Bread made with Starter

Bread made with Starter
Round
Loaf
Sliced

Starter Recipes

1 part refreshed starter
1 part water
3 parts unbleached flour
1 tsp salt per 1/2 cup starter

1/2 cup refreshed starter
1/2 cup water
1 1/2 cups unbleached flour
1 tsp salt

2/3 cup refreshed starter
2/3 cup water
2 cups unbleached flour
1 1/4 tsp salt

3/4 cup refreshed starter
3/4 cup water
2 1/4 cups unbleached flour
1 1/2 tsp salt

1 cup refreshed starter
1 cup water
3 cups unbleached flour
2 tsp salt

Note: For whole wheat bread, can substitute up to 1/3 whole wheat flour for white. Also add 1 T oil per 1/2 cup starter used.

Mix starter, water, salt and half of flour with hand mixer or by hand. Stir in more flour with wooden spoon until firm enough to handle.
Knead on floured surface, adding more flour until dough is smooth and elastic and tacky, but not wet.
Cover with plastic wrap and let rise for about 90 minutes.
Gently deflate the dough and fold it over a few times, cover with plastic wrap. You can do this once an hour for up to 5 hours.
Shape into a loaf and let it slow rise in cool area 1-2 hours or the refrigerator overnight.
When ready to bake, remove from refrigerator and let rest at room temp to warm up a little.
Place on baking stone sprinkled with cornmeal and slash top.
Bake at 350 for 45 minutes or until sounds hollow when tapped (larger loaf may need more time).

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