It was a week or so in the making, but we did it. Right down to the starter itself, we made it!
The starter wasn’t nearly as complicated as I would have thought. Just a cup of flour and a cup of water in a plastic container, and we were set. After that it just needed to be “fed” every day for the next few days. (This site has some excellent details on how to start your sourdough starter, how to feed it, and what to do with it later on).
I did cheat a bit and used a different bread recipe, one a little less complicated from where we got our starter instructions from. One that just said “use a starter”, which we had. I pulled the recipes from this site, which had more than just bread. Here’s the one we used, in the bread machine, and baked:
1 1/2 cups sourdough starter, room temperature
1/2 cup plus 3 Tablespoons lukewarm water
2 teaspoons salt
2 Tablespoons olive oil
1 Tablespoon sugar
3 cups bread flour or regular flour
We baked at 400* for 25mins or so, using a mini loaf stone pan from Pampered Chef. (I was dying to use this, and finally did!) Made 4 mini loafs. YUM!
Now that we know how to make the starter and can keep it around for awhile, it’s got me wanting to make some more recipes I spotted on the recipe page. Plus maybe try out a recipe or two I have just for the bread machine. (Don’t have a bread machine? Here’s why you need one)
- Jalapeno Cheese Bread Recipe
- Best White Bread Recipe
- French Bread Recipes
- Bread Machine Fun
- Bread Machine Tip