Sourdough Bread Bowls
A simple sourdough starter recipe and maintenance instructions to develop and keep a refrigerator starter for baking sourdough bread (used for bread bowls and other sourdough recipes).
Servings: 4 servings
Ingredients
Ingredients
- 2 cupswarm water
- 1 tbsp. sugar or honey
- 1 tbsp. active dry yeast
- 2 cupsunbleached all-purpose flour
Instructions
Instructions
- Pour 2 cups warm water into a clean 2‑quart glass or ceramic jar or bowl.
- Stir in 1 tablespoon sugar or honey until dissolved.
- Stir in 1 tablespoon active dry yeast until distributed.
- Gradually whisk in 2 cups unbleached all‑purpose flour until evenly combined and no large lumps remain.
- Cover the jar loosely with a clean kitchen towel or dishcloth (do not use plastic wrap) and place it in a warm area.
- Let the mixture develop for 2–5 days, stirring once a day to reincorporate any separated liquid.
- When bubbling has subsided and a mild sour aroma has developed, stir once more and refrigerate the starter until you are ready to use it.
- To maintain the starter in the refrigerator, replenish it about once every two weeks or whenever you remove some for baking.
- Feed the starter each time you remove a portion for baking. If you have not used it for two weeks and do not plan to bake immediately, remove 1 cup of the starter and discard it.
- For every 1 cup of starter removed, replace with 1 cup flour and 1/2 cup water. Stir to blend thoroughly.
- After feeding, let the starter sit at room temperature for at least 12 hours before returning it to the refrigerator.
Equipment
- 2-quart glass or ceramic jar or bowl
- Whisk
- clean kitchen towel or dishcloth
- Refrigerator
Notes
Notes
*The dough can be shaped into two loaves. Once the dough is read to be shaped divide it into two equal portions. Working with one piece of the dough, press gently into a rough rectangular shape. Make an indentation along the length of the dough with an outstretched hand. Press the thumb of one hand along the indentation while pulling the upper edge of the dough down over the hand to enclose the thumb. Tightly roll the dough towards you while forming into a rough torpedo shape, about 6 x 8 inches. If there is a seam, pinch it shut. Place seam-side down on the prepared baking sheet. Repeat shaping with the other half of the dough. Transfer the shaped loaves to the prepared baking sheet. Cover loosely with lightly oiled plastic wrap. Let rise in a warm place until nearly doubled in volume, about 2-3 hours. Bake as directed. *Using a baking stone of dutch oven is what creates this amazing crust. If you have a dutch oven please use it! If not this bread can still be baked using a baking sheet. I am not sure how the crust will turn out. *To Freeze The Dough: Let dough complete all it risings. Shape into a ball and place in a freezer bag. Freeze. When ready to use defrost. When defrost shape into a loaf or boule and allow to rise until doubled in size. Bake as directed. To Freeze the Baked Bread: Allow the bread to cool completely wrap well and freeze. When ready to eat defrost on the counter for an hour or two. Reheat in a 350 degree oven until heated through.
*The dough can be shaped into two loaves. Once the dough is read to be shaped divide it into two equal portions. Working with one piece of the dough, press gently into a rough rectangular shape. Make an indentation along the length of the dough with an outstretched hand. Press the thumb of one hand along the indentation while pulling the upper edge of the dough down over the hand to enclose the thumb. Tightly roll the dough towards you while forming into a rough torpedo shape, about 6 x 8 inches. If there is a seam, pinch it shut. Place seam-side down on the prepared baking sheet. Repeat shaping with the other half of the dough. Transfer the shaped loaves to the prepared baking sheet. Cover loosely with lightly oiled plastic wrap. Let rise in a warm place until nearly doubled in volume, about 2-3 hours. Bake as directed. *Using a baking stone of dutch oven is what creates this amazing crust. If you have a dutch oven please use it! If not this bread can still be baked using a baking sheet. I am not sure how the crust will turn out. *To Freeze The Dough: Let dough complete all it risings. Shape into a ball and place in a freezer bag. Freeze. When ready to use defrost. When defrost shape into a loaf or boule and allow to rise until doubled in size. Bake as directed. To Freeze the Baked Bread: Allow the bread to cool completely wrap well and freeze. When ready to eat defrost on the counter for an hour or two. Reheat in a 350 degree oven until heated through.