Justin & Meredith Winokur's Kitchen Cooking Notebook

Home · Sitemap · Recipe Book · Dad's Recipe Book · All Tags · Copied Recipes

Random Page/Post

Home > pages > dads-recipe-book > bread-recipes > Extra-tangy sourdough bread


Extra-tangy sourdough bread

Thursday, February 13, 2014, 05:55 PM


Extra-tangy sourdough bread

Extra rising time in a cool environment gives this bread assertively sour flavor. No. we didn't make a mistake here; there's no added yeast in this recipe. Less yeast allows the dough rise longer, developing extra-sour flavor.



Pour the cup of starter into a large mixing bowl. Add the warm water and 3 cups of flour. Beat vigorously. Cover with plastic wrap and set it aside to rest at cool room temperature (68F to 70F is optimal) for 4 hours. Then refrigerate overnight, or for about 12 hours.

Add the remaining ingredients, kneading to form a smooth,soft dough. Place in a lightly greased bowl, cover, and let rise till very puffy though not necessarily doubled,about 5 hours.

Divide the dough in half, and shape into two oval loaves. Place on a baking sheet, cover, and let rise till doubled, about 2 to 3 hours.

Slash the tops of the loaves, and bake in a preheated 425°F oven for 30 minutes, or until golden brown.Remove from the oven, and cool on a rack. Yield: 2 loaves.

Find complete step-by-step photos for both of these breads, as well as other sourdough treats, online at

This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.

Original WP Post ID: 7381

Original WP Pub Date: 2014-02-13_175517