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Showing posts from October, 2018

Sourdough Bread

A few of you have been asking about the recipe for Sourdough Bread that I use and I figured this would be the easiest way to give it out. This recipe makes 2 loaves. MIX TOGETHER: 260 g. of actively fed sourdough starter (about 1 cup) 460 g. water (about 2 cups) 90   g. Canned milk or milk that has been scalded and cooled. Can use water or plant milk instead (About 6 Tbsp) 20 g. Kosher Salt (1/8 cup) 900 g. flour (all purpose or white bread flour, don't use whole grain, to heavy to rise well) 7 1/2 Cups Mix the starter, water, milk (or the substitute) together thoroughly. Then add in the salt and flour. Put the dough in a covered container and let it ferment at room temperature. After 2 hours fold the dough.  How To Fold The Dough After an additional 2 hours, fold the dough again. When the dough is is finished fermenting (after a total of 5-6 hours - when dough is bubbly, soft and will pull a windowpane) divide dough into two pieces around 855 g. each. Do a first