Sourdough Bread

Now that I have a sourdough starter, I need to use it!  My first experiment was the obvious...sourdough bread.  I got the recipe from Nourishing Traditions.  The recipe makes a LOT of bread.  I only did a half recipe to try it out.  Especially since I had no idea if my starter was even good.  I didn't want to waste 13 cups of flour on something that might not work :P  Plus I didn't have 8 cups of starter.  This is another plan ahead baking project.  Sourdough bread has to rise for a long time.  I mixed the dough in the morning (got the dough in the bread pans around 6:30 am).  I didn't end up baking it until about 6 pm!  This works well if you want fresh bread for dinner.  Prep the dough in the morning.  Then pop it in the oven an hour before dinner.  I'm happy to say my sourdough bread worked!!!  As the day went on the dough rose and rose and rose.  It was fun to watch.  I'm glad I let it rise so long (it was out of necessity, but ended up working well).  The original recipe makes 3 large loaves.  Since I did a half recipe I did one large loaf and one small...I should have done one large and one medium :P  Or even 2 large.  The dough in the small pan rose so much that it was spilling over the side and some actually fell off.  But it still baked nicely.  We tried it this morning for breakfast.  It's really good.  Although I have to say I think sourdough is sort of an acquired taste.  If I had to describe it...sour.  It was really good toasted with peanut butter.  I'm actually quite surprised that my first attempt at a sourdough starter and sourdough bread worked.  But I'm glad it did!  Sourdough is healthy and easy on your tummy.  Sounds good to me.

Sourdough Bread
makes 3 large loaves or 5-6 smaller loaves

2 quarts (8 cups) sourdough starter (at room temp)
13 cups freshly ground spelt, kamut or hard winter wheat (I used a combo of whole wheat and white whole wheat flour.)
2 1/2 Tbsp. course sea salt
1 1/2 cups cold filtered water

Place starter, salt and 1 cup water in a large bowl (I put it in my stand mixer bowl) amd mix with a wooden spoon until the salt has dissolved.  Slowly mix in the flour (I did this with my mixer on a low setting, with the dough hook).  Towards the end you will find it easier to mix with your hands.  You may add another 1/2 cup water if the dough becomes too thick.  It should be rather soft and easy to work.  Knead by pulling and folding over, right in the bowl, for 10-15 min.  Or knead in batches in your food processor. (I let my mixer do all the work :)

Without pressing down the dough, cut or shape loaves into the desired shapes or place them into buttered loaf pans.  Cut a few slits in the top of the dough, cover and let rise from 4 to 12 hours.  Bake at 350 for about an hour (I baked it for 50-55 min.).  Allow to cool before slicing.

The bread will keep for up to a week without refrigeration.