1 cup sourdough starter
2 1/2 cup flour
2 cup warm water
3 3/4 to 4-1/4 c flour
3 tbsp sugar
1 tsp salt
1/4 tsp baking soda
3 tbsp vegetable oil
A Recipe for
Basic Sourdough Bread**
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
This Recipe for Basic Sourdough Bread** is one of thousands in the Recipes-to-go Bread Cookbook.
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
If you enjoy this Basic Sourdough Bread** Recipe - you should enjoy the recipe collections you can find on the websites below:
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
This is a recipe for Basic Sourdough Bread** from the recipe cookbook of Recipes-to-go (Bread)
Food Tip |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
Eat little, sleep sound. |
| Iranian Proverb |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
Cold water
Mix 1 st 3 ingreds. in 3 qt. glass bowl with wooden spoon until
smooth. Cover; let stand in warm, draft-free place for 8 hours. Add
3-3/4 C flour, sugar, salt, baking soda and oil to the mixture in
bowl. Stir with wooden spoon until smooth and flour is completely
absorbed. (Dough should be just firm enough to gather into a ball. If
necessary, add remaining 1/2 C flour gradually, stirring until all
flour is absorbed.) Turn dough onto heavily floured surface; knead
until smooth and elastic, about 10 minutes. Place in greased bowl;
turn greased side up. Cover; let rise in warm place until double,
about 1-1/2 hours. (Dough is ready if indentation remains when
touched.) Punch dough down; divide into halves. Shape each half into
a round, slightly flat loaf. Do not tear dough by pulling. Place
loaves in opposite corners of greased cookie sheet. Make three 1/4"
deep slashes in each loaf. Let rise until double, about 45 minutes.
Heat oven to 375. Brush loaves with cold water. Place cookie sheet in
center of oven; it should not touch the sides of the oven. Bake,
brushing occasionally with water, until loaves sound hollow when
tapped, about 50 minutes. Remove from cookie sheets; cool on wire
racks.
Be sure to let dough rise completely both times - it might take
longer than the estimated times given.
From The Cookie-Lady's Files REformatted for MM:dianeE 6/29/93
Serves: 6
Basic Sourdough Bread** Recipe brought to you by Recipes To-Go