My love affair with my sourdough starter from King Arthur is continuing!! It is so much fun to share with friends, and maintaining it is a breeze. The starter came with an extremely helpful and simple cook booklet that I’ve been recommending for everyone! So far I have made Sourdough Grilled Pizza Crust and the Sourdough Bread from the King Arthur website. Aside from having a great taste, the sourdough bread holds up very well to grilling and dipping, making it a perfect choice for panini and French toast. It doesn’t have that tendency to get soggy and thin like regular bread when it’s grilled.
Some of the sourdough recipes call for “unfed” starter, which means the starter is usable right from the fridge or after it’s come to room temp (pizza and soft pretzels). Other recipes call for the “fed” starter, which means that the starter needs to be fed about 12 hours before use (bread). So, if I’m baking in the morning, I “feed” it the night before. If I’m baking in the afternoon, I “feed” it before I leave for work. Feeding the starter involves stirring, discarding (or giving away some of the starter) and then adding 1/2 cup water and a cup of unbleached flour. The starter really expands as it sits, so it should be lightly covered. If I’m keeping mine in a quart jar, I loosen the top, pretty much just sitting the lid on, but not screwing it down. It still sometimes spills over the edge. I also put the starter in a clean jar or container each time I feed it. It’s important to keep the starter in a glass or plastic container – nonreactive. Most of the recipes call for about a cup of the starter and still use some regular instant yeast to speed the raising time. If you’re in a hurry for sourdough recipe, add a little more instant yeast to the recipe and it will rise faster.
Finally, rise times, using the King Arthur recipes for sourdough, are a good bit longer than regular yeast rise times, so check out the recipes before starting baking plans. Here’s the recipe from King Arthur: Rustic Sourdough Bread
This recipe can also be baked in a round covered pot or baker. Do not divide the dough, just put the whole loaf in the baker and let it rise for one hour. Make two slashes on the top of the loaf and bake, covered for 30 - 35 minutes. Uncover the last 5 minutes of baking.
- Prep Time : 2h 30 min
- Cook Time : 30 minutes
- Yield : 2 loaves
- Allergens : gluten
In the bowl of the mixer, combine all ingredients except the flour. Start adding flour using the beater until the dough sheets. Switch to the dough hook and continue adding flour until the dough begins to clean the bowl. Knead for 5 - 7 minutes.
Place the smooth dough in a large greased bowl, flipping to coat. Cover and allow to rise for about 90 minutes in a warm, draft free area. It should double in size.
Gently separate the dough into 2 loaves, it will deflate slightly, and let rise again on a parchment or silicon baking mat-lined baking sheet. Preheat the oven to 425 degrees F. Cover and let rise for one hour.
Spray the loaves with lukewarm water.
With a very sharp knife, slash the tops of the loaves, about 1/2 inch deep, 2 - 3 times. Bake for 25 - 3o minutes until deep, golden brown. Cool on a wire rack.