Four Day Bread

I know there was a sour dough bread making craze during the pandemic. I never really got involved with all that. So I have never really made sour dough bread before today.

Of course, I baked it today, but I started it four days ago!

The starter is pretty basic - mix a few ingredients. I have a great set of copper bowls that have lids, so that is what I made the starter in. I love mixing bowls with lids!

The second day when I opened it, you could smell the yeast and just a touch of sourness. Each day the starter smelled a little more sour. And it really did separate quite a bit.

I did add the extra ingredients to my starter. So I have more starter to make more bread. In another three days at least.

The dough for the actual bread is very thin and sticky when you start. Make sure you have a nice amount of flour on your board or you will have a mess on your hands!

The first rise was a little slow. It did not look like a complete double. The second rise added a little more bulk, so I guess it was okay.

You really see the rise once you form the dough into a loaf.

I did make the single loaf. I wish I had brushed the top with butter before baking, but I did do it when it came out of the oven.

The crust was beautiful. Very evenly brown and just crisp enough to be enjoyable.

The inside of the loaf is soft and absolutely delicious.

I can’t wait until the starter is ready to make more bread!

SOUR DOUGH BREAD

STARTER

1/2 Packet Active Dry Yeast

2 1/2 Cups Lukewarm Water

1 Tablespoon Sugar

2 Cups Flour

Soften yeast in 1/2 cup water, add rest of water, sugar, and flour. Mix well. Let stand in a covered bowl for 3 days at room temperature. Stir down daily. When you are ready to make bread, measure out 1 cup starter for the bread. To the remaining starter, add 1 cup water, 1/2 cup flour, and 1 teaspoon sugar. Cover and let stand again for 3 days.

BREAD

1 Cup Starter

1/2 Cup Scaled Milk

1 Teaspoon Salt

1 Tablespoon Sugar

2 Teaspoons Melted Shortening

2 1/2 to 3 Cups Flour

Cool milk to lukewarm and add to starter. Add salt, sugar, and shortening. Add flour and mix. Knead for 10 minutes. Place in a greased bowl and let rise until doubled in bulk. Punch down and let rise a second time. Punch down and let dough rest for 10 minutes. Shape into 2 small loaves or 1 large one. Let rise in greased bread pan until doubled. Bake in a 400 degree oven for 40 to 45 minutes.