This is my sourdough bread recipe using a sourdough starter. Yep, that is a picture of how it turns out when it's finished. Isn't it purdy?
1 cup sourdough starter (before feeding if possible)
3/4 cup warm water (110 degrees F)
1/4 teaspoon Baking Soda
2 teaspoons Salt
3 cups Flour
1 teaspoon yeast (optional if starter is used after feeding)
1 teaspoon sugar (optional if additional yeast is used)
1. If using additional yeast, dissolve yeast and sugar into warm water and let set to proof the yeast.
2. Sift together flour, salt and baking soda then create a well in the center to add liquid ingredients.
3. Add water and sourdough starter to center of dry ingredients and mix together until dough forms.
4. Turn out onto a lightly floured clean surface and knead dough until it becomes smooth and elastic. If using a stand mixer and dough hook, let the mixer run on medium speed for 10 minutes.
5. Form dough into a ball and place in a large greased bowl, flip the dough so the grease coats the surface of the dough. Cover with plastic wrap and let rise in a warm place until it has doubled in size (this takes about 45 minutes depending on the conditions in your kitchen.)
6. Turn dough out onto a lightly floured surface and punch down lightly. Knead more flour into the dough and reform into a loaf shape. Place dough into a lightly greased loaf pan and set in a warm place for second rising. Dough should rise to just above the edge of the loaf pan (aprox. 1 hour).
7. Bake for 35 minutes in a 400 degree (F) oven or until the top is golden brown. Bread is also done if it reads 210 degrees on an instant read thermometer. Remove bread from loaf pan and let cool on a rack for at least 45 minutes before slicing (bread will continue to cook during this time and slicing it early could alter the final results).