Sourdough!

[deerminator]

Been driving my wife nuts on her low carb-oriented menus with my breadmaking experimentations. Sourdough is the latest. The loaf on the left is from the breamaker (which sat idle for many years) and the one on the right is in the oven the traditional way. They both have their advantages. Just thought I would share. It's pretty easy to get going. For a starter, I mix 2 1/4 tsp of active dry yeast with 2 cups very warm water, let it sit for ten minutes, and then mix with 2 cups bread flour. Use a glass bowl - no metal of any kind to hold, mix, measure, etc. Probably being a stickler on that. Then, cover with plastic wrap (loosely) and let sit on the kitchen counter for 24 hours. Stir with a plastic or wooden spoon. Let sit another 48 hours, stirring once a day. Then use or put in the fridge for up to a week.

For the simple, traditional loaf on the right, all you need to do is take 1 1/2 cups starter, and mix with 2 cups bread flour and 3/4 tsp salt. Knead and form into a ball. Let sit for an hour and a half covered. Then punch down and form a ball, doubling over and pinching seams shut. Put on the baking pan and cover for another hour to let rise. Then cut your markings on top, brush with a light coating of water and bake at 400 for an hour. Great with stew or as toast or grilled cheese sandwhiches!

[reinhard1]

looks like a nice crust also. thanks for the recipe. good luck.