The loaf of sourdough I made this weekend is pretty munch perfect. Soft on the inside, not too crumbly, good crust, perfect tangy flavor.
Windsor ate two slices the first day, plus the centers out of two more while I wasn’t looking.
Sourdough is a bit imprecise, but here is how it went:
Hold over about 1/4 cup of starter when making the previous loaf. Mix in 1/4 cup each of flour and water. Tuck in the back of the fridge for 3 days (Saturday, sunday, and monday.)
Add another 1/4 cup each flour and water and put back in the fridge for another 2 days (Tuesday and Wednesday.)
Feed the starter again, this time leave it on the counter overnight (Thursday.)
Friday: take a 1/4 if starter and put it in a clean mason jar. Put the rest of the starter in a bowl. Add about 1 cup of water and 1.5 cups of flour. Mix briefly, you want the dough to be just a bit wet and right at the point where you’d turn it out to knead it. Instead put a lid on it and let sit for 24 hours.
Saturday: mix bread yeast in a little water with a bit of sugar and let it start to bubble. Turn the bread dough out onto a floured surface and make a well. Pour the yeast in, sprinkle on some salt (I used 1tsp and that’s about right.)
Knead! Add flour as necessary. Let rise for at least and hour (we went to a birthday party, so it was more like 5hrs) Punch down, knead again, put into an oiled loaf pan.
Let rise for about an hour. Bake at 350F I think this was about an hour too. But I forgot to pay attention. Next time!