Sourdough Bread and Starter Recipe

1 package (¼ ounce) active dry yeast

2 cups warm water/500 ml (110 - 115 F) (43 - 46 C)

2 cups/250g all-purpose flour

In a 4-qt. nonmetallic bowl, dissolve yeast in warm water; let stand for 5 minutes. Add flour; stir until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°-90°) to ferment

for 48 hours; stir several times daily (the mixture will become bubbly and rise, have "yeasty" sour aroma and a transparent yellow liquid will form on the top). Use starter for your favorite sourdough recipes. The starter will keep in the refrigerator for up to 2 weeks. Use and replenish at least every 2 weeks. Replenish with equal amounts of flour and water to restore the volume; stir. Yield: about 3 cups.

Nutrition Facts: 1 serving (1 tablespoon) equals 19 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 4 g carbohydrate, trace fiber, 1 g protein.

Bread

preheat the oven to 425F/218C/Gas Mark 7

1 cup/227g "fed" sourdough starter

1 ½ cups/340g lukewarm water

2 teaspoons/10 ml instant yeast

1 tablespoon/15 ml sugar

2 ½teaspoons/12 ml salt

5 cups/602 g Unbleached All-Purpose Flour

Combine all of the ingredients, kneading to form a smooth dough. Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes. Gently divide the dough in half; it'll deflate somewhat. Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Spray the loaves with lukewarm water. Make two fairly deep diagonal slashes in each using a serrated bread knife. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Cool on a rack

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