JR's Sourdough Bread
This recipe came from JR to whom I gave some sourdough starter
- 2/3 cup sourdough starter (mother)
- about 3 all-purpose flour
- 1.5 cups water
- 1.5 tsp salt
- Optional: seeds, nuts, olives, etc to flavor bread
Phase I Directions (processing starter)
- Place mother in bowl
- Add 1.25 cups of flour
- Add 1/2 cup water (room temperature)
- Stir together using a non-metal spoon; get all the lumps out (use
a touch more water if necessary).
- Cover with plastic wrap.
- Place in a warmed oven, turned off with the light on (turn oven
to lowest setting and when warm, turn it off).
- After 2-3 hours, the starter should be bubbly and large, take it
out of the oven and make dough.
Phase II Directions -- loaves or baguettes
- Add 1.5 tsp salt to the processed starter
- Add 1/2 cup room temperature water
- Add 1 cup of flour (optionally: half white; half rye or other).
- Optionally add seeds, nuts, flax, cooked rice, sesame, olives, etc.
- Add flour until you have a blob that you can knead.
- Tip dough out of bowl and kneed, adding flour as necessary to knead
without dough becoming sticky. After it stops being sticky, knead for
5-8 more minutes. (This step requires about 1.75 cups of flour in total.)
- Place dough in an oiled bowl (coating ball with oil).
- Cover dough with plastic wrap and put back in warm oven.
- Allow dough to rise until doubled (about 2 hours).
- Remove from bowl and shape into loaves or baguettes (be careful
not to overknead it -- less kneading produces different sized holes
and a french/italian style; more kneading produces even crumbs and
a dutch/german style).
- Put in loaf or baguette pan, cover with plastic wrap and return
to oven for another 1-2 hour rising (check if you need to loosen the
- Place two racks in the oven.
- Remove loaf from oven and preheat to 425 (loaves) or 450 (baguettes).
- When oven is ready, score the loaves then on top oven shelf with
1 cup of water on the bottom shelf.
- Bake 12-15 minutes for a baguette and 20-22 minutes for a loaf.