03-16-2008, 12:11 AM
Sourdough Bread:
2 1/4 teaspoons active dry yeast
1/2 cup warm water (110 degrees F)
1 1/2 cups Sourdough Starter Batter
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
5 to 6 cups all-purpose flour
Soften active dry yeast in a large mixing bowl with 1/2 cup warm water. Blend in Sourdough Starter Batter with the sugar and 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 two 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 preheated oven at 400 degrees F. Medium loaves require about 35 to 40 minutes to bake; a large loaf takes about 40 to 45 minutes.
2 1/4 teaspoons active dry yeast
1/2 cup warm water (110 degrees F)
1 1/2 cups Sourdough Starter Batter
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
5 to 6 cups all-purpose flour
Soften active dry yeast in a large mixing bowl with 1/2 cup warm water. Blend in Sourdough Starter Batter with the sugar and 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 two 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 preheated oven at 400 degrees F. Medium loaves require about 35 to 40 minutes to bake; a large loaf takes about 40 to 45 minutes.