Post by woodyz on Apr 13, 2020 12:47:00 GMT -7
Overnight Sourdough Bread Starter
2 potatoes, unpeeled (about the size of a large hen egg)
2 cups potato water
1 Tbsp. sugar
1 Tbsp. yeast
1 cup bread flour
Boil potato, save potato water (unsalted).
In a mixing bowl, add cooled potato water, sugar, yeast, and flour.
Cover with a kitchen towel and allow the mixture to sit overnight.
Put the mixture in a wide mouth jar and cover loosely–never use a tight-fitting lid. In about five or six days it should be ready.
Feed starter regularly. Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water. I normally feed my starter 1 cup flour and 1 cup filtered water.
Once your starter has been established, its time to start baking some bread! This is my favorite bread recipe and it rises easily, has a crunchy crust, and the dough has great structure.
Basic Bread Rec
1 cup bread starter
3 cups bread flour
1/2 – 1 cup water
2 teaspoons salt
1 tablespoon melted butter
Grease bread pan and set aside.
In a mixing bowl, add the starter and remaining ingredients and mix until combined. Note: Add water a little at a time until the consistency is right.
Knead the dough for 5 to 10 minutes until the dough comes together. The trick is to coax the dough into a soft, smooth ball. When you begin to feel air in the mass, it’s approaching the right consistency.
Add dough to bread pan and brush with melted butter.
Allow bread to rise for 2-3 hours.
Bake at 375 degrees F for 40 minutes or until bread is golden brown on top.
If you do not plan to use your bread starter, simply store it in the refrigerator. The cold temperature of the refrigerator will cause the starter to go dormant and can be left for up to three months in the fridge. When you are ready to use your refrigerated starter, take it out of the fridge and allow it to come to room temperature before use.
What is your favorite bread recipe? Help the community by leaving a recipe in the comments.
2 potatoes, unpeeled (about the size of a large hen egg)
2 cups potato water
1 Tbsp. sugar
1 Tbsp. yeast
1 cup bread flour
Boil potato, save potato water (unsalted).
In a mixing bowl, add cooled potato water, sugar, yeast, and flour.
Cover with a kitchen towel and allow the mixture to sit overnight.
Put the mixture in a wide mouth jar and cover loosely–never use a tight-fitting lid. In about five or six days it should be ready.
Feed starter regularly. Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water. I normally feed my starter 1 cup flour and 1 cup filtered water.
Once your starter has been established, its time to start baking some bread! This is my favorite bread recipe and it rises easily, has a crunchy crust, and the dough has great structure.
Basic Bread Rec
1 cup bread starter
3 cups bread flour
1/2 – 1 cup water
2 teaspoons salt
1 tablespoon melted butter
Grease bread pan and set aside.
In a mixing bowl, add the starter and remaining ingredients and mix until combined. Note: Add water a little at a time until the consistency is right.
Knead the dough for 5 to 10 minutes until the dough comes together. The trick is to coax the dough into a soft, smooth ball. When you begin to feel air in the mass, it’s approaching the right consistency.
Add dough to bread pan and brush with melted butter.
Allow bread to rise for 2-3 hours.
Bake at 375 degrees F for 40 minutes or until bread is golden brown on top.
If you do not plan to use your bread starter, simply store it in the refrigerator. The cold temperature of the refrigerator will cause the starter to go dormant and can be left for up to three months in the fridge. When you are ready to use your refrigerated starter, take it out of the fridge and allow it to come to room temperature before use.
What is your favorite bread recipe? Help the community by leaving a recipe in the comments.
