Serious Eats: Recipes

Bread Baking: Starter-Along Sourdough Bread

[Photograph: Donna Currie]

If you've been following along with the Starter-Along series on Slice, you have a starter at 100 percent hydration in a jar, and you've harvested 4 ounces of that starter around Day 9.


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At that point, we added 2 ounces of bread flour and 1 ounce of water and let the mixture sit, covered, at room temperature overnight. We'll call that our prepared starter.

Now, it's time to do something with that starter we harvested.

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. She launched the blog Cookistry and has now joined the Serious Eats team with a weekly column about baking.

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