Over the summer I finally crossed sourdough off my culinary “to do” list. My starter (affectionately named Lucille) now sits happily in my fridge. Getting fed once a week.
Since I had always wanted to have my own sourdough starter I jumped at the chance when King Arthur Flour offered to let me give their fresh starter a try.
I was also shocked at how easy it was to start and maintain my starter. What I had been so afraid of?
Over the summer I also tackled my fear of bread making. With that delicious sourdough starter in the fridge I had to put it to good use!
The first thing I made was extra-tangy sourdough bread. And man oh man was it delicious! We devoured the first loaf of bread while it was still warm and slathered it with whipped butter.
In the words of Ina Garten “How bad can that be?”
Giveaway is now closed. Thank you everyone for entering! The winner has been contacted.
Now, about this giveaway.
We all know how totally awesome the folks at King Arthur Flour can be. And they have decided to spread are their floury joy by giving my readers the chance to try them as well!!!
- Giveaway starts January 4th 2012 at 11pm EST
- Giveaway ends January 11th 2012 at 11pm EST
- Only residents who are over 18 years of age and reside in the US are eligible for this giveaway
- The winner will be chosen using Random.org
- I will personally contact the winner and they have 3 days to respond. If they do not respond a new winner will be picked via random.org
How to enter:
- Leave a comment telling me what you would make using your sourdough. (This is your mandatory first entry)
For additional entries:
Please leave additional comments for EACH
Win a @KingArthurFlour classic sourdough starter with crock and flour from @NutmegNanny http://bit.ly/xko05F #giveaway #bread
Extra-Tangy Sourdough Bread
Yield: 2 loaves bread
1 cup "fed" sourdough started
1 1/2 cups lukewarm water
5 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon sugar
2 1/4 teaspoons salt
1/2 teaspoon sour salt - optional
Source: King Arthur Flour
Combine the starter, water and 3 cups of the flour. Beat vigorously.
Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.
Add the remaining ingredients, kneading to form a smooth dough.
Allow the dough to rise in a covered bowl until it's relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become REALLY puffy, as pictured; or it may just rise a bit. This can take anywhere from 2 to 5 hours. Understand this: sourdough bread (especially sourdough without added yeast) is as much art as science; everyone's timetable will be different. So please allow yourself to go with the flow, and not treat this as an exact, to-the-minute process.
Gently divide the dough in half.
Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 2 to 4 hours. Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Towards the end of the rising time, preheat the oven to 425°F.
Spray the loaves with lukewarm water.
Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.
Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.
Disclosure: These King Arthur Flour products were supplied to me for no charge but as always all opinion are 100% my own.