sourdough starter and salisaw sour dough bread
Once you have this starter, you can keep it as much as 10 years as did our ancestors. The longer you keep it, the better it is. Starter is unimpressive looking, but this makes some great bread. Always keep half of the starter. My husband had never made bread, and started making his own with this starter.
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yield
serving(s)
prep time
10 Min
cook time
35 Min
method
Bake
Ingredients For sourdough starter and salisaw sour dough bread
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2 pkgdry yeast (or 2 cakes yeast)
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2 cwarm water (not hot- over 120degrees will kill yeast)
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2 cflour
- SALLISAW SOUR DOUGH BREAD
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1 pkgactive dry yeast
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1 cwarm water
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2 Tbspsugar
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2 Tbspsalt
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1 1/2 csour dough starter at room temperature
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4 cregular all-purpose flour
How To Make sourdough starter and salisaw sour dough bread
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1Dissolve yeast in warm water. Add flour. This will produce a syrupy batter. Cover loosely and place in warm spot overnight. Never add anything else to this except 2 cups of warm water and 2 cups of flour THE NIGHT BEFORE YOU ARE READY TO USE. This will insure a continual supply. Keep starter in the refrigerator at all times. Take it out only to use it or feed it with water and flour. After feeding, return to the refrigerator.
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2SALISAW SOUR DOUGH BREAD Put 1 cup warm water in warm bowl and sprinkle with yeast. Stir in next 3 ingredients. Add flour and mix. Cover bowl and let rise 1 hour and knead 10 minutes. Make into 2 loaves. Let rise 40 minutes. Bake at 400 for 30-35 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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