack for at least 30 minutes before serving.
- Basic Sourdough Starter:
- In a large bowl, combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with a new yeast.)
- Add the flour and stir vigorously to work air into the mixture. Cover with a towel let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours. (The mixture should become very bubbly.) Use immediately or cover loosely with plastic wrap and store in the refrigerator.
- Preserving the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water.
- For example, if you remove 1 cup of starter, you must replace it with 1 cup of flour and 1 cup of warm water. Whisk these ingredients into the starter until blended but not completely smooth, cover loosely, and return to the refrigerator.
- Also, the starter must be maintained by feeding it every few days. Refresh by removing 1 cup of the starter (give to a friend or discard it) and adding 1 cup of flour and 1 cup of warm water. Whisk until blended but not smooth. Cover loosely and return to the refrigerator.
- If you plan to be away longer than a week, freeze the starter in a sterilized, airtight freezer container. Thaw the starter 2 days before you plan to bake with it. Refresh as indicated above with 1 cup each of flour and warm water. Cover and leave at room temperature 12 hours or overnight before using.
- CAUTION: Never keep your starter tightly closed! The gasses expelled by the yeast will build up pressure and may cause the container (such as a glass jar) to burst!
- Yield: 5 to 6 cups Prep time: 10 minutes Inactive prep time: 12 hours
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3448.03 Kcal (14436 kJ) | ||
| Calories from fat | 159.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.77g | 27% | |
|---|---|---|---|
| Sodium | 3601.18mg | 150% | |
| Potassium | 1301.83mg | 28% | |
| Total Carbs | 693.64g | 231% | |
| Sugars | 13.1g | 52% | |
| Dietary Fiber | 28.69g | 115% | |
| Protein | 120.17g | 240% | |
| Iron | 29.3mg | 163% | |
| Calcium | 331.1mg | 33% | |
| Amount Per 100 g | |||
| Calories | 198.17 Kcal (830 kJ) | ||
| Calories from fat | 9.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.02g | 27% | |
|---|---|---|---|
| Sodium | 206.98mg | 150% | |
| Potassium | 74.82mg | 28% | |
| Total Carbs | 39.87g | 231% | |
| Sugars | 0.75g | 52% | |
| Dietary Fiber | 1.65g | 115% | |
| Protein | 6.91g | 240% | |
| Iron | 1.7mg | 163% | |
| Calcium | 19mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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