Lunch: Basic Sourdough Bread
Recipe by Rose Levy Beranbaum Editor's note: To make your own sourdough starter, follow Beranbaum's instructions.This bread is as homespun as bread can get, using a stiff sourdough starter cultivated from wild yeast. It has a characteristic sourdough pro
Ingredients
a heavy-duty mixer with dough hook attachment;
an 8-inch banneton or small colander lined with a towel;
a half sheet pan lined with a nonstick liner such as Silpain or parchment;
a baking stone OR baking sheet
Instructions
The day before baking, first thing in the morning, feed (expand) the sourdough starter. (It will be ready to use or to rest refrigerated overnight after about 14 hours.) Allow the starter to sit at room temperature (70 ° to 80&Deg;F) for 1 hour before feeding it.
Reviews
Add a review for Basic Sourdough Bread
Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
