Sourdough Bread

SOURDOUGH BREAD
2 1/4 ts Active Dry Yeast
1/2 c Warm Water; (110-F Degrees)
1 1/2 c Sourdough Starter Batter
1 tb Granulated Sugar
1 ts Salt
1 1/2 ts Baking Soda
5 c All-purpose Flour; (up to 6)

Makes 1 Large or 2 Medium Loaves

The Cook and Kitchen Staff are offering you some of our best recipes from
“Our Daily Bread” collection during the first part of this month. Today’s
recipe is for sourdough bread and it takes time to prepare, but your
efforts will be greatly appreciated, because nothing holds a hunk of
pastrami better than a fresh slice of sourdough.

Are you hungry yet? Better hold on to that thought because it takes at
least 3 days to get your sourdough starter batter ready to make your bread.
Why so long? Your mother probably told you some time ago, “Anything good is
worth the wait.” Sourdough bread is good, and your mother was right.

To prepare your sourdough starter, dissolve yeast in the warm water in a
medium bowl. Stir in the flour and lukewarm water, add sugar and salt. Beat
until smooth with an electric mixer. Let stand 3 to 5 days uncovered at
room temperature, making sure to stir 2 or 3 times a day. Cover at night to
prevent drying.

To prepare your sourdough bread, soften active dry yeast in a large mixing
bowl with 1/2 cup warm water. Blend in sourdough starter batter with 1
tablespoon sugar and 1 teaspoon salt. Add 3 1/2 cups flour and beat with an
electric mixer to combine, beating at least 3 to 4 minutes to blend
thoroughly. Cover and let rise until doubled.

Mix baking soda with remaining flour and add to dough. Add enough flour to
make the dough stiff. Turn out onto a floured board and knead 8 to 10
minutes. Shape into one large or 2 medium loaves and place on lightly
greased baking sheet. With a sharp knife, slice diagonal cuts across top of
dough. Let rise again until doubled.

Bake in a pre-heated oven at 400-F degrees. Medium loaves require about 35
to 40 minutes to bake; a large loaf takes about 40 to 45 minutes.

Kitchen Staff Tips: If you like the idea of keeping your sourdough
bread-making efforts alive, you may elect to keep your sourdough starter
batter going, indefinitely. To do so, add 1/2 cup water, 1/2 cup flour, and
1 teaspoon sugar to your starter and let stand for 2 days. Cover the
sourdough starter batter and refrigerate until used again. If starter is
not used within a couple of days, just add a teaspoon of granulated sugar
every 10 days to keep it alive.