Rustic Sourdough Bread With Starter Recipe

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Rustic Sourdough Bread With Starter
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  1. In a measuring cup combine the warm water and potato flakes.
  2. In a large ceramic bowl whisk together the yogurt, buttermilk, yeast and sugar (I use my 6 quart crockpot crock).
  3. Whisk in the potato water.
  4. Whisk in the flour until mixture is smooth.
  5. Cover with a loose lid or a large kitchen towel. DO NOT use a tight fitting lid-the gas from the starter could cause your container to explode.
  6. Set aside on your counter and leave it alone for 24 hours.
  7. Next morning.
  8. In the bowl of your KA or standing mixer combine the warm water, sugar and yeast.
  9. Give it a good whisk and let stand for 5 minutes.
  10. Whisk egg in a small bowl or measuring cup.
  11. Add starter to the bowl of your KA mixer-whisk well.
  12. To the yeast mixture add the egg, oil and 2 cups of flour.
  13. Give that a good whisk to get it somewhat smooth.
  14. Attach dough hook and turn mixer on to 1 or 2 (low speed).
  15. Add one cup of flour and kneed for 2-3 minutes.
  16. Add another cup of flour and kneed for 2-3 minutes.
  17. Add 1/2 cup of flour and kneed for 4-5 minutes.
  18. You will want your dough to to be tacky but not sticky-by that I mean you want your dough to just pull away from the side of your mixing bowl.
  19. Turn out onto a lightly floured board or counter.
  20. Flour hands lightly and kneed for 2 or 3 minutes forming a nice ball-again it will feel tacky and somewhat soft.
  21. Turn into a large oiled bowl, turning once to cover ball entirely.
  22. Let rise 1 and 1/2 hours, or until double in bulk.
  23. Punch down and divide dough in half.
  24. Shape dough into whatever form you wish.
  25. I make one round loaf using a small, oiled cast iron skillet dusted with corn meal, the other I shape into a Italian Style loaf on a greased cookie sheet dusted with corn meal.
  26. Brush tops with oil, cover and let rise for 1 hour or until doubled in size.
  27. Slash tops with a razor blade or VERY sharp knife.
  28. Bake in a preheated 375 degree oven for 30 minutes or until loaves sound hollow when tapped.
  29. Remove from oven and place on a wire rack to cool for 5 minutes.
  30. Remove bread from pans/sheets and let cool on wire rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 523.89 Kcal (2193 kJ)
Calories from fat 115.99 Kcal
% Daily Value*
Total Fat 12.89g 20%
Cholesterol 21.45mg 7%
Sodium 586.52mg 24%
Potassium 233.99mg 5%
Total Carbs 86.24g 29%
Sugars 4.19g 17%
Dietary Fiber 4.06g 16%
Protein 15.61g 31%
Vitamin C 1.1mg 2%
Iron 5mg 28%
Calcium 113.4mg 11%
Amount Per 100 g
Calories 233.85 Kcal (979 kJ)
Calories from fat 51.78 Kcal
% Daily Value*
Total Fat 5.75g 20%
Cholesterol 9.58mg 7%
Sodium 261.81mg 24%
Potassium 104.45mg 5%
Total Carbs 38.49g 29%
Sugars 1.87g 17%
Dietary Fiber 1.81g 16%
Protein 6.97g 31%
Vitamin C 0.5mg 2%
Iron 2.2mg 28%
Calcium 50.6mg 11%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.8
  • 14

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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