Polish Sourdough
I do my cooking in a Dutch oven, it makes the bread really nice and crunchy on the outside, and fluffy and soft on the inside. Got this from my buddy K. A. Miernik.
- 4.5 hours
- 1.5-2 hours
Ingredients
- 1 c Unbleached white flour
- 3 c any other kind (rye, wheat, white, etc.)
- 2 tsp salt
- 3 c purified water (tap water can kill the starter)
- 1 T honey
- 1 c Polish Sourdough Starter (or any other starter)
- 1 c Things: flax seed, pumpkin seeds, sunflower seeds, bran, rolled oats, etc
Directions
- Mix the flour into a large mixing bowl, with the salt.
- Warm water and honey in a sauce pan to 110-115 degrees F
- Add the sourdough starter to the flour, then add the water and honey mixture.
- Mix thoroughly
- Remove 1 c of the dough to a separate container, to make the next starter.
- Add Things to main dough, and mix well.
- Put main dough into loaf pan.
- Let both proof for 4 hours.
- Put starter back in fridge, and let the main dough rise for another 4 hours (or until it reaches edge of loaf pan).
- Bake bread @ 350 degrees F for 1.5-2 h.
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