Sourdough Starter Recipie with Sourdough Bread Recipie

STARTER:
2 CUPS all purpose flour
2 TEASPOONS granulated sugar (optional)
1 PACKET (2 1/4 tsp) active dry yeast
2 CUPS warm water (105 to 115 degrees F)

Mix the flour, sugar and yeast together in a clean and sterile container (use only glass, glazed ceramic or crockery to hold your starter) that can hold 2 quarts. Gradually stir in the water and mix until it forms a thick paste - don't worry about lumps as they will disappear.
Cover with a dish cloth and let it sit in a warm (room temperature, 70 to 80 degrees F) draft free place. Any hotter than this will kill the yeast - colder and the yeast will die as well. The dish cloth will let wild yeasts pass through in to the batter (yes it is healthy). The mixture should bubble as it ferments and will foam up quite a bit! Let this mixture sit out for 2 - 5 days stirring it once a day. The starter is ready once it develops a pleasant sour smell and looks bubbly.
Once your starter starts bubbling, then start feeding it daily with flour and water according to the directions below. Then stir, cover loosely with plastic wrap (leave a space at one edge for breathing) and store on your counter or in the fridge - your choice.

FEEDING YOUR SOURDOUGH STARTER

COUNTER STORED - Daily remove 1 cup of starter (use this to bake with, give to a neighbor, or throw it away) and replace it with 1 cup of warm water (105 to 115 degrees F) and 1 cup flour mixed together. Let it sit out for a few hours, covered, to become active (bubbly) before using it to bake.

REFRIGERATED STORED SOURDOUGH STARTER -** I find that keeping the starter in the fridge works best for me as I have no need to bake everyday - nor do I want to have to "feed it" dailly.
Remove the starter from the refrigerator and let it come to room temperature. You will notice a layer of liquid in the starter - usually laying on the top. This is called HOOCH, and contains about 12 to 14% alcohol. This will have a brownish tinge to it and is perfectly normal and safe - it is the natural byproduct of the fermentation process, and will dissipate during baking. Stir the liquid back in to the starter, then feed your starter with 1 cup flour mixed with 1 cup of warm water. IF YOUR STARTER IS "THIN" RATHER THAN A THICKER PASTE YOU CAN POUR OFF THE HOOCH AND DISPOSE OF IT.

VERY IMPORTANT!!!!! If your sourdough starter or hooch starts looking pinkish or orange in color THROW IT AWAY!! This will mean that something "nasty" has started growing in it

SOURDOUGH BREAD

1 cup sourdough starter
1 1/2 cups warm water
1 1/2 teaspoons salt
1/2 cup white sugar
1/2 cup corn oil
6 cups bread (all purpose works as well) flour
(substitute half the white flour with whole wheat if preferred)

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This recipie makes 2 loaves

SOURDOUGH BREAD

Ingredients

1 cup sourdough starter
1 1/2 cups warm water
1 1/2 teaspoons salt
1/2 cup white sugar
1/2 cup corn oil
6 cups bread flour


Directions
1.Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
2.The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.
3.Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.

Number of Servings: 1

Recipe submitted by SparkPeople user LOUNOBLE.