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Sourdough Baking

http://www.io.com/~sjohn/sour.htm

 

1 cup warm water
1 cup flour

Mix and put in glass jar.  Keep in warm place.
Every 24 hours, throw away half of starter and add 1/2 cup flour and 1/2 cup water.

Within 3 or 4 days you should start getting lots of bubbles and a sour beery smell.  May start to puff up.  When you have a bubbly froth, the starter is done.

Refrigerate the starter.  Feed once a week.


Proofing the Sponge

Several hours before baking, take starter out of fridge and pour into large bowl.  Add 1 cup warm water and 1 cup flour.  Stir well and set in warm place for several hours.

When sponge is bubbly and has a white froth and smells a little sour it is ready.  The longer it sets, the more sour flavor you will get.


Bread Recipe

2 cups sponge  (keep remaining sponge as starter-feed and save)
3 cups flour
2 tbs oil or margarine
4 tsp supar
2 tsp salt

Knead and let rise.  This may take several hours.  Punch down dough, knead it a litte more.  Make loaf and place on baking sheet and let rise again.

Put in cold oven and turn oven to 350 degrees.  Bake 30-45 minutes.

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