First sourdough try - Preparation

For those that have been following along, we're going to try our first stab at sourdough bread tomorrow.  The starter is done, and two jars are in the freezer.  One of them is for Janet, and one is my backup in case I kill my active starter.  The other jar is in the fridge for now, and the rest of it has been set aside for the recipe.

After the jump, details about tonight's culinary adventure.
First, we start off with 1-1/4 cups of starter, 1 day after a feeding at room temperature.

Now we put 2 tablespoons sugar, 3 tablespoons butter and 2 teaspoons salt into a small bowl.

That goes in the microwave for a minute to melt the butter.   Once melted,  add 1/4 cup of milk and mix until the sugar and salt are pretty much dissolved.

 

When that is ready, add 1 cup of room temperature water to the starter and mix well to dilute it, then pour it into a large bowl, glass or stainless steel only!  Add flour until it turns into a gnarley mess, up to about 3.5 cups.  Note:  Too much flour will turn this into a sourBRICK.  Don't overdo it.  If you find you cant get all the flour to dissolve, add a little more water one tablespoon at a time.  You don't HAVE to use all 3.5 cups of flour.  The idea is to get something where the flour is all dissolved and not too dry.  Cover and let it sit for a half hour.

After it's rested (this lets the yeast and lactobacillus spread a little before adding any salt) add the gooey mess of butter, salt, and sugar and mix VERY well.  Add flour/water as needed a little at a time to get the best constancy.  Knead dough until its smooth and satiny.  The kneading will form the gluten chains needed for the rise to work.  5 or 10 minutes should do it.  Grease a bowl, drop the dough in and flip it so its greased on both sides, then cover and let sit for 45 minutes.

The first thing you'll notice (maybe) is that unlike typical yeast breads, it has not doubled in size.  Unlike traditional yeast breads, starter is a slow-grower.  If you want to make true sourdough bread, you have to have patience.  As with any kind of leavened bread, patience pays off.  Rushing things just gets you a brick.  

After 45 minutes, divide and/or shape the loave(s), cover with Pam or any other grease, cover with plastic and refrigerate overnight.

To be continued...