Sourdough Bread II

Directions

1. In a medium bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water. Stir in 2 cups flour, 2 cups lukewarm water, 1 tablespoon sugar, and 1 teaspoon salt. Beat smooth with rotary beater. Let stand 3 to 5 days uncovered at room temperature stirring 2 or 3 times a day. Cover at night to prevent drying.
2. In a large bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water. Blend in starter batter, 2 teaspoons sugar, and 1 1/2 teaspoons salt. Add 3 1/2 cups flour, and beat with a rotary beater for 3 to 4 minutes. Cover, and let rise till double in bulk.
3. Mix soda with remaining flour; gradually mix into risen dough, adding enough to make the dough stiff. Turn out onto a floured board, and knead 8 to 10 minutes. Shape into one large or 2 medium loaves, and place on a lightly greased baking sheet. With a sharp knife, make diagonal cuts across top of dough. Let rise till double.
4. Bake at 400 degrees F (205 degrees C). Remove medium loaves after 35 to 40 minutes, large loaf after 40 to 45 minutes. Brush with melted butter and let cool before serving.

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Reviews (10)

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22

BECCA1011

Mar. 17, 2007

"I thought that this recipe was excellent, it tasted great. I did also have a little extra flour left over but the final 2 loaves that I made were very good and rose well. This was my first attempt at ..." See moremaking sourdough and I will continue to use this recipe."

21

NAOMISHANK

Oct. 28, 2003

"this isn't Quick because it is sourdough! But this recipie is WONDERFUL. We made round loaves and cut off the bottoms. We broiled them to a little bit crispy and put tomato paste (italian of course..." See more) with a little bit of italian spices on top. Then put mozzerella cheese. Perfect pizza bread!"

17

kathleen means

Jan. 25, 2006

"It was difficult to mix all the first batch of flour with an electric mixer. You may need to do much of this by hand. I only managed about 2 1/2 cups mixed in with the beater. It also seemed to me t..." See morehat I couldn't add all 3 1/2 cups of flour but this may because my starter was less thick than the recipe. I used much less flour and cut the baking soda out entirely. I just think that sourdough bread will always involve a little guesswork and adjustments."