Ingredients

How to make it

  • First you need to mease out your 2 cups of starter culture, it must be proofed: In order to proof, I usually start with 1 cup of my starter and stir into it equal parts of fthe lour and the warm water (for this recipe, 1 1/2 cups of each would be more than enough).
  • Now let mixture sit, covered loosely, for approx. 8 to 12 hours-- the longer it sits, the sourer the flavor will be.
  • Then at this point, measure out the 2 cups required for your recipe, and return leftover starter to refrigerator for next time.
  • Next you can pour starter into mixing bowl.
  • Then melt butter (microwave works well).
  • Add milk to the butter and warm briefly (85 degrees F).
  • Now add the salt and sugar, stir until dissolved.
  • Next youcan add this mixture to the culture and mix well.
  • You want to now add the flour, 1 cup at a time, stirring until the dough is too stiff to mix by had.
  • You are going to turn onto floured board and knead in the remaining flour until the dough is smooth and satiny.
  • Then you can pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf.
  • Now place in lightly greased loaf pan (I spray with cooking spray), and let rise, covered, at 85 degrees F for 1 1/2 to 3 hours.
  • When your dough rises 1 to 2 inches above the edges of pan, it is ready to bake.
  • Next you need to preheat oven to 375 degrees F.
  • Then bake for 10 minutes, then reduce heat to 350 degrees F and bake an approx. 30 to 40 minutes (baking time varies according to your oven and your personal taste--some like a darker crustier bread than others).
  • Now remove the loaf from oven and brush the top lightly with melted butter; turn loaf out of the pan and cool on wire rack.
  • Serve while still hot.

Reviews & Comments 2

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    " It was excellent "
    frankieanne ate it and said...
    I ended up with a very dense heavy loaf of bread with a chewy crust. It was beautiful inside! Mine rose for three hours and probably could have used some more but I had a time constraint so I put it in the oven. Baked it at the 350F for 35 minutes. I added a couple of picture and a bit more in Pso's IMI thread. 5/11/14
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    " It was good "
    pointsevenout ate it and said...
    Good recipe. Nice sourdough taste.
    See Sourdough Bread for more.
    5/5/14
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  • unum_astrum 10 years ago
    Turned out great, a little on the dense side but I believe that is due to my starter. I used part rye flour which gave it a most intense flavour.
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  • annieamie 10 years ago
    Thanks so much for the recipe!
    Was this review helpful? Yes Flag

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