Rustic Sourdough Bread With Starter

Total Time: 27 hrs 30 mins Preparation Time: 27 hrs Cook Time: 30 mins

Ingredients

• 1/2 cup plain yogurt
• 1/2 cup buttermilk
• 1 teaspoon dry active yeast
• 1 teaspoon sugar
• 1 cup warm water
• 3 tablespoons potato flakes
• 1 cup flour
• 2 1/2 teaspoons instant yeast
• 1 1/4 cups warm water
• 1 cup sourdough starter
• 1/8 cup sugar
• 1 egg, beaten and room temp
• 1/4 cup olive oil
• 4 -5 cups bread flour,
• oil

Recipe

• 1 in a measuring cup combine the warm water and potato flakes.
• 2 in a large ceramic bowl whisk together the yogurt, buttermilk, yeast and sugar (i use my 6 quart crockpot crock).
• 3 whisk in the potato water.
• 4 whisk in the flour until mixture is smooth.
• 5 cover with a loose lid or a large kitchen towel. do not use a tight fitting lid-the gas from the starter could cause your container to explode.
• 6 set aside on your counter and leave it alone for 24 hours.
• 7 next morning.
• 8 in the bowl of your ka or standing mixer combine the warm water, sugar and yeast.
• 9 give it a good whisk and let stand for 5 minutes.
• 10 whisk egg in a small bowl or measuring cup.
• 11 add starter to the bowl of your ka mixer-whisk well.
• 12 to the yeast mixture add the egg, oil and 2 cups of flour.
• 13 give that a good whisk to get it somewhat smooth.
• 14 attach dough hook and turn mixer on to 1 or 2 (low speed).
• 15 add one cup of flour and kneed for 2-3 minutes.
• 16 add another cup of flour and kneed for 2-3 minutes.
• 17 add 1/2 cup of flour and kneed for 4-5 minutes.
• 18 you will want your dough to to be tacky but not sticky-by that i mean you want your dough to "just" pull away from the side of your mixing bowl.
• 19 turn out onto a lightly floured board or counter.
• 20 flour hands lightly and kneed for 2 or 3 minutes forming a nice ball-again it will feel tacky and somewhat soft.
• 21 turn into a large oiled bowl, turning once to cover ball entirely.
• 22 let rise 1 and 1/2 hours, or until double in bulk.
• 23 punch down and divide dough in half.
• 24 shape dough into whatever form you wish.
• 25 i make one round loaf using a small, oiled cast iron skillet dusted with corn meal, the other i shape into a italian style loaf on a greased cookie sheet dusted with corn meal.
• 26 brush tops with oil, cover and let rise for 1 hour or until doubled in size.
• 27 slash tops with a razor blade or very sharp knife.
• 28 bake in a preheated 375 degree oven for 30 minutes or until loaves sound hollow when tapped.
• 29 remove from oven and place on a wire rack to cool for 5 minutes.
• 30 remove bread from pans/sheets and let cool on wire rack.