How to Bake Sourdough Bread From a Starter

Start with my Sourdough Starter snp.gd/tap3b2 and watch your Yeasties come to life in fresh baked bread

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How to Bake Sourdough Bread From a Starter Recipe
12 Steps
Ingredients
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1
Start with your well cultivated sourdough starter http://snp.gd/tap3b2. Remove a cup of your starter and set aside. Remember to replace what you took in flour and water to keep your yeasties alive.

Start with your well cultivated sourdough starter snp.gd/tap3b2. Remove a cup of your starter and set aside. Remember to replace what you took in flour and water to keep your yeasties alive.

2
Put your starter in a large mixing bowl

Put your starter in a large mixing bowl

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3
And add your flour and salt Mix until the dough isn't sticking to the sides Lumps are ok but it should be relatively uniform A standing mixer and bread hook would be handy here but I am a poor purist

And add your flour and salt Mix until the dough isn't sticking to the sides Lumps are ok but it should be relatively uniform A standing mixer and bread hook would be handy here but I am a poor purist

4
Cover and let sit for at least 3 hours but I usually let it go over night

Cover and let sit for at least 3 hours but I usually let it go over night

5
By morning your dough should have doubled in size. Punch the air out of it (literally), recover and let stand for another hot and a half our until it has doubled in size again

By morning your dough should have doubled in size. Punch the air out of it (literally), recover and let stand for another hot and a half our until it has doubled in size again

6
Turn out onto a will floured board and add a little more flour to make the dough workable.

Turn out onto a will floured board and add a little more flour to make the dough workable.

7
Knead lightly and only for a few minutes. Don't won't to real down all of those nice compounds your Yeasties have formed.

Knead lightly and only for a few minutes. Don't won't to real down all of those nice compounds your Yeasties have formed.

8
You should have enough dough for two loaves. Break the dough in two and make tightly formed balls of dough

You should have enough dough for two loaves. Break the dough in two and make tightly formed balls of dough

9
One of my loaves will be a focaccia.  I have laid it out on a greased baking sheet and scored the top.

One of my loaves will be a focaccia. I have laid it out on a greased baking sheet and scored the top.

10
The second loaf will be rectangular. Make sure ably seams on your dough lay on the bottom to trap as much of the fermentation gas as possible.

The second loaf will be rectangular. Make sure ably seams on your dough lay on the bottom to trap as much of the fermentation gas as possible.

11
Now we let rise for another hour and a half or until they double in size again 10 minutes before they are ready put a tray of water in your stove and preheat to 400 degrees to make it nave and steamy

Now we let rise for another hour and a half or until they double in size again 10 minutes before they are ready put a tray of water in your stove and preheat to 400 degrees to make it nave and steamy

12
Bake for 60 minutes or until the loaf sounds hollow when you knock it. Sourdough's crust should be slightly darker so give it about 10 more minutes when you think it is done. Then butter up and enjoy

Bake for 60 minutes or until the loaf sounds hollow when you knock it. Sourdough's crust should be slightly darker so give it about 10 more minutes when you think it is done. Then butter up and enjoy

Ingredients

1 Cup Sourdough starter 
2 Cups Bread flour 
¾ Teaspoons Salt 
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