Sourdough Bread II

Name: Sourdough Bread II
Prep time: 4 h 40 min
Cook time: 4 h 40 min
Total time: 4 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons active dry yeast; 2 teaspoons baking soda; 1 liters bread flour; 1 Tbsp butter, melted; 2 teaspoons salt; 355 milliliters sourdough starter; 118 milliliters warm water (110 degrees F/45 degrees C); 2 teaspoons white sugar

Sourdough Bread II is a vegetarian recipe with 8 servings. One portion of this dish contains approximately 13g of protein, 3g of fat, and a total of 380 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of active yeast, baking soda, warm water, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 4 hours and 40 minutes.

Instructions

In a medium bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water. Stir in 2 cups flour, 2 cups lukewarm water, 1 tablespoon sugar, and 1 teaspoon salt. Beat smooth with rotary beater.

Ingredients you will need

All Purpose Flour

Sugar

Water

Yeast

Salt

Equipment you will use

Bowl

Let stand 3 to 5 days uncovered at room temperature stirring 2 or 3 times a day. Cover at night to prevent drying.

In a large bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water. Blend in starter batter, 2 teaspoons sugar, and 1 1/2 teaspoons salt.

Ingredients you will need

Sugar

Water

Yeast

Salt

Equipment you will use

Bowl

Add 3 1/2 cups flour, and beat with a rotary beater for 3 to 4 minutes. Cover, and let rise till double in bulk.

Ingredients you will need

All Purpose Flour

Mix soda with remaining flour; gradually mix into risen dough, adding enough to make the dough stiff. Turn out onto a floured board, and knead 8 to 10 minutes. Shape into one large or 2 medium loaves, and place on a lightly greased baking sheet. With a sharp knife, make diagonal cuts across top of dough.

Ingredients you will need

Dough