This all began when I read an article (which I can’t find any longer … I wish I could because it was fascinating) in which a chef stated that refrigerated old, neglected sourdough started was completely dead, so reviving it (bringing it to room temperature, then adding flour and water) was no better than starting from scratch.
So, I pulled out my 3+ year-old ignored-in-the-refrigerator starter and got busy. Then, I realized others may not have leftover starter, so I showed you how to make fresh sourdough starter, also.
Now, I had to show how to make bread! The problem was I obviously hadn’t made sourdough anything for over 3 years and it shows in the following video. I did (after failing miserably) end up making edible bread and now I need to make more! Hopefully my next loaves will be prettier. 🙂
The recipe I used in this video is Extra Tangy Sourdough Bread from King Arthur Flour. I will include the ingredients below but for how to make it, please watch my video above (or go to their website).
1 cup (227g) ripe (fed) sourdough starter
1 1/2 cups (340g) lukewarm water
5 cups (602g) King Arthur Unbleached All-Purpose Flour, divided
2 1/2 teaspoons salt
1/2 to 5/8 teaspoon sour salt (citric acid), optional
I hope you learn to love playing with your food as much as I do!