Sourdough Bread

I love this recipe. It tastes better the older your starter is but it make soft loaves of bread that my 3 year old nephew describe as "verra goo" (very good) when his mouth was full of the bread.

• 4 3/4 cups bread flour (I have no idea how much I use but I think it's more than this)
• 3 tablespoons white sugar
• 2 1/2 teaspoons salt
• 1 (.25 ounce) package active dry yeast
• 1 cup warm milk (I used sour milk last time and it added to the sourness of the bread)
• 2 tablespoons butter, softened/metled
• 1 1/2 cups sourdough starter
• 1 extra large egg
• 1 tablespoon water
• 1/4 cup chopped onion (I have never had onions for the top)

Directions

1. In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter. Stir in starter. Mix in about 3 3/4 cups flour gradually or however much you think you need.
2. Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
3. Punch down, and let rest 15 minutes. Shape into loaves. Place in two bread pans or shape into rolls or pretzels. Allow to rise for 1 hour, or until doubled.
4. Brush egg wash over tops of loaves, and sprinkle with chopped onion. (I always forget the egg step)
5. Bake at 375 degrees F (190 degrees C) for 20-30 minutes, or till done. (I find the pretzels and rolls take about 20 minutes and the loaves about 27)
   
   

Sourdough Starter

I love this Sourdough Starter. It’s really easy to do and maintain, as I’m sure they all are but other than Amish Enemy Friendship Bread I haven’t done any. I’ve only used this in one recipe and I’ll post that next. I’m going to try some other recipes at some point to see how they are.
For this starter you will need:
•    1  package active dry yeast (.25 ounce) (2½ teaspoons)
•    2 cups warm water
•    2 cups all-purpose flour
•    Random amount of sugar*
Directions
1.    In large non-metallic bowl, mix dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
2.    Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on it occasionally. I’ve never experienced overflow, mine doesn’t seem to grow much at all but I haven’t had a problem with the outcome of the bread so far so I’m sure it’s fine.
3.    When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, throw it out and start over. Keep it in the refrigerator, covered until ready to bake. My starter only bubbles for the first hour or so after adding to it and then it goes smooth and creamy.
4.    When you use starter to bake, always replace with equal amounts of flour and water mixture with a pinch of sugar. *I don’t measure the sugar, sometimes it’s a tsp other times it is closer to a tbsp. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir the starter to mix it in.