Sourdough Bread

 

 

 

 

 

½ cup sourdough starter                                                              1 tbsp. honey

1 ½ bread flour ‘sponge’                                                                1 c. wheat four

1 c water                                                                                              1 tsp salt

12 tbsp real butter                                                                           1 tsp baking soda

1 c warm milk                                                                                    additional four as needed

 

                Combine starter, 1 ½ cups flour and water the night before.  Next morning add butter melted in warm mild, honey and wheat four to sponge.  Mix well.  Sprinkle salt and soda over mixture.  Mix lightly.  Let stand 30-50 minutes until bubbly.  Add four until mixture cannot be stirred, place on floured board and knead 100 times or until silky mixture is developed.  Place dough in greased bowl and let rise until double (2-4 hours depending on temperature of room) Punch down and form into loaves 2 1 lb. or several smaller.  Let rise again.  Bake at 400 degrees F 10 min, then reduce temperature to 325 degrees F for 20 min longer or until done.  Remove from pans to cool.  Butter top of loaves to prevent too much crustiness (this bread may take 16 to 20 hour, depending on vitality of starter and temperature of room).

Background:  This recipe is modified from “The Complete Sourdough Cookbook”, by Don and Myrtle Holm. 1976, Caxton Printers, Caldwell, Idaho.  This bread has a distinctive flavor, but won’t have the San Francisco “sour” taste unless the starter has that character.

Thank You,

Marilyn J. Samuel

Cheyenne, Wyoming

Trial Boss’s Cowboy Cookbook

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