Super easy sourdough

[Guest guest]

Hi guys!

How's it going for everybody? I've been away from this group for

such a long while, and it sure feels great to check out new stuff

and post some myself ! I've been reading books about how to make

good sourdough bread which I would be able to maintain despite my

school and everything. And I actually found a way to do that! here

is what i do.

Weekend sourdough maker

-on Friday night revive your sourdough starter by keeping only a

table spoon of the starter and add a couple measurements of the

flour and water mixture. the measurement's ratio is 1 cup flour to

4/3 cup water.

-on Saturday night, about 24 hours after your have revived the

starter, you have a great active starter. now is the time to make

the bread. depending on the amount of bread you want to eat, throw

in flour and water and mix together until it is a thick batter. The

batter has to be thick enough to hold the bubbles created by the

yeasts, but it DOES NOT have to be a hard dough. it is pourable. the

great thing is, since it's a thick batter, NO KNEADING REQUIRED!!

mix the batter thoroughly, throw in whatever you'd like to create a

fancier bread, ie. garlic, spices, herbs..... If you have about 5-6

cups of flour/water mixture, put about 2 teaspoons of sea salt in

the mixture. salt can make the fermentation not progress too

rapidly. add salt at the very last and mix well. pour the thick

batter into your baking dish and set in a warm place to ferment.

-on sunday morning after sleeping in for couple of hours, you'll

find out that your " bread " is about twice as big. i feel good about

eating it only when it's fermented after 8 hours. but anyways, now

toss the whole thing into the oven, bake at 350 degrees for about an

hour or 2 (depending on the size), and there you have some homemade

sourdough !

this is a general procedure. there are other tips on how to make the

crust softer and all that, you can email me !

love

bonny