Sourdough Bread Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
4 cup: Flour,
2 T: Sugar,
1 tsp: Salt,
2 T: Liquid shortening,
2 cup: Starter,
Directions:
Take your starter. Add enough flour and lukewarm water in equal
volumes to make about 3 c. of sponge. Let this stand in a warm
location overnight or from 6-8 hours, whereupon it should be bubbling
and giving off an agreeable yeasty odor.
From here on, the genral procedure remains the same. Take out, in
this instance, 2 cups of sponge. Place the remainder aside. Thats
your next starter. No matter what the recipe, at this stage always
keep out at least a cup of the basic sourdough.
Mix flour, sugar and salt. Make a depression in the center of these
dry ingredients. Blend 2 T. liquid shortening and the sponge in the
hollow. Then mix everything together. A soft dough should result. If
necessary, add either flour or fluid. The latter may be water or
milk. Knead for 3 or 4 minutes on any clean, floured surface.
"Keep attacking," goes an old trappers instructions. "Dont gentle
it. That is where most cheechakos make thier mistake. Too much
pushing and pressing lets the gas escape thats needed to raise the
stuff. Just bang the dough together in ahurry, cut off loaves to fit
your greased pans, and put them in a warm place to raise."
The dough, once it has plumped out to double size, should be baked 50
to 60 minutes in a moderately hot oven or reflector baker that,
preferably, is hottest the first 15 minutes. Baking should redouble
the size of the loaves.
Note: When doubling a recipe you neednt double the starter.
Source: "SKILLS FOR TAMING THE WILDS", by Bradford Angier, 1967
Source from luhu.jp
volumes to make about 3 c. of sponge. Let this stand in a warm
location overnight or from 6-8 hours, whereupon it should be bubbling
and giving off an agreeable yeasty odor.
From here on, the genral procedure remains the same. Take out, in
this instance, 2 cups of sponge. Place the remainder aside. Thats
your next starter. No matter what the recipe, at this stage always
keep out at least a cup of the basic sourdough.
Mix flour, sugar and salt. Make a depression in the center of these
dry ingredients. Blend 2 T. liquid shortening and the sponge in the
hollow. Then mix everything together. A soft dough should result. If
necessary, add either flour or fluid. The latter may be water or
milk. Knead for 3 or 4 minutes on any clean, floured surface.
"Keep attacking," goes an old trappers instructions. "Dont gentle
it. That is where most cheechakos make thier mistake. Too much
pushing and pressing lets the gas escape thats needed to raise the
stuff. Just bang the dough together in ahurry, cut off loaves to fit
your greased pans, and put them in a warm place to raise."
The dough, once it has plumped out to double size, should be baked 50
to 60 minutes in a moderately hot oven or reflector baker that,
preferably, is hottest the first 15 minutes. Baking should redouble
the size of the loaves.
Note: When doubling a recipe you neednt double the starter.
Source: "SKILLS FOR TAMING THE WILDS", by Bradford Angier, 1967
Source from luhu.jp