| Alaskan Sourdough Bread &
Starter
Sourdough Starter
1 pkg. Active Dry Yeast
2 ½ cups warm water (105*-115*)
2 cups All-purpose Flour
1 TBS. Sugar or honey
Dissolve yeast in 1/2 cup of the warm water. Stir in the
remaining warm water, flour and sugar or honey. Beat till smooth. Cover with 100% cotton
cheesecloth. Let stand at room temperature (75*-85*) for 5 to 10 days or till mixture has
a fermented aroma and vigorous bubbling stops. Stir 2-3 times a day.
To store, transfer starter to a 1 quart covered plastic container (or a mason
jar works well) and refrigerate.
To use, stir starter. Measure desired amount of cold starter. Bring to room
temperature.
Sourdough Bread
Prep: 1 hour Rise: 1 ½ hour Bake: 30 minutes
1 cup Sourdough Starter
5 ½ to 6 cups All-purpose Flour
1 pkg. Active Dry Yeast
3 TBS. Sugar
3 TBS. Butter
½ tsp. Baking Soda
Measure Sourdough Starter. Let stand at room temperature 30 minutes. Combine 2 ½ cups
of the flour and the yeast; set aside. Heat and stir 1 ½ cup water, sugar, butter and 1
tsp. salt just till warm (120*-130*) and butter almost melts. Add water mix to dry mix.
Add sourdough starter. Beat with an electric mixer on low to medium speed for 30 seconds,
scraping bowl. Beat on high speed for 3 minutes.
Combine 2 ½ cup of the remaining flour and baking soda. Add to yeast mixture. Stir
till combined. Stir in as much remaining flour as you can.
Turn dough onto a lightly floured surface. Knead in enough remaining flour to make a
moderately stiff dough. Shape dough into a ball. Place dough in a greased bowl, turn once.
Cover and let rise in warm place till it doubles in size (45-60 minutes).
Punch dough down. Turn onto a floured surface. Divide in half. Cover. Let rest 10
minutes. Lightly grease a baking sheet.
Shape by gently pulling each portion into a ball, tucking edges beneath. Place onto
prepared baking sheet. Flatten each slightly to 6" in diameter. Using a sharp knife,
make crisscross slashes across the tops of loaves. Cover and let rise in a warm place
until nearly double in size (about 30 minutes).
Lightly brush the top of dough with butter. Bake in a 375* oven 30-35 minutes or until
bread sounds hollow when you tap the top. If necessary, cover loosely with foil the last
10 minutes of baking to prevent over-browning. Immediately remove bread from baking sheet.
Cool on wire racks. Makes 2 loaves.
Replenish your Sourdough Starter:
After each use, stir in ¾ cup all-purpose flour, ¾ cup water and 1
tsp. Sugar or honey. Cover with cheesecloth; let stand at room temperature 1 day or until
bubbly. Cover with lid and chill for later use. If starter isn’t used within 10 days,
stir in 1 tsp. Sugar or honey.
ENJOY!
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