This sourdough loaf I made came out huge! It was very yummy with cheesey soup and pastas. One loaf lasted us for days and it wasn't that hard to make. I found the recipe from 'Kitchen Bible' an excellent cookbook I've been borrowing from the library.
Sourdough Bread
(Kitchen Bible)
To make this bread, the starter must be prepared a couple of days in advance. Despite the need for forward planning, it is easy to make and the leftover starter can be used to make more loaves.
For the Starter
1 1/2 C bread flour
one 1/4 oz. envelope instant yeast
2 1/4 C tepid water
For the dough
4 1/4 C bread flour
one 1/4 oz. envelope instant yeast
1 tsp sugar
1 tsp salt
1 1/2 C water
Prepare ahead Make the sourdough starter 2 days in advance.
1. To make the starter, mix the flour and yeast together in a large nonmetal bowl. Using a wooden spoon gradually stir in the water to make a smooth batter. Cover with plastic wrap. Let stand in the kitchen ( not necessarily in a warm place) for 2 days, stirring daily. The finished starter will look separated and have a sharp aroma.
2. For the bread, mix the flour, yeast,sugar and salt together in a large nonmetal bowl. Make a well in the center. Stir the starter well. Add 1/4 cup of the starter and the water to the flour mixture.
3. Stir until the dough comes together, adding a little more water if needed. Knead on a lightly floured work surface for 8-10 minutes, until the dough is smooth and elastic. Shape into a ball. Transfer to a clean bowl and cover with plastic wrap. Let stand in a warm place until doubled in volume.
4. Oil a large baking sheet. Punch down the dough and knead briefly on a lightly floured surface. Shape in to a ball and flatten the top. Transfer to the baking sheet. Cover with plastic wrap and let stand in a warm place until doubled.
5. Preheat the oven to 425˚F. Lightly dust the loaf with flour then, using a sharp knife, slash the top in a diamond pattern. Bake for 15 minutes. Lower the oven temperature to 375˚F and bake for 20-25 minutes, or until the bread sounds hollow when tapped underneath. Transfer to a wire rack and let cool.
Leftover starter dough can be kept indefinitely, if used once a week and maintained with regular additions of flour and water to invigorate it. Refrigerate the leftover starter in a covered container for up to a week. The day before using, stir in 2/3 cup flour and a generous 1/3 cup water, let stand at room temperature, cover with plastic wrap and not the lid, for 8 hrs.
I've been wanting a feather hair clip and I've been wanting to do something with my hands so I decided to combine the two together. I'm sorry I didn't do very well at taking pictures of the steps along the way.
This is my bathroom where I wanted a little cabinet above the toilet. I'd seen were someone had taken an old suitcase and converted it into a little cabinet. So, with Stephen's help and the Sampley's suitcase this is what we ended up with.
