Last night I baked sourdough bread, and it was delicious. Back in August I posted a more traditional recipe, with a few more steps. I found this new recipe in a Weight Watchers® cook book, and it’s much simpler, and tastier. The loaf is smaller, but the recipe can be doubled to make two loaves. I like that the recipe makes just enough sourdough starter for one baking session. Many times in the past, I didn’t get around to using the extra starter and it went to waste. I used the food processor to mix the dough, but you can do all of the mixing and kneading by hand if you prefer. All in all, I really liked this recipe and will definitely use it often. There’s nothing better than a loaf of freshly baked sourdough bread.

Starter

3/4 cup all-purpose flour

3/4 cup warm (105-115°F) water

1 envelope active dry yeast

Bread

1 1/2 cups all-purpose flour

2 teaspoons salt

Directions

Two days before you plan to bake the bread:

Prepare starter in a non metal bowl. Sprinkle yeast over the warm water and stir gently with non metal spoon, let yeast and water mixture sit for a few minutes, then combine with flour and stir gently. Cover bowl loosely with plastic wrap or a towel and let the mixture sit at room temperature for 2 days. Starter should be bubbly and have a sourdough aroma when ready.

To prepare the bread, in a food processor combine flour and salt. Start the machine and add starter through the entry tube. Mix until the dough forms a ball. Knead the dough by pulsing until it is smooth. Spray a large non metal bowl with nonstick spray, or butter,  and place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let rise in a warm place until it doubles. The recipe said about an hour, mine took quite a bit longer.
Punch down the dough, then lightly sprinkle a work surface with flour. Place the dough on the floured surface and shape into a 6 inch round loaf. Spray a baking sheet with non stick spray and place the bread on the baking sheet; cover loosely with plastic wrap or damp towel. Again let it rise in a warm place until doubled in volume, about an hour.
Preheat the oven to 400° F; place a pan of hot water on the lowest oven rack. Dust the loaf with about a teaspoon of flour. With a sharp knife, slit the top of the loaf twice. Bake about 20 minutes, then reduce oven temperature to 350° F. Continue baking until bread is well-browned and sounds hollow when tapped (about 20-30 minutes longer). When done, place on a metal rack and cool completely. I have to admit that we did not wait quite that long before tasting!

 
Remember, you do have to prepare the starter two days ahead of the baking, but after that the recipe is easy and delicious. Give it a try. It’s absolutely wonderful, I promise.