Directions:
- STARTER: The day before baking, dissolve the yeast in warm water in a nonreactive bowl. Add flour. You want a thick paste when you add the flour. Cover bowl with plastic wrap (punch a couple air holes) and place in refrigerator for 24 hours.
- Leftover starter can be left in the refrigerator or frozen. (You will need to maintain starter if you are going to keep it; there are several zaar recipies that describe sourdough starter care.).
- DOUGH: Dissolve yeast and sugar in warm water in a large mixing bowl. When the mixture is foamy (5 to 10 minutes), mix in the lard/ shortening, remaining water and starter (remember, it's 1/2 cup of starter and not the entire volume that you made the day before).
- Mix well with your fingers or a wooden spoon. Stir in salt and flour, 1 cup at a time. You want to get a dough that is stiff enough to knead. You can also mix and knead in a mixer fitted with a dough hook or in a food processor fitted with the double blade (the processor hook will not handle this job easily).
- Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 6 to 8 minutes, adding flour as necessary. The dough should be pliable and not sticky.
- Transfer to a lightly oiled bowl, cover and let warm, draft-free spot until it doubles its bulk, about 45 minutes. Punch down.
- To form the loaves, divide the dough in 4 pieces. Roll out each piece to form a 14-inch long tube, with rounded ends (sort of like a long meat loaf).
- Put 2 of the loaves per baking sheet, each loaf about 6 inches apart on the sheet. Cover with dampened cotton dish towel and let rise in warm, draft-free spot until double their bulk, about 1 hour. If you want it to rise at a slower pace, you can put it in the refrigerator for 3-4 hours.
- Preheat oven to 350°F.
- Lay a piece of dampened thick string or twine (about 1/8 thick) all along the top of the loaf. Bake until the loaves are lightly browned on the top and sound hollow when lightly tapped, about 30 minutes.
- Remove loaves from oven and let cool slightly. Remove the strings. They will leave a distinct little ridge on top. Transfer loaves to a wire rack for cooling.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 535.18 Kcal (2241 kJ) | ||
| Calories from fat | 90.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.04g | 15% | |
|---|---|---|---|
| Cholesterol | 7.09mg | 2% | |
| Sodium | 1423.06mg | 59% | |
| Potassium | 245.86mg | 5% | |
| Total Carbs | 93.66g | 31% | |
| Sugars | 2g | 8% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 16.64g | 33% | |
| Iron | 5.2mg | 29% | |
| Calcium | 36.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 244.74 Kcal (1025 kJ) | ||
| Calories from fat | 41.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 15% | |
|---|---|---|---|
| Cholesterol | 3.24mg | 2% | |
| Sodium | 650.76mg | 59% | |
| Potassium | 112.43mg | 5% | |
| Total Carbs | 42.83g | 31% | |
| Sugars | 0.92g | 8% | |
| Dietary Fiber | 1.38g | 12% | |
| Protein | 7.61g | 33% | |
| Iron | 2.4mg | 29% | |
| Calcium | 16.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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