Who loves Rustic Sourdough Bread? I do, and have always wanted to give a go on baking my own. Do you have anything special you’ve always wanted to prepare but the timing never seems to avail in life’s busy schedule?
One of the challenges in accomplishing from among my long time desired preparations of Rustic Sourdough Bread was the ‘mother,’ that is, the ‘mother’ sourdough starter needed in order to even begin preparing Sourdough. Recently, King Arthur Flour sort of sealed the deal towards me fulfilling one of these, my ‘bucket list check-off of food preparations,’ offering for free, the cutest little bright colored canister as shown above, if, you purchased their sourdough starter. Wahoo! I felt like I really hit the ‘mother-load,’ for though admittedly being one of those ‘downsizer’ people always clearing out the clutter, there was something special about this canister that caught my eye, reminding me of one of those kitchen pieces folks keep long-term, pass along, sort of like my late Aunt Elizabeth’s old ceramic mixing bowl, easily over fifty years old, that sits on my counter as a napkin holder.
Now with Rustic Sourdough Bread, even once you have the ‘mother starter,’ there are a whole series of preparations required, rapidly moving forth in the ‘feeding’ process once your Starter has arrived. It is all quite easy, but nevertheless, requires attention over an extended number of hours. There are really only 2 ingredients you need to deal with other than the starter, lukewarm water & flour. Step one is a wait time of 8-12 hours, step two is 2-4 hours, and later another 2-4 hours, then your sourdough starter is ready to use for preparing Rustic Sourdough Bread, a round Boule, some Pizza Crust, any among a series of recipes in the King Arthur Flour Sourdough Tips and Recipes booklet that comes along with your little container of sourdough starter.
Once your sourdough starter is prepared and used in a recipe, you refrigerate the rest loosely covered, and only need to feed it once a week, just like a plant. On the down side, if you forget, to feed your starter, you need to begin the whole process again, as I have already forgotten, only the second week in. Still, what a thrill. I finally did it, eh, I could use a bit more practice, but not too bad at all, very, very delicious, pulled hot from the oven, lightly sour scented, deep golden, and crusty, my very own Rustic Sourdough Bread, First Loaves.
- 1 cup 'fed' sourdough starter
- 1 1/2 cups lukewarm water
- 2 teaspoons
- instant yeast
- 1 tablespoon sugar
- 2 1/2 teaspoons salt
- 5 cups King Arthur Unbleached All-Purpose Flour
- Combine all of the ingredients, kneading to form a smooth dough. Allow the dough to rise in a covered bowl, about 90 minutes until doubled in size. Gently divide the dough in half, the dough will deflate a bit. Gently shape the dough into two oval loaves, or 2 long logs. Place the loaves on a lightly greased or parchment lined baking sheet. (I used a parchment lined baking stone.) Cover and let it rise until , about an hour. Preheat oven to 425 degrees about 40 minutes later to bring oven to a consistent hot temperature. Spray the loaves with lukewarm water. Make two fairly deep diagonal slices into each loaf using a serrated bread knife. Bake the bread for 25 to 30 minutes until the bread is a very deep golden brown. Remove from oven and cool on a rack.