Classic Water-Based Sourdough Starter & Bread
Submitted by jegstars
Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
4 daysThis is sourdough the old-fashioned way, with nothing but flour, water, yeast, and time to create that authentic tang.
The starter bubbles away for several days, developing wild yeasts and complex flavors that only water-based starters can achieve.
Once the bread is mixed, it rises twice for a tender crumb and crusty exterior that tastes like it came from a European bakery.
Kitchen Tips
- Shake the starter container daily during fermentation to distribute yeast evenly
- The starter is ready when it smells pleasantly sour and is full of bubbles
- Cornmeal in the pan prevents sticking and adds rustic texture to the bottom crust
- Cool completely before slicing or the interior will be gummy
Ingredients
Directions
STARTER: Dissolve yeast in first quantity of water.
Put in a non-metallic container (crock, mason jar, etc.)
Let stand for 10 minutes.
Add second measure of water, flour, sugar, and salt.
Cover and let stand at room temperature for 3 to 4 days.
Shake container every day.
BREAD: Put Starter in a large bowl and add butter, baking soda, and sugar.
Add enough flour to make a stiff dough (about 4 cups).
Knead unitl smooth and place in a greased bowl and let stand in a warm place (no warmer than 90 degrees F).
In a greased bread pan add 1 tablespoon corn meal on bottom and sides.
Punch down bread and put into greased bread pan.
Let rise again in the same warm place.
Bake at 350℉ (180℃) F for 1 hour.
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