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Sourdough Recipe: Sourdough Saturday

Pretty much every Saturday morning I’m in the kitchen making sourdough bread. I call it my “Sourdough Saturday.”

I use a simple recipe and for everyday bread, I have to confess — I use yeast. Here’s what I do:
Friday night I put
2 cups of sourdough starter in a large ceramic bowl.
1 1/2 cups of warm water
1 tsp sugar
Mix the ingredients together and cover with a towel. This is called the “Sponge.”

Sourdough sandwich breadThe next morning to make the dough, in a mixing bowl put
1 3/4 cups of warm water
1 pkg of yeast
a sprinkle of sugar
Let the yeast proof — about 8 minutes.
When the yeast is foamy add the sourdough sponge
2 Tbs of olive oil
2 Tbs of salt
3 Tbs of sugar

Mix these ingredients together. The mix can be gloopy. Careful that it doesn’t slop over the side of the mixing bowl!
Gradually add anywhere for 5-7 cups of flour to the mixture.
You want the dough to be firm but not dry. You’ll know it’s right if you put your finger on the dough and it sticks just a touch, but doesn’t leave any dough on your finger.

Lightly dust the counter with flour. Turn the dough out on to the counter and knead the dough a few times. Drizzle some olive oil into the mixing bowl and then put the dough back in the mixing bowl. Cover with a towel and let rise for about an hour and a half.
Turn the dough out on to a lightly floured counter. Knead it a few times and then divide the dough in half. Place each half in a greased bread pan. Let the shaped dough rise for about an hour.

Turn your oven to 400 degrees. Wait about 10 minutes and then put the loaves in the oven. Toss a few ice cubes on to the floor of the oven and close the door. Set your timer for 25 minutes. About half way through, toss a few more ice cubes into the oven. The moist air will make a nice crust on the bread.

As I said, I know this is not true sourdough bread. It is a good way to stretch your grocery dollar. You’ll get two beautiful loaves of sandwich bread for the price of one package of yeast.

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