Hi Linda, still going strong with your starter. Here is a recipe for "Healthy" sourdough bread that doen't taste like twigs and roots.
Mix well, let ferment all day at room temperature in a covered plastic or glass container. Place in the refrigerator overnight.
Place the fermented dough into a mixing bowl. Be sure to savor the aroma. Add:
Stir. Then, with dough hook if you have one, by hand if you don't, add
About 2 1/2 to 3 cups white bread flour a half a cup at a time, until you have a stiff dough. Turn on to a floured cutting board and knead until nice and smooth. Form a ball and place it in a Pam'ed plastic or glass bowl at least 4 quarts in size. Cover.
Let rise in oven with oven light on until well doubled in bulk -- around 3 hours.
Turn onto a floured cutting board and divide in half. Knead, then form two loaves about 10-12 inches in length, 3 to 4 inches around at the middle, tapering at the ends. Place on cookie sheet(s) which have been sprinkled with corn meal. Cover with light cloth and place into warming oven to rise again a little less than double in bulk -- around 1 hour. Remove, and preheat oven to 425 degrees. Slash now if you like.
Pop into the 425 degree oven that has a pan of steaming water on the bottom shelf. Set timer for 10 minutes. Spray a couple-three times with water the first 10 minutes. Take out from oven and baste with a well mixed egg wash made of:
Rotate cookie sheet(s), and place back into the oven another 10 minutes. Remove, baste again with egg wash. Use it all.
Cook another 40 minutes, with a break at 20 minutes to rotate loaves. Total cooking time 1 hour. Resist temptation to cut the cooking time short, but if you have to, never less than 55 minutes total.
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