The Magic of Bread

I make a loaf or two of bread every week, and it's one of the easiest things I do in the kitchen. The simple combination of sourdough starter, flour, salt, and water works together like magic. When we've got fresh bread in the house, we've always got a snack or the makings for a quick dinner. I like to make bread at home because I know exactly what is in it, and I know there are no additives or preservatives. Because there are no preservatives, it doesn't last more than a week, so when I've got more than we can eat in that time, I slice it and freeze it, then toast it when we need a quick breakfast. To illustrate how easy this process is, I've included a video; the recipe can be found beneath the video.

Take your refrigerated starter out of the fridge a day or two before you want to bake. Feed it once or twice, mixing 1:1:2 ratio of starter, water, and flour. When the concoction has doubled in size, it's ready to use. Put a small amount of starter back in the fridge to use next time.

Sourdough Bread

2 1/3 c. sourdough starter

3 1/2 c. all-purpose flour

1 T. salt

1 1/4 c. water

Combine all ingredients in the bowl of a stand mixer with dough hook attached. Knead on low setting for 20 minutes. Once the dough is smooth and elastic, divide into two pieces and place in loaf pans. Cover loaf pans and let rise in a warm place for at least four hours.  When the dough has roughly doubled in size, bake in a 400 degree oven for 30-40 minutes. When bread is golden, it's done.

* I got my sourdough starter from my cousin, but if you don't know anyone who has starter to share with you, it can be purchased online. Or ask me; I'm happy to share my starter with anyone!

*I use a stand mixer in the video, but if you don't have one, you can knead the dough by hand for 20-30 minutes.