I love sourdough breads. They have a unique taste that incorporate your environment. Each sourdough bread has its own individual taste. Food is unique in general it is the only medium that you can convey an exact since to others. For instance if you remember the time that your Mother or Grandmother made bread, you remember that smell and that taste. You can them make it for you children and convey that same since. Food performs on taste as well as visual and textural. I love this medium. To be able to experience it on several different levels of sensory perception. I love the fact that when you need a pick me up you can go to the kitchen and create a favorite food and have a since of better times.
My dear Dragon Princess (my daughter in Law although I hate using that label since she just feels like she has always been with us) The way she got her nick name well that is another story for another time. Any way back to the recipe. My dear Dragon Princess asked me for a starter and bread recipe for Sourdough so here goes.
It may be said here that there are some different ways to make starter and I will post another sourdough starter at a later time but this one I have used and it has turned out fine.
Special thanks goes to: The Cotton Country Collection recipe book. Sorry in advance if the images are not showing up but I had a hard time with blogger this morning.
<a href="http://www.flickr.com/photos/jeweledfrogcreations/6060078458/" title="Yes starting the long process of creating my sourdough starter #food by Jeweledfrogcreations, on Flickr"><img src="http://farm7.static.flickr.com/6065/6060078458_f1e2929614_m.jpg" width="240" height="240" alt="Yes starting the long process of creating my sourdough starter #food"></a>
Sourdough Starter;
1/2 cup warm water
1 Package yeast
1/2 cup cooked unseasoned mashed potatoes
Flour
Water
Dissolve yeast in the water and mix into mashed potatoes. Put i a jar with loosened screw lid and sit on counter for 3 days. Stir Occasionally. After 3 days, and 1/2 cup flour and 1/2 cup water and let sit for 8 Hours. Then add 1 cup flour and 1 cup water. Stir in and let sit for 8 hours. Now you may add 2 cups flour and 2 cups water. Let sit for 8 hour. As you see, it may be doubled ever 8 hours. At this point there is enough starter in the jar where it can be used and still leave at least a half cup starter in the jar. Store in the refrigerator and stir occasionally, through the week. Keeps indefinitely.
<a href="http://www.flickr.com/photos/jeweledfrogcreations/6086212608/" title="Finished #bread #food by Jeweledfrogcreations, on Flickr"><img src="http://farm7.static.flickr.com/6207/6086212608_4c86310aaa_m.jpg" width="240" height="240" alt="Finished #bread #food"></a>
Sourdough French Bread
2 Packages dry yeast
1 cup warm water
2 tablespoons sugar
1 1/2 cups sourdough starter
5 cups flour
2 teaspoons Salt
Sourdough French Bread
In a s large mixing bowl sprinkle yeas over warm water. Let dissolve for 5 minutes. Stir in sugar, sourdough starter and 4 cups flour mixed with salt. Cover bowl with a damp towel. Let rise 1 1/2 hour in a warm place. Turn dough into a floured board, work in about 1 additional cup flour until dough is n longer sticky. Knead until satiny, about 5 minutes. Shape into 1 large or 2 small loaves. Set on cookie sheet which has been sprinkled with cornmeal. Let rise again i a warm place until doubled in size. Preheat the oven to 400 degrees. Place a shallow pan of boiling water on the bottom self. Brush the tops of the loaves with melted butter or water. Slash the top of the loaves diagonally with a razor blade so the dough does not fall. Bake 40 to 50 minutes until the crust is medium-dark brown. Set on a rack to cool bread may be frozen. Reheat in oven but do not reheat in foil.
Now in using the recipe I have found that it will take a bit more flour then a cup to make it the satiny texture that you are looking for. The crust is wonderfully flaky and crisp and goes will with your Italian dishes or soups
