Sourdough Bread

The day that the bread machine was purchased, Michael started asking for sourdough. I started making the starter that next day and four days later, I had a sour starter and was ready to make the loaf. I was so happy with the way this turned out after my other failing loaf. This is a keeper and I will probably make another one in the next day or so because I have the starter.

To make the starter:

2 1/4 tsp active dry yeast

2 cups warm water

2 cups all purpose flour

In a 2 or 3 quart glass bowl, mix yeast and warm water with a wooden spoon. Let stand ten minutes. Add flour; mix until thick batter forms. Batter will not be smooth. Cover loosely with a lightweight kitchen towel and let stand in warm place for 24 hours.

Stir, cover loosely. Place in a warm place for 3 more days, until it bubbles and smells sour. Stir once a day. Now it's ready to use.

Replenish starter with 1 1/4 cups warm water and 1 1/4 cups flour. Stir well to blend. Let stand in warm place for 3-5 hours. Cover with plastic cover (or wrap) and refrigerate. If not used at the end of one week, remove 1 cup starter and discard then replenish with 1 cup flour and 1 cup warm water.

To make the bread:

1 1/4 cups sourdough starter

3/4 cup warm water

1 3/4 tsp salt

4 cups bread flour

3 Tbsp sugar

1 3/4 tsp active dry yeast

Place ingredients in order in bread pan. Choose the dough setting on the bread maker and let the maker run (mine taken an hour and a half). Grease a loaf pan. When dough cycle is complete, place dough on floured surface and roll out. Then, tightly roll loaf up and place in loaf pan. Fold ends under to allow it to fit snug. Let rise for 45 minutes. Bake at 350 for 30 minutes. Remove and let cool on wire rack out of pan. Once cool, slice and enjoy.

I still need to work on my patience with letting it cool. It smells so good and I am so anxious to see that there is not a giant hole in the middle, that I just want to slice it up. However, it's tough to slice when warm and doesn't slice well.