sourdough bread ii

Ingredients

• Servings: 1
• 2 1/4 teaspoons active dry yeast
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 2 cups bread flour
• 2 cups warm water
• 1 tablespoon white sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1 1/2 cups sourdough starter
• 2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking soda
• 5 1/2 cups bread flour
• 1 tablespoon butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 40 mins

Ready Time: 4 hrs 40 mins


• in a medium bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water. stir in 2 cups flour, 2 cups lukewarm water, 1 tablespoon sugar, and 1 teaspoon salt. beat smooth with rotary beater. let stand 3 to 5 days uncovered at room temperature stirring 2 or 3 times a day. cover at night to prevent drying.
• in a large bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water. blend in starter batter, 2 teaspoons sugar, and 1 1/2 teaspoons salt. add 3 1/2 cups flour, and beat with a rotary beater for 3 to 4 minutes. cover, and let rise till double in bulk.
• mix soda with remaining flour; gradually mix into risen dough, adding enough to make the dough stiff. turn out a floured board, and knead 8 to 10 minutes. shape into one large or 2 medium loaves, and place on a lightly greased baking sheet. with a sharp knife, make diagonal cuts across top of dough. let rise till double.
• bake at 400 degrees f (205 degrees c). remove medium loaves after 35 to 40 minutes, large loaf after 40 to 45 minutes. brush with melted butter and let cool before serving.