Sourdough Bread – adapted from Rachelle’s recipe
Before making this recipe, make your new starter for next time as follows:
Remove any crust from the top of the starter. Stir down the starter. Remove ¾ cup of starter and put in a mixing bowl. Add 1 ½ cups whole wheat flour and ¾ cup water to the bowl and mix well. This will be your new starter so put it in a quart wide-mouth jar and cover with cloth as before. You will have 1 cup of starter remaining to use in the recipe below.
Makes 2 loaves
1 cup sourdough starter
6 ¼ cups flour
3 ¾ cups water
1 ¼ Tablespoons salt
Mix all ingredients and cover in an airtight container for at least 2 hours until risen, or overnight.
Knead for 10 minutes working in extra flour as needed.
Place dough in 2 oiled, floured bread tins and leave till risen.
Bake for 40 minutes at 450F
Wrap loaves in teatowels to avoid the crust becoming too hard.
I sometimes start this the day before which means refreshing the starter in the morning, then mixing the dough and doing either one or both of the rises in the evening. You can then bake it for breakfast.
Or, I make the dough at breakfast time, knead it after lunch, and bake it in time for tea.
It is also possible to do the mixing and kneading at the same time, and leave the dough to rise airtight in the baking tins for 8 hours or so. Then just bake them in a pre-heated oven.