Jamie's Sourdough Bread
My recipe is pretty darn basic, it can easily be modified to suit anyone’s tastes. A few things you should know beforehand, sourdough starters come in all sorts of different consistencies and aromas, ranging in color from a creamy white to deep yellow. Mine is a wild yeast starter that I’ve had for quite awhile now. It works great but I prefer a slow rise to my bread, for someone who doesn’t have the time to take a couple days to make bread you would probably want to use a starter that began with commercial yeast.
If you have a stand mixer, put everything in the bowl and using the dough hook and lowest speed, mix it up. As the dough starts to come together you may have to add a little of the cold water. You don’t want it too wet but you don’t want it crumbly either, just watch the bowl and when the dough starts clinging to the hook and the sides of the bowl are clean, no signs of flour or liquid, turn it off and grease a large bowl. You can use whatever you’d like, I use either butter or lard. Plop the dough in the bowl and flip it at least once, you want to coat the ball of dough, cover it with a dishtowel and walk away.
Here it is, seven hours later, ready to go in the oven.
You want to bake the loaves at approximately 350 degrees for 30 - 35 minutes. I say approximately because my stove is ancient and most of the numbers are worn off the dial, but I’m almost positive it’s set at 350 degrees.
Fresh out of the oven!
This recipe passed the husband taste test, it has a wonderful texture and just a little hint of tanginess from the kefir.