Sourdough in the Dutch Oven
We finished the "Soups" section, which means it's time to move on to the next one - Sourdough in the Dutch Oven. The first recipe is for creating your own. Allow plenty of time for this! Mr. Ririe's method uses yeast, yet he didn't say how to keep it alive once it's made. (The recipe refers to a previous cookbook, which we don't own.) However, I found this recipe from Red Star that looks practically identical, so we'll follow their instructions. Note that in my research, before discovering that site, many other sites give conflicting information - the bottom line seems to be that because each kitchen is different, just experiment on your own until you find what works!
Sourdough Starter
In a non-metal bowl, combine 1/2 cup warm water with one envelope (or 2 1/4 teaspoons) active dry yeast. When bubbly, stir in 2 cups warm water and 2 cups sifted flour. Using a wooden or plastic spoon, mix until combined. Then set aside on the counter for several days. Stir three times a day, and loosely cover the bowl at night. It should be ready to use in 3-5 days.
Sourdough Bread
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water
- 1 cup sourdough starter
- 2 teaspoons salt
- 2 teaspoons sugar
- 5 to 5 1/2 cups sifted flour, divided
- 1/2 teaspoon baking soda
- melted butter
Shape into 2 loaves and place into a greased Dutch oven (or two Dutch ovens). With a sharp knife, make diagonal cuts across the top of the loaves. Let rise until double in size, about 1 1/2 hours.
Bake at 400 degrees for 35-40 minutes. When done, brush top with melted butter.
It makes delicious French Toast!
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