Sourdough bread (linda caldwell)

1 servings

Ingredients

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Directions

First, make a batter. To do this take the starter from the fridge, let it sit out to reach room temperature. Measure out 1½ cups of starter into a 2 quart bowl. Return the remaining starter to the fridge. Add 1 ½ cups of flour and about a cup of warm water and mix well. You want to add just enough water to make the batter the consistency of light pancake batter. Cover the bowl lightly to prevent drying and let batter proof for 8-12 hours. When properly proofed the surface will appear bubbly and it will exhibit a strong pungent sour odor. (It NEVER takes mine this long to get to this stage++starters must vary wildly here!). After proofing, measure out the amount called for in the recipe and return the remaining batter to the starter pot. Stir and refrigerate. Zoji Sour Dough Bread 1 cup proofed batter ½ cup water (add more as needed) 1 tablespoon sugar 1 tsp salt 3 cups bread flour 2 tsp. dry yeast Put in bread pan and press "Start"!

For variety you can add about ⅓ cup of sunflower seeds OR 2 Tablespoons of pesto or a few pine nuts. After pouring the batter back into the start I always leave the residue in my big glass pyrex bowl to dry. After a few days I scrape it off the sides with a spoon and mash the "crumbs" in a mortar. Now you have a dry backup of your starter to use in emergencies or to give to friends. Posted by: Linda Caldwell (KKPD13B) - Prodigy

Submitted By DEBBIE CARLSON On 12-06-94

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