I made sourdough bread on two occasions and
in each case, I wasn't
overwhelmed. Maybe it had something to do with the fermenting process.
The people at the party seemed to like it because I put out the first loaf
and it was soon devoured. I should have brought out the second one.
The recipe is similar to Cuban bread, except for the beginning. I started
mine two days ahead of time and used water and rye flour for the starter.
You can use the same flour and milk, buttermilk or beer - any of these
three choices will give off quite an odor after a few days. It's your choice.
|sourdough bread||makes two loaves|
|1 cup rye flour||1 Tbsp sugar|
|1 cup warm water||6 cups white flour|
|1 package dry yeast||olive oil|
|1 cup lukewarm water|
|In a medium sized bowl, mix the first two
ingredients, cover and store in a warm place
for two to four days.
Proof the yeast in the remaining water with the sugar in a large mixing bowl. Add the smelly starter and the
remaining flour, stirring vigorously with a wooden spoon. Add enough flour to make a stiff dough. Knead the
dough for 1 or 2 minutes. Wash, dry and grease mixing bowl with olive oil and add the dough. Cover with a
damp towel and place in a warm oven to rise until double in bulk, about 1 hour. Punch down the dough, cut
the dough in half and form 2 long loaves. Place on a greased cookie sheet and let rise for 5 minutes. Turn
on the oven to 400 degrees; place a pan of boiling water in the oven under the loaves. Bake the loaves for
about 40 minutes or until they are brown and crusty. Serve with butter hot out of the oven.