SOURDOUGH BREAD

A batch of sourdough starter lives in a glass container in my fridge. I mixed it up last month and used some to make delicious loaves of white and rye breads, but the joy of sourdough starter is that the leftover keeps ripening and increasing in flavour so long as it’s fed weekly (with a half-cup of water and a half-cup of flour). It’s almost time again for another baking session.

Today, in response to several requests from Facebook friends, I’m here posting my recipes for the starter and the two types of bread I recently made (though keep an eye on my “engage” blog for further experimentation). Purists don’t use commercial yeast, but I do–it speeds the process and makes a lovely bread! Check online for many variations in recipes and methods.

SOURDOUGH STARTER: Soften 3 teaspoons active dry yeast in 2 cups warm water till bubbly (10 minutes). Stir in 2 cups all-purpose white flour (or you can use rye or other desired flour). Cover tightly and let stand at room temperature for at least 2 days, stirring occasionally. (You can forgo the yeast and let it stand on the counter for up to 10 days if you want a more authentic, extra-sour flavour, but first check this link for method). After this initial ripening, store loosely covered in fridge till needed (NOT in an airtight container) and “feed” every week with about 1 tablespoon of flour and 1.5 tablespoons of water. When removing some starter for baking, replace amount of starter taken out with equal amounts flour and water stirred back into the starter; let stand overnight on the counter covered lightly till again bubbly and then return to refrigerator for storing.     

SOURDOUGH WHITE BREAD: Mix 1 cup of sourdough starter with 1 cup water and 2 cups white flour in large bowl; let stand covered at room temperature overnight. Soften 3 teaspoons active dry yeast in 1 cup warm water till bubbly and stir into bread along with 1 tablespoon salt and about 4 cups white flour. Knead till elastic. Place in lightly floured bowl and sprinkle flour on top. Cover with cloth and let rise till double (2.5-3 hours). Punch down and knead lightly. Shape into two rounded loaves and let rise till double (1.5-2 hours). Brush with one egg beaten with 1 teaspoon water. Bake 25 minutes at 450° (For heavier crust, I place a pie tin of water on a lower rack during baking to create steam).

SOURDOUGH RYE BREAD: Mix 1 cup of sourdough starter with 1 cup water and 2 cups rye flour in large bowl; let stand covered at room temperature overnight. Soften 3 teaspoons active dry yeast in 1 cup warm water till bubbly and stir into bread along with 1 tablespoon salt, 1 tablespoon caraway seed, 1.5 teaspoons poppy seeds, and about 4 cups rye flour. Knead till elastic. Place in lightly floured bowl and sprinkle flour on top. Cover with cloth and let rise till double (3 hours). Punch down and knead lightly. Shape into two thinner, tapered loaves and let rise till double (1-1.5 hours). Brush with one egg beaten with 1 teaspoon water. Bake 25 minutes at 450°  (For heavier crust, I place a pie tin of water on a lower rack during baking to create steam).

Let me know how your bread turns out, and share your own recipes here!