When I first began to tackle these tough recipes, I thought I’d knock them out a week at a time and be done with the list by the end of the year. Well, it’s now January and I’m only 60% through the list. I’ve been getting tons of side challenges/requests that have forced me to put the challenge on hold, which is definitely a good thing; the blog began with the 10 challenges but have blossomed into tons more. And I am happy to oblige to each and every request.
|After weeks of work, I actually did it!|
Bread, in general, isn’t too difficult to make; the biggest concern one has is over-kneading the bread, which would make the bread tough and chewy. Sourdough bread, however, is pretty high-maintenance. In order to get that sour flavor, you have to ferment the yeast for about a week (this is called the sourdough starter). That just means that you mix the yeast with warm water and flour and let it sit out. Sounds easy, right? Wrong. So very, very wrong.
- 1 (.25 ounce) package active dry yeast
- 2 cups warm water
- 2 cups all-purpose flour
- 1 cup sourdough starter
- 1 1/2 cups warm water
- 1 1/2 teaspoons salt
- 1/2 cup white sugar
- 1/2 cup corn oil
- 6 cups bread flour
Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
|And after! It’s so magical.|