Basic Sourdough Bread

• •1.5 tsp instant yeast
• •9 g table salt (1.5 tsp)
• •1.5 tsp granulated sugar
• •300 g King Arthur Unbleached All-Purpose Flour (2.5 cups)
• •454 g ripe (fed) sourdough starter (2 cups)
• •113 g water (lukewarm, 0.5 cup)

Nutrition Facts

Instructions

1. 1

   Weigh flour or measure by spooning into cup and sweeping off excess. Combine all ingredients and knead to make soft, smooth dough (15-20 min by hand, 7-10 min mixer, 20-30 min bread machine).

2. 2

   Place dough in lightly greased bowl. Let rise 45-60 minutes until puffy but not necessarily doubled.

3. 3

   Lightly grease a 9" x 5" loaf pan.

4. 4

   On lightly greased surface, deflate dough and form into 9" log. Place in pan, cover, and let rise 60-90 minutes until it crests 1" over rim.

5. 5

   Preheat oven to 350°F.

6. 6

   Bake 40-50 minutes until light gold and internal temp reaches 190°F.

7. 7

   Remove from oven, turn out onto rack after a couple minutes. Cool. Store well-wrapped at room temperature for several days; freeze for longer storage.

Tips & Notes

• •Don't have starter? Make homemade sourdough starter (5-7 days feeding before baking ready)
• •Purchase fresh sourdough starter for a head start