ALMOST Sourdough (But Easier) скачать в хорошем качестве

ALMOST Sourdough (But Easier)

Cassie here - Today I'm showing you a homemade bread I've been making for years! I realize maybe it just seems very easy to me because I've been doing it for a while, I think you'll find it pretty simple as well. If you're looking for a way to get into sourdough bread, this may be a good way to get your feet wet. The starter tends to be very resilient, and less picky than a traditional starter. Recipe: Starter: Feed a day or so before using. ¾ cup sugar 1 cup water 3 TBSP instant potatoes Cover with something breathable (like cheesecloth) and leave out at room temperature. *I have gone months without removing the starter from the refrigerator and feeding it, and it just takes a little longer to activate when you do take it out. Bread: In a large bowl, mix all ingredients except flour. ½ cup sugar 1 TBSP salt ½ cup oil 1 cup starter 1 ½ cups warm water (very warm, but not boiling) 6 cups of bread flour Add the flour 2 cups at a time and mix, until all 6 cups are added. (Knead by hand or in a kitchen mixer with the dough hook.) It should roll together in one big ball of soft dough, and be a little sticky. Pour a little oil over it in the bowl, and turn the dough over in the oil a few times. Cover lightly with foil or plastic wrap, a beeswax wrap, or a damp kitchen towel, and let rise overnight in a warm place. The next morning, punch down the dough and divide it into 2 or 3 parts. Place the parts into greased loaf pans (2 or 3), around ½ full. (You could also use parchment paper so that they are easier to remove.) Let them rise 6-12 hours, or until the dough reaches close to the top of the pan. Bake 35 minutes at 350° F. Supplies: Traditional bread knife: https://amzn.to/3OGiipb Bow bread knife: https://amzn.to/3UHXvVU 3 bread pans: https://amzn.to/49NFQRl Parchment paper: https://amzn.to/3UBcOjj Kitchen Aid: https://amzn.to/3waBEwr