A sour starter can be made by combining 1 tablespoon of dry yeast, 2 ½ cups warm water, 2 teaspoons sugar or honey and 2 ½ cups flour. Let it ferment for five days, stirring daily. The starter may be kept indefinitely in the refrigerator, although it is perhaps best to use it once a week. If liquid rises to the top during storage, stir it in again. The starter and the sponge are both about the consistency of thick mud.
SOURDOUGH BREAD
Use this same dough for sourdough English muffins, sourdough cinnamon rolls, etc. (Four loaves)
At night:
9 c Whole wheat flour
1--2 c Starter
7 ½ c Lukewarm water
In morning:
Replenish starter
1 c oil
2 T salt
10—12 c or more whole wheat flour
Night:
Add starter to flour without mixing. Then mix together while adding water a few cups at a time, until a thick pasty batter is formed. Beat well.
Morning:
Remove 1—2 cups from sponge to replenish starter and refrigerate for next sourdough bread. Now fold in oil, salt, and remaining flour gradually with spoon. When dough
comes easily away from bowl, but is still a bit sticky, remove
and place on floured bread board. Knead for five minutes, adding more flour as necessary. Dough will be a little softer
and stickier than normal yeasted bread. Cut into four
sections and form into loaves. Place in oiled bread pans.
Slit tops. Allow two hours rising in pans. Brush tops with
water. Place in pre-heated 425° oven for 20 minutes.
Brush tops with water again, turn oven down to 375 degrees
continue baking for 1 — 1 ¼ hours.
VARIATIONS:
SOURDOUGH RYE
Delicatessen taste.
Substitute 6—8 cups rye flour for whole wheat flour in morning addition. May be shaped into round loaves and baked on greased sheet, or on baking sheet sprinkled with corn meal.
(SOURDOUGH) FRENCH LOAVES
How can bread be so good?
May substitute unbleached white flour for whole wheat flour (some or all).
To make French loaves, roll out dough in a rectangle about ¼” thick on a floured board. Starting with a thin end, roll up dough tightly, as you would roll up a carpet.
Pinch seam together and roll about to shape more evenly. Place finished loaf, seam down, on a baking sheet has been sprinkled with corn meal. Brush loaves with water. Make a ½” deep slit (lengthwise) in the top.
Let rise and bake as for regular sourdough bread loaves.