This is a simple sourdough that’s great for sandwiches, toast, or with meals.
½ cup Bread Flour
½ tablespoon Yeast
1 – 1½ cups warm Water
3 cups Bread Flour
¾ tablespoon Yeast
1½ cups warm Water
¾ teaspoon Salt
Add your yeast to warm water, and let it sit for approximately 5 minutes before adding your flour. Mix it until everything is combined, and the consistency is that of loose pancake batter (add more water of flour as needed).
Cover the jar with plastic wrap, and set it aside for 3-4 days. Note: You can store this for 6-7 days, and even double the starter recipe to get a stronger tasting bread.
When you’re ready to make your bread. Add your yeast to warm water, and allow it to sit for several minutes. Mix in a cup of flour, then add your starter, and mix it well.
Continue adding flour gradually, then add your salt once you’ve added almost all of the flour.
Kneed the dough for 15-20 minutes (adding flour as needed), until the dough has good texture (but still a bit sticky).
Form the dough into a round, then add it to a bowl that has been lightly greased with olive oil. Cover the dough, and allow it to rise for at least one hour.
After the first rise, punch the dough down, then allow it to rise for another hour.
After the second rise, transfer the dough to a lightly floured work surface, and form it into a round. Transfer the round to a baking sheet, and allow it to rise for another 45 minutes to 1 hour.
When the dough has risen, bake it in a preheated oven, at 425 degrees, for 20-25 minutes.
When the bread is done, allow it to cool 30 minutes to 1 hour before slicing.