SOURDOUGH RECIPE RECIPES

Steps:

• In a large mixing bowl, dissolve yeast in warm water. Add the Sourdough Starter, oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough additional flour to form a soft dough., Turn onto a floured surface; knead gently 20-30 times (dough will be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 1 to 1-1/2 hours., Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 12x8-in. rectangle. Roll up, jelly-roll style, starting with a long side; pinch ends to seal. Place seam side down on 2 greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes. , With a sharp knife, make 4 shallow diagonal slashes across top of each loaf. In a small saucepan, combine water and cornstarch. Cook and stir over medium heat until thickened. Brush some over loaves. , Bake for 15 minutes. Brush loaves with remaining cornstarch wash. Bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.

Steps:

• Before measuring out your 2 cups of starter culture, it must be proofed: To proof, I usually start with 1 cup of starter and stir into it equal parts of flour and warm water (for this recipe, 1 1/2 cups of each would be more than enough).
• Let mixture sit, covered loosely, for 8 to 12 hours-- the longer it sits, the sourer the flavor will be.
• At this point, measure out the 2 cups required for recipe, and return leftover starter to refrigerator for next time.
• Pour starter into mixing bowl.
• Melt butter (microwave works well).
• Add milk to butter and warm briefly (85 degrees F).
• Add the salt and sugar, stir until dissolved.
• Add this mixture to the culture and mix well.
• Add the flour, 1 cup at a time, stirring until the dough is too stiff to mix by hand.
• Turn onto floured board and knead in the remaining flour until the dough is smooth and satiny.
• Pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf.
• Place in lightly greased loaf pan (I spray with cooking spray), and let rise, covered, at 85 degrees F for 1 1/2 to 3 hours.
• When the dough rises 1 to 2 inches above the edges of pan, it is ready to bake.
• Preheat oven to 375 degrees F.
• Bake for 10 minutes, then reduce heat to 350 degrees F and bake an additional 30 to 40 minutes (baking time varies according to your oven and your personal taste--some like a darker crustier bread than others).
• Remove loaf from oven and brush the top lightly with melted butter; turn loaf out of the pan and cool on wire rack.
• If you prefer, you can shape this into a round or oval loaf and bake on a baking sheet.