More snow has arrived on the scene.
And snowy evenings such as this present a good opportunity to bake sourdough bread.
Here is a tried and true recipe that I actually got from my friend, Barb, over at My Sister's Kitchen. I make mine a bit smaller than Barb's, however. If you want a slightly smaller loaf than she describes, use her directions, to the letter, but use the following amounts of ingredients:
2/3 cups sourdough starter
1/3 teaspoon yeast
2 Tablespoons salt (this I didn't change)
1/3 teaspoon sugar
4 cups bread flour
2 cups lukewarm water
And I bake it for 20 min. covered and then 10-15 uncovered.
Other than that, do it her way. :)
As you'll deduce from reading her directions, this was actually started LAST NIGHT. It's an easy process which takes very little effort, but many hours are involved for rising, sitting, rising again, etc. You'll see. But it's well worth the time.
Copyright © 2008 - Paulla Estes