Title : San francisco sour dough bread *
Categories : Breads
Servings : 2

PATTI - VDRJ67A



STARTER
1 pk Active dry yeast 2 c All purpose flour
2 c Water; warm (105~-115~)DOUGH
1 pk Active dry yeast 2 ts Sugar
2 tb Water; lukewarm 2 ts Salt
pn Sugar 1/2 ts Baking soda
1 1/2 c Water; warm (105~-115~) 2 c Unsifted all purpose flour
1 c Starter 1 tb Cornmeal
4 c All purpose flourSTARTER: In large bowl mix yeast with warm water and flour. Beat until
smooth. Cover and let stand at room temperature for 48 hours, stirring mix
4 times during the 2 days.
DOUGH: In a cup soften yeast in warm water with a pinch of sugar for 5
minutes. Pour 1-1/2 cups warm water into mixing bowl. Stir in the yeast mix
and starter. Stir in flour, sugar and salt. Mix vigorously for 3 minutes.
Turn into greased bowl. Cover. Let rise in warm place until doubled. Mix
baking soda with 1 cup remaining flour. Add to dough. Turn onto floured
board. Knead, adding remaing flour little by little until smooth and
satiny. Divide dough in half. Shape into 2 loaves on a gresed and cornmeal
dusted baking sheet. Cover. Let rise until doubled. Brush loaves with
water. Slash diagonally with sharp knife. Place a shallow pan of hot water
in bottom of oven. Bake loaves at 400~ for about 45 minutes or until crust
is golden. For a crisper crust, remove loaves from oven after 35 minutes.
Brush with salted water. Bake for another 10 minutes.TIP: Store starter in refrigerator for future use. Bring to room
temperature for 4 hours before using.

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