Pharm-to-Table

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Sourdough Bread

Jennifer Mathews

I bought a package of sourdough starter from King Arthur Flour months ago and until being forced to stay indoors I ignored it. It is definitely a labor of love- feeding it twice a day, making sure it’s warm enough, then finding recipes to bake, so you don’t waste a single drop. Not surprisingly having fresh bread in the house is a hit. I’m experimenting with different types of loaves, but so far these round boules are my favorite. Buy the starter, feed it for a week and share it with everyone you know.

Tips:

  • Store the jar of starter in your refrigerator. Once a week you will need to feed the starter. The ratio is 1 part starter, 1 part water and 1 part flour.

  • Starter is ready about 4-6 hours after a feeding. It should be bubbly on the top and double in size.

  • The amount of additional yeast depends on how active your starter is. If it’s new or has been neglected then use more yeast.

  • To keep it manageable you will need to bake a loaf of bread or discard some of your starter each week. Or give it away to a friend! #passthebread

Rustic Sourdough

Originally from www.kingarthurflour.com

Makes 2 long loaves or one round

ACTIVE PREP 20 minutes

COOK 25 minutes

INGREDIENTS

1 cup (227g) ripe (fed) sourdough starter

1 1/2 cups (340g) lukewarm water

1 to 2 teaspoons instant yeast*

2 1/2 teaspoons salt

5 cups (602g) King Arthur Unbleached All-Purpose Flour

INSTRUCTIONS

  1. Combine all of the ingredients, kneading to form a smooth dough.

  2. Allow the dough to rise, in a lightly greased, covered bowl, until it's doubled in size, about 90 minutes.

  3. Gently divide the dough in half; it'll deflate somewhat.

  4. Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F. Place a baking stone in the oven to heat up.

  5. Spray the loaves with lukewarm water.

  6. Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.

  7. Place the bread, on the parchment in the oven. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.