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**
Herb Tip |
Eat little, sleep sound. |
| Iranian Proverb |
Food Tip |
This Recipe for Basic Sourdough Bread** is one of thousands in the Recipes-to-go Bread Cookbook.
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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
This is a recipe for Basic Sourdough Bread** from the recipe cookbook of Recipes-to-go (Bread)
Herb Tip |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
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Mothers, food, love, and career, the four major guilt groups. |
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Time flies like an arrow. Fruit flies like a banana. |
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Food is an important part of a balanced diet. |
| Anonymous |
Food Tip |
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