-CHERYL GAVARD HWDP78B-
—sourgough starter—
1 c Water
1 c Milk
1 tb Sugar
1 ts Salt
2 c Flour
1 tb White vinegar for sponge
1/2 c Warm water
Mix all together, and let sit on your counter for 3 days with a loose
fitting lid or cover with saran wrap. On the third day stir it well. Let
sit for two days more. Now some recipes call for adding 1 packet of yeast
on the fifth day, that has been dissolved in 1/2 cup warm water. It sort of
speeds the process of it getting sour. If you do add it then let the mix
sit out for at least one more week and stir it each day. If you don’t add
it, you still have to let it sit out for the week, but, it may not be as
sour the first few times you use it. I did not add the yeast. I just kept
using it, and after the third or fourth time it was sour enough. Store the
starter in the fridge. Now it will SEPARATE, into two parts, a darkish
liquid on the top. This is NORMAL. Before you use it you stir the liquid
back into the bottom part. Be sure to use a wooden spoon and do not let
metal touch any part of the sour dough. Now to make the Sponge: 1/2 cup of
warm water 1/2 cup starter mixed well 1 tsp sugar 1 tsp salt 1 1/2 cups of
flour
Mix all very well in a glass bowl only and use only a wooden spoon, or
plastic. Cover with saran wrap and let sit over night. It will almost
triple in size. Now to FEED To the starter add 1/2 cup warm water and
1/2 cup of flour and 1 tsp of sugar. Mix well. It will be bumpy and lumpy
This is OK. Let it sit out with the lid loose overnight also. Then return
to fridge for the next time. But, you have to wait at least 3 or 4 days
between uses. To make the bread, to the “sponge” add the following and
either use the electric mixer with dough hooks, or do it with the spoon and
your hands.
1 pkg dry active yeast that has been proofed in 1/2 cup of warm water and 1
tsp sugar. Beat this into the sponge. Then add the flour 1/2 cup at a time
and mix well. Keep adding until a firm dough is formed and is not very
sticky. You will probably have to knead in the last 1/2 cup. Oil a bowl,
place the dough in it and turn to coat. Cover and let stand for 1 1/2
hours. Punch down, and repeat for 45 min. Place corn meal on a cookie
sheet. Turn out the dough on a floured board and knead for two min. Shape
into a round ball and place on sheet. Make 2-3 slits on the top, and then
cover and let sit for 1 hour. Brush with a beaten egg. Bake 35 min at 400
degrees with a pan of water in the oven. Enjoy……. Connie & Cheryl MM
Format Norma Wrenn
Yields
1 Servings