HEALTHY BREAD RECIPIE'S SOUR DOUGH STARTER & BREAD

A small magazine insert I found a while back helped me prepare this wonderful old style sour dough today.

I made the sour starter last week and all seems to be working perfectly!

This recipie gives you the option of using or not using additional yeast in the preparations of the dough, which I think is nice because not everyone has time for a 6 to 12 hour proof time!

I would like to note the lack of baking instructions. This pamplet assumes you know how to bake bread once the ingredients are listed.

But, it also contains many bread machine recipies ( sour dough not being one of them.)

I did have to adjust the water in this, but that is not unusual when it comes to bread. Flour and water are usually always variables depending on the conditions in kitchen you are baking in and the quality of your flour.

The Starter:

2 cups warm water

1 Tbl honey or maple syrup( optional)

2 cups all purpose flour 1 tbl dry yeast

Beat all ingredients in a large 2-quart bowl. cover with a towel. It will double in bulk and be very bubbly. Eventually it will settle down as it begins to ferment.

allow the mixture to set in a warm place for 2 to 5 days. It will have a sour , yeasty aroma and will have the consistancy of pancake batter.

Store the mixture in a sealed jar in the refridgerator.

The Dough:

2/3 cups sour dough starter

1 cup warm water

1 Tbl honey

1 Tbl oil

4 cups all purpose flour or bread flour

1 tsp salt

2 tsp dry yeast( optional)

Add all ingredients into your mixing bowl in the order given.

Turn dough out onto a prepared work surface. Knead it a few times working it into a ball. Place the dough ball into a oiled bowl and allow to rise for almost 2 hours( if you used the extra yeast) or untill at least doubled in bulk( could take up to 12 hours.)

Turn out onto your prepared work surface and form into to 1 large 2 pound loaf or cut in half for 2 smaller 1 pound loaves.

Place loaves onto pan dusted with corn meal. Cover and allow to rise in a warm place till doubled in bulk again. Score top.

Bake loaves in 350 degree oven for 30-40 minutes or until it sounds hollow when tapped.

Cool completely.

Enjoy!

 Replenishing your starter:

Each time you remove starter to bake with, replenish it with equal amounts of wter and flour. ( If you use 2/3 cup stir in 2/3 cup wter and 2/3 cup flour.) Then allow the starter to set in a warm place again for up to 12 hours. It will bubble up and grow again before returning it to the refridgerator.

A starter can be kept indefinately by stiring it and feeding it at least every week or two.