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LOCATION: Recipes >> Breads Yeast >> Sourdough White

Print this Recipe    Sourdough White

yields: 2 loaves

1 oup starter
2 cups warm water
2 1/2 cups flour

Allow to proof overnight, 8-15 hours. Return one cup of the starter.

2 1/2 cups sourdough bread batter
1 1/2 cups water, milk, or 1 C yogurt plus 1/2 cup water, warmed
2 T sugar
2 T melted butter
2 t salt
3 to 4 1/2 cups flour

Add 1 cup flour to starter. Mix in liquid, then sugar, salt, and
butter. Add flour until dough turns from sides of bowl. Turn out
onto kneading board and knead in 1/2 - 1 cup more of flour.

Let proof until doubled in bulk. 2 to 3 hours. Punch down, let
rise again (about 1 hour). Turn out, punch down, shape into loaves.

Let rise about halfway (approximately 30 minutes), then bake in a
preheated 375 degrees F oven 45-50 minutes.

Turn out onto cooling racks, allow to completely cool before
wrapping. You may optionally brush the loaves with water or melted
butter while still warm, but I don't usually bother.

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