Making Sourbread From Scratch

[WiNaDeYo]

By popular demand, I'll start this thread and hope that many of you add to it.

First of all I invite you to check out these links:

http://en.wikipedia.org/wiki/Sourdough
http://www.kingarthurflour.com/profe...referments.pdf

Click all over this site:
http://sourdough.com/

Phase 1:
This is how I make my starter:

You'll need
2 cups unbleached flour (one of which rye flour if you can get it)
1 and 3/4 cups warm non-clorinated water
6 teaspoons dry bakers yeast
1 heaping tbsp natural white yoghurt
2 tbsp honey

Mix the honey and the yoghurt into the warm water and gradually add the dry ingredients. Store slightly covered in a glass or plastic container (I use a tupperware bowl with the lid slightly open to allow the starter to air) in a warm place (above 16°C) for at least 2 days. Check it often to make sure it starts bubbling... that means that it has started to perk. You may need to stir it to give it a hand. If nothing happens within a week, throw it out and start over.

Making Sourdough Bread

Phase 2:
The night before baking, combine one cup of starter (leave 1 cup of starter for the next batch*) with 2 cups of warm water.
Mix 1 tbsp salt, 1 tsp of baking soda, and 2 and 1/2 cups white unbleached flour into liquid. Mix well, cover and leave for 12 hours in a warm place.

Now, next day, before doing anything else, take 1 cup of the Phase 2 batter and stir it into your 1 cup of starter(*) to keep it perking.

Phase 3:
Now, add enough flour to your Phase 2 batter to make a stiff but elastic dough. Turn it out onto a floured surface and knead for about 10 minutes. Place in a greased bowl, cover and let it rise for 20 minutes. Form into loaves and let rise again until doubled in size. Bake at 200°C (400°F) about 25 minutes.

Pace e Bene