Sourdough Bread

  • Sourdough Starter

    2 tsp. bread machine yeast
    1/2 cup warm water (105 to 115 degrees)
    1 1/2 cup milk
    2 cups bread flour

    Dissolve yeast in water in large glass bowl. Stir in milk. Gradually stir in flour. Beat till smooth. Cover with a towel and let stand in warm. draft free place (80 to 85 degrees) about 24 hours or until starter begins to fermit. (I sit my bowl on a heating pad in a draft free place with the setting on low), bubbles should appear on surface of starter within 24 hours, if not start over.Stir well and if fermentation has started; cover tightly with plastic wrap and return to warm place. Let stand 2 to 3 days or till foamy. When starter has become foamy; stir well and pour into a glass jar with tight fitting lid or a 1 qt crock with tight lid. Store in refrigerator. When a clear liquid has risen to top; it is ready to use. Stir before using. Replace remaining starter after removing starter for bread. Add 3/4 milk and 3/4 cup flour. Store uncovered at room temperature about 12 hrs. or till bubbles appear. Cover and refrigerate.
    To make 1 1/2 lb loaf use a bread machine that uses 3 cups flour

    1 1/4 cups sourdough starter
    1/4 cup water
    3 cups bread flour
    1 tbsp. sugar
    1 tsp. salt
    1 tsp. bread machine yeast


    Remove starter from refrigerator at least 2 hours before starting bread. Measure amount for recipe, and let stand till it reaches room temperature. It will expand as it warms up. (replenish remaining starter now as directed in sourdough starter recipe). Measure and place all ingredients in bread machine according to your bread machine's directions. Select Basic/White Cycle. Use medium or light crust color. Remove baked bread from pan when done and cool on wire rack.
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