and it’s growing in my kitchen
and I am OK with that.
Sourdough bread requires the use of a starter. You can cheat and get a starter from an outside source or you can be a pioneer (like me, but not to be misconstrued with me being The Pioneer Woman) and make your own.
From what I found, it’s pretty easy. Flour, water, sugar and stuff mixed and stored at 70-80 degrees until it begins to grow or become alive. Every 24 hours you have to feed your creation, but sometime within a week I should have my sourdough starter. Until then I am dealing with the emotions that only a housewife feels from growing something in her kitchen.
Here is the bread recipe for just plain ole’ white bread (You are going to love me for it and sending “Thank You” notes is totally acceptable and expected!)
Old Fashioned Bread (this means it didn’t come from the store with a twist tie)
Original Recipe Yield 3 – 1 1/2 pound loaves
- * 3 cups warm water
- * 3 tablespoons active dry yeast
- * 3 teaspoons salt
- * 4 tablespoons vegetable oil
- * 1/2 cup white sugar
- * 8 cups bread flour
1. In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
2. Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
3. Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
4. Bake at 350 degrees F for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.