Sourdough

Sourdough Starter

Feed/use starter every 1-2 weeks.

Leave 1 inch in the jar to maintain an active starter.

Keep covered with plastic wrap and rubber band or silicone cover.

1 1/2 C sourdough starter (knock down your starter to release air bubbles and get an accurate measurement)
2 1/2 C warm filtered water
6 1/2 C flour (can use any combination of whole wheat or unbleached white flour)
2 1/2 tsp salt

In a large bowl add warm filtered water and active sourdough starter (should float).
Add 4 C flour and mix with wooden spoon until all moistened.
Add 2 1/2 C flour and 2 1/2 tsp salt and mix with a bowl scraper or spatula working around the bowl until all is moistened.
Knead slightly and mold into a ball.
Transfer to a greased tupperware with lid. * Should be large enough for dough to double in size.
Leave on counter for 12 hours or 72 hours in the fridge to complete full ferment. This can take less than 12 hours if the house is warm. Look for it to be doubled in size. Can also do a combo of fridge and counter. *If coming from the fridge allow dough to come to room temperature before forming bread (about 2 hours).
Divide dough in half and form 2 round bread loaves.
Put each loaf on a piece of parchment paper, coat with a little olive oil and cover with plastic wrap.
Let rise 2 hours.
Place first loaf in fridge. Place dutch oven in the oven to preheat to 450 f. When oven is at temp. remove loaf and score. Place loaf with parchment paper inside dutch oven and cover with lid. Place the 2nd loaf in the fridge.
Bake for 35 min, open lid and bake 5 more minutes. Score the second loaf during the 5 minutes. Then switch loaves and repeat the bake time.
Place baked loaves on a wire cooling rack for 1 hour before slicing.

Place a pizza stone on the lowest rack setting and dutch oven on it's own rack above.

Can add corn meal to the bottom of dutch oven as well as a second layer of parchment paper.

From Erika Ford

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