Start:
1 Tbs start
1 c. flour
1 c. water-must be purified
Stir into a jar. If not using soon then put the lid on tight and store in the fridge. If wanted to make bread soon. Put on the counter with the lid loose for 4-6 hours to activate.
Dough:
1 c. start
1 1/2 c. water
2-3 c. flour
1 Tbs salt
First rising:
You'll add salt in the 2nd rising. Pour start into a big bowl. Add all ingredients except salt. Stir until well combined. Dough should be hard to stir and sticky. Then cover with plastic wrap and set on the counter for 6-8 hours. This is the 1st rising. After the 1st rising is done. You'll see a bubbly, runny and sticky dough.
2nd Rising:
Here's were you will add the salt and 2 more cups of flour into the sticky dough. Mix the flour and salt in a separate bowl before adding. That way you know the salt will be distributed evenly. Stir all together until somewhat combined. Then dump dough onto the counter that has some flour on it and knead, knead knead until all combined. Knead for 5-8 minutes. Dough should feel stiff and bounce back. This is where you get your flavor and texture for the bread. Once finished, form into a ball and place into a clean and oiled bowl. Flip the ball a couple times to cover it with oil. Then cover with plastic wrap and set on the counter for the 2nd rising. This will take 5-10 hours. It will grow to almost flowing out of the bowl or double in size.
Shaping:
Dump your dough on the counter with a little flour. Knead and shape for about 1-2 minutes. Divide the dough up evenly. Can weigh or just guess. Start to form your dough into bread loafs or whatever you are making. Knead each piece for about a minute as you shape it. Lightly oil your bread pans or cookie sheet. Place dough into pans or on the cookie sheet. Cover and let rise for 2-4 hours. This is the 3rd rising. You'll want to bake when the center is about an inch above the brim or doubled in size.
Bake:
Heat oven to 400. Bake for about 40 minutes. Time may vary depending on what your baking and your oven.
Hint: Spray some water into the oven to add moisture. This helps make a nice crust on the bread.
*I always double this recipe and it makes 3 loaves of bread.
*Instead of making bread you can always make pizza dough, flavored breads, Cinnamon rolls, ect.
*Feed your start at least once a week. Only take out of fridge if your wanting it to activate and grow. The more flour and water you add the more start you will have. So if your making lots of dough then prepare more start.
*I like to add discarded start to pancakes, cookies, muffins. Really anything you want!
*Sourdough is very forgiving so just use trial and error. I think it turns our every time.
