The CP recipe is as follows:
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| This is my sourdough storage method. Right now it needs to be fed and the liquid stirred back in. |
2 c flour
1 t yeast
Combine in a glass plastic or crockery container. Let stand for several days. The starter improves with age. *****If starter is stored in the fridge remove it the day before you are going to bake. Add warm water and flour and let it work until your starter is bubbly.
I wanted to try the method with no added yeast. My first attempt was something like 1/2 c flour and 1/4 c water. It failed because I used whole wheat flour, and there wasn't even enough water to wet all the flour. I tried again and followed different measurements from a recipe on Allrecipes. I mixed the flour and water and then let it sit, stirring two times a day. It was a big failure. I obviously was growing the wrong kind of bacteria; my starter smelled like a mixture of Parmesan cheese and vomit. Even C was walking around the kitchen asking what smelled so bad.
I tried again, this time after reading a blog dedicated to sourdough. I used 50 g water and 50 g flour. I started with ww, then followed the blogger's advice to use white instead to make it easier. Everyday I measured out 50 g of the starter and discarded the rest, then added 50 g water and 50 g white flour. Success! I did this for a week (the last couple days I didn't discard any starter) before using it in the recipe below. My starter never got to the point where it overflowed the container. It did bubble up an inch or so on the jar, but that's the most active it has been. I started feeding it whole wheat flour now to see how it changes the sourdough taste.
This isn't real sourdough bread because it has added yeast in it. I thought that was a good idea for my new starter since it isn't robust enough to leaven a bread.
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Sourdough White Bread
2 c sourdough starter
2 t salt
1 pkg active dry yeast
1/3 c dry milk
3 t honey
1 c warm water
2 T oil or margarine
4-5 white flour
1. Combine 1 1/2 c flour, all dry ingredients and mix well.
2. Add oil, honey, and water. Mix 2 minutes on medium speed on electric mixer.
3. Add sourdough starter and 1/2 c flour. Mix two minutes on medium speed.
4. Work in additional flour until a soft dough is formed.
5. Knead on pastry cloth or board for 8-10 minutes.
6. Place in greased bowl, cover, and let rise until doubled (about 1 hour).
7. Punch down, turn over, and let rise again (about 30 minutes).
8. Punch down the dough as divide into two pieces.
9. Shape into loaves placing them in a 9x5x3'' greased pan or a cake pan.
10. Bake at 400 degrees F. for 40-45 minutes.
11. Cool on wire rack.
It was good bread, not as exciting as I imagined. The sourdough taste was very mild. It has been so long since I've made all white bread, that it was almost like cake. 40-45 minutes at 400 is way to long for 2 rather small loaves. They barely got to 30 minutes before I pulled them because they were too brown.
This was the most basic of the sourdough recipe in this little set. I'm looking forward to some of the other things, like sourdough pancakes and doughnuts.
