And there it is!  The first loaf of sourdough bread from my homegrown sourdough starter.  It tasted just as good as it looks.  I guess some good has come from being in quarantine, I’ve always wanted to grow a sourdough starter and have never had the time.

3 1/2 – 3 3/4 cups flour, divided

1 1/2 cups warm water, 105 – 115 degrees

1 cup sourdough starter, room temperature, recipe for starter here

1 tablespoon salt

1  In a large bowl, stir together 3 cups of flour, water, and sourdough starter until smooth.  Cover bowl with wax paper or plastic wrap.  Let rise at room temperature for 4 hours.  Place in fridge and chill overnight.

2  Stir in salt and remaining flour.  Turn dough out onto a floured surface.  Knead in enough flour to make a smooth dough, 2 – 3 minutes.  Place in a greased bowl, turning dough to grease entire surface.  Cover and let rise at room temperature about 2 hours or until slightly increased in size.

3  Line large baking sheet with parchment paper.  Turn dough out onto a floured surface and divide in half.  Shape each dough into an oval loaf.  Place loaves on prepared baking sheet and cover with greased plastic wrap.  Let rise at room temperature about 2 hours or until nearly double in size.

4  Preheat oven to 425.  Using a sharp knife, make 3 – 4 diagonal cuts across the top of each loaf.  Bake 25 – 30 minutes or until the bread is golden and sounds hollow when lightly tapped.  Remove loaves from baking sheets and cool on wire racks.

recipe from Better Homes and Gardens