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Hand-Kneaded Sourdough
Preparation info
- Makes
two
- Difficulty
Easy
Appears in
By Anna Olson and Michael Olson
Published 2010
The hint of rye flour in the starter adds that familiar sour taste of a sourdough bread. Begin this recipe a day ahead — the starter needs time to ferment and develop flavor.
Ingredients
For Starter
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Method
Starter should be prepared at least one day in advance. Combine yeast and water and allow to sit for 5 minutes to dissolve. Stir in milk powder and flours, just until blended. Cover starter and set aside at room temperature for a day.
For dough, blend starter with water using a wooden spoon. Add 5 cups (1.25 L) of bread flour and salt and mix until dough becomes too stiff to work. Turn