- 1 package (1/4 ounce) active dry yeast
- 3-1/2 cups warm water (110° to 115°), divided
- 7 to 8 cups all-purpose flour, divided
- 1/4 cup nonfat dry milk powder
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- 2 teaspoons salt
- In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand for 5 minutes. Stir in 2 cups of flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°-90°) to ferment for 48 hours; stir several times daily. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and a transparent yellow liquid will form on the top.) Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Turn onto a floured surface; punch dough down. (Do not knead). Divide in half. Shape each into a round loaf. Heavily grease baking sheets and sprinkle with cornmeal. Place dough on prepared pans. Cover and let rise until doubled, about 30 minutes.
- With a sharp knife, make three diagonal slashes across tops of loaves. Bake at 350° for 10 minutes. Brush loaves with cold water; bake 35-40 minutes longer or until golden brown. Yield: 2 loaves.
Reviews for Sourdough Bread
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"Can I use instant yeast instead of active dry yeast? And how much of instant yeast should I use?"
" Evelyn, I am so happy to see this as I just lost my 145 year old starter. I had it for 43 years and what I miss the most is it made fantastic cinnamon rolls. I remember you from years ago. I am Karen Hinkle from Redoubt Homemakers in Kenai. I have been a member for 44 years. Are you still a member? "
"Have made this bread many times. Love it!I appreciate that there is no starter, just the short ferment period."
"How much starter would you use?"