Sourdough Bread

I'm now onto my second try at sourdough bread. The first time went great but I didn't reactivate the starter after making my bread so it went bad and I had to start over. It isn't terribly difficult to make this type of bread, there is just a lot of waiting in between beginning the starter and the finished product. I am lucky enough to not have any fruit flies in my house because this was a problem that a friend had when trying it for herself.

From the Joy of Cooking
The Starter:

1 Package yeast(about a tablespoon)
2 cups lukewarm water
2 cups all purpose flour

Place in a large glass bowl or jar and stir with a wooden spoon until mixed. Leave in a warm place uncovered for 4-7 days until it smells good and sour stirring once a day. Stir down any crust that forms.

It should look something like this:
When the starter is good and fermented after the allotted amount of time you're ready for the next step!

Combine and let stand over night in a warm place:

1 1/2 cups 85 degree water
1 cup sourdough starter
4 cups all purpose flour
2 tsp. sugar, honey or molasses
2 tsp. salt

The next day stir down any crust that has formed and add:

1 cup all purpose flour

When thoroughly mixed turn out onto a board covered with 1 cup flour and knead in as much as you need to make a smooth elastic dough. Shape into 2 loaves and place in bread pans to rise until doubled in bulk. Bake at 400 degrees for 45-50 minutes.


Ta Da! The finished product!
Don't forget to reactivate your starter if you want to keep it going.

Take 1 cup of remaining starter and add:

1 cup all purpose flour
1 cup lukewarm water

Let stand overnight until fermented and bubbling and then use, refrigerate or freeze. Take out what you need and let stand until bubbling again before using.