Sourdough Bread

In a clean, dry jar combine 1 cup flour and 1 cup water. Mix well and let sit in at room temperature. This is your starter.

Every day remove ½ of your starter (this can be given to a friend or just thrown away.) Replace it with ½ cup flour and ½ cup water. This is called feeding. Remember to stir it well. Do this until you get a frothy mess in your jar. Poke a hole in the lid (I keep 2 lids so I can reuse the jar for starters) and put the jar in the fridge.

Once in the fridge, you need only “feed” your starter once a week. Do not be worried about the brown liquid that forms. This can be stirred in, if your starter looks dry, or poured off.

Baking your sourdough:
Pour your starter into a large mixing bowl add 1 cup warm water and 1 cup flour. Stir well and let proof in a warm place for about 2 hours. This mixture (the sponge) can proof longer, over night if you wish.

Mix the flour, sugar, and salt in a small bowl. Pour the oil over 2 cups of sponge. (Remaining sponge can be put in your starter jar for round 2.) Add the flour mixture ½ cup at a time and knead well. Let the dough rise until doubled in size. This can take a while. When you poke it and a dimple remains, the dough is ready to bake.

Punch down the dough and knead it again. Form 2 loaves on a greased or cornmeal-floured baking sheet and put into a cool oven. Turn on the oven to 350 and bake for 30-45 minutes. The bread is done when it’s golden brown and sounds hollow when tapped.

Enjoy!