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2 packages active dry yeast
1 1/2 cups warm water, divided
3/4 cup sourdough starter
4 1/2 cups bread flour
1 tablespoon vinegar
2 1/2 teaspoons salt
Dissolve yeast in 1/2 cup warm water, and set aside until foamy, about 5 minutes.
Combine starter with remaining cup water to loosen somewhat, and then gradually
add flour until dough comes together in a stiff ball. Add vinegar and salt, and continue mixing.
Turn out onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes.
Place in an oiled bowl, turning to coat top, cover with plastic wrap, and let rise until doubled,
about 1 hour.
Divide into 2 pieces, and shape into batards or boules. Place on baking sheet lined with parchment,
make several slits across top, cover with a cloth, and let rise until doubled, about 1 hour.
Preheat oven to 450 degrees F.
Bake 30 to 40 minutes or until loaf sounds hollow when tapped on bottom. Cool on wire rack.
Sourdough Starter
1 1/2 cups water
1 3/4 cups bread flour
1 3/4 cups medium coarse pumpernickel rye flour
2 cups instant potato flakes
In a mixing bowl combine all ingredients and blend. This is a very stiff mixture that you
may have to knead. Mix just until water is absorbed. Do not overmix. Place in a covered container,
and let sit at room temperature undisturbed. After a few days it will soften considerably.
Begin a feeding schedule: Take 1 cup starter and knead into new mixture of original recipe.
Do not overmix nor put potato flakes directly into water. Cover and let sit at room temperature
until it begins to soften and swell, and then refrigerate until needed. Feed starter about once a week,
beginning anew with 1 cup existing starter and discarding the rest.
Remember as you mix recipes to always leave at least 1 cup starter for your next batch.
Sourdough and Brick Starter recipes compliments of Klecko, in Baking with the St. Paul
Bread Club, Kim Ode.
