This recipe does not call for a “wild” sourdough starter and includes other ingredients outside flour, water, and salt, so it’s not true sourdough – but it’s still delicious! The recipe originally called for Grandma’s quick starter but I used a wild starter for a mix of true + knock-off sourdough.
- 1 cup lukewarm water
- 1 tsp granulated sugar
- 1 tbsp yeast
- 4 cups sourdough starter
- 3 cups lukewarm water
- 3/4 cup granulated sugar
- 2 tbsp salt
- 6 tbsp oil
- 12 cups flour
Yield: 3 loaves
Combine the water, granulated sugar and yeast in a large bowl and let stand 10 minutes. Add the sourdough starter.
Mix the next ingredients in the order given, adding the flour last, using enough to make a dough that is soft but not sticky.
Knead the dough until smooth and elastic. Place in a greased bowl and let rise until doubled (about an hour), punch down and let rise again until doubled in bulk (I found the second rise only took about 45 minutes).
Shape into loaves, let rise in loaf tins (if using), approx. 30-60 minutes.
Preheat oven to 400o.
Bake for 40-50 minutes or until internal temperature reaches 190o. Remove from pan and let cool on a rack at least 30 minutes before slicing to allow the crumb to set.