Fully activate your starter by bringing it to room temperature and feed it 3 times (adding 1/2 cup each of flour and water) every 8-12 hours. It should have a thick layer of bubbles on top. Stir to mix thoroughly and then pour 2 cups into a mixing bowl.
Add flour, salt, sugar and water to starter and mix well with a spoon. Then knead by hand on a clean surface, or by mixer (on speed 1 with dough hook) for 10-20 min or until it is soft and stretchy. Add more flour as necessary to prevent sticking.
Split dough into 2 loaves. Shape them into logs by pounding them flat and rolling them up. Place each loaf into a greased bread pan and lightly cover. Let rise for 5-24 hours. The longer it rises, the more sour the taste.
Bake at 400 degrees F for 30 minutes or until internal temperature reaches 190 degrees. The crust on sourdough bread may be slightly darker than regular bread. After it bakes, remove it from the pan to cool.
If your dough rises too quickly, you can let it rise for half the time in a bowl, pound it down and then place it in the greased bread pan to rise again. My dough comes out light and fluffy without a second rise, or proof, so I choose not to.
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|Serving Size: 1 Serving (2782g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 181 (2%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 391.7mg||121 %|
|Sodium 11958.8mg||412 %|
|Potassium 37585.5mg||989 %|
|Total Carbohydrate 1516.6g||446 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 1504.4g|
|Protein 810.3g||1158 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 9573
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