Basic Sourdough Bread

Here is a very basic recipe for sourdough bread from a starter. It is not as sour as some sourdough, but letting it sit out for a while helps.

Basic Sourdough Bread

Ingredients:
3+ cups unbleached flour
1 1/2 cups sourdough starter (unfed)
1/2 cup water
1 1/2 tsp yeast
1 tablespoon honey (optional)
1 tsp salt

Directions:
1) In measuring container dissolve honey in warm water and activate dry yeast for five to ten minutes.
2) Add the starter to the activated yeast and mix together.
3) Sift the flour and salt together into mixing bowl.
4) Dig a well in the middle of the flour and pour in the starter.
5) Use the hook attachment on mixer to mix ingredients then knead for five or more minutes until it passes the window-pane test (look up on YouTube for explanation).
6a) Let rise, covered in an oiled bowl, half an hour to an hour in a warm place until doubled.
6b) Alternatively, if you want more sourness, let first rise occur overnight in fridge, punching it down after the first hour or once it has sufficiently cooled.
7) Punch down, shape dough however you want it and let rise a second time for an hour or until doubled in size again in warm place. (If using the overnight method, this can take up to five hours.)
8) Baste with egg-wash, oil, milk, or water depending on what kind of crust you would like.

Baking:
For loaves: Bake in a pre-heated oven at 350 degrees Fahrenheit for 25 minutes or until tapping on the bottom sounds hollow.

For braided bread: Bake in a pre-heated oven at 350 degrees Fahrenheit for 20-25 minutes or until tapping on the bottom sounds hollow.

For rolls: Bake in a pre-heated oven at 400 degrees Fahrenheit for 10-15 minutes.

Yield:
Two loaves.
OR
Two medium-sized braided loaves.
OR
Eight hamburger-sized buns.
 
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.