We had an amazing dinner with friends. Good wine, great smoked chicken and better conversation. My luck – getting a sourdough starter.
Turns out that our hosts, my friends wife loves to cook and she is so good. And Andy is pretty good with the smoker too. As my readers know, I chose a gluten free lifestyle to improve my inflammation. Their kids our gluten intolerant. So the mom did research and learned that when you ferment the starter, it takes out most of the gluten. I did additional research, and what I read, stated that 90% of the gluten is removed, reduced, evaporates as the starter and dough ferment.
My parting gift, was my own starter. There are a few steps to make the Sourdough Bread with Starter. Now that I have been doing it for a month and half, I am comfortable with the process. The process begins with the starter. To keep the starter going from week to week, you add 1/4 cup of water and 1/4 cup of bread flour.
To begin making the bread, you take half the starter and place it in a big bowl. Next, 1/2 of a cup of water and 1/2 a cup of bread flour is added. The mixture is mixed and left to sit over night. The starter does its thing – it grows and bubbles up. Check out the directions below to see how all the bread comes together.
The sourdough has been working. I have not experienced any ill effects from having the small amount of gluten. I did research and discuss with those with CELIAC DISEASE, that even trace amounts of gluten will not work for them. For those of you who are totally gluten intolerant, I offer up my TEFF AND OAT FLOUR BREAD or this GLUTEN FREE OAT BREAD.
Building the Starter.
Creating the Dough.
The Sourdough Bread with Starter Plated.
The Recipe
Sourdough Bread with Starter
Ingredients
Starter
- 1/4 Cup Sourdough starter
- 1/2 Cup Room Temperature Water
- 1/2 Cup Bread Flour
Sourdough
- 6 Cups Bread Flour
- 2 Tsp Himalayan Salt
- 2 Cups Room Temperature Water
- 2 Tbsp Olive Oil
Instructions
Starter
- Mix the water and bread flour with the starter. Once fully combined, cover the bowl with a towel and leave out over night.
Making the Sourdough
- The starter should be bubbling when you pick it up in the morning. Mix the starter well. Next, add the salt and the water to the starter followed by the bread flour. Mix well. Knead just a little to make sure the bread flour is mixed and roll into a ball. Rub the olive oil on the dough ball and place in a covered bowl for 6 – 8 hours.The dough will double in size. Knead again into a ball. Break the dough in half and form 2 balls. Stretch the dough a little and place in 2 freezer bags. Place in fridge for 3 – 4 days.Take the dough out of the fridge and place into 2 loaf pans sprayed with vegetable spray. Leave in a warm place. Cover and let rise for 8 hours.Place in a 450 degree oven and cook for 36 – 40 minutes. My oven is perfect at 38 minutes.Remove from oven. Let rest for a couple of minutes.Serve and enjoy!
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