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**
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
This Recipe for Basic Sourdough Bread** is one of thousands in the Recipes-to-go Bread Cookbook.
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
If you enjoy this Basic Sourdough Bread** Recipe - you should enjoy the recipe collections you can find on the websites below:
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
This is a recipe for Basic Sourdough Bread** from the recipe cookbook of Recipes-to-go (Bread)
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
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