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Recipes
Multigrain Sourdough
12 oz. white/clear flour
8 oz. wheat flour
8 oz. oats
1 T salt
8 oz. water (plus enough to bind the dough)
4 oz. sourdough starter
Mix dry ingredients and add water and starter, dispersing the starter in the water. Knead, adding water until it forms a ball. Continue to knead on a well-floured surface for about 10 minutes. Put in a greased bowl or on the floured counter top to double in size. Spread dough on well-floured surface, folding in thirds first vertically then horizontally to form a ball and let rise again. When risen again, heat the baking pan to 450°F and gently dump dough into hot pan. Wash with egg white and score. Bake, covered, at 425°F for 20–30 min. and then remove the top for a final 5–10 min; until the center of the loaf measures 195°F. Remove from pan and cool on rack before slicing.
Potato Sourdough
12 oz. boiled potatoes, riced
16 oz. white/clear flour
1 T salt
8 oz. water (plus enough to bind the dough)
8 oz. sourdough starter
Mix potato, flour, and salt. Add water and starter, dispersing the starter in the water. Knead, adding water until it forms a ball. Continue to knead on a well-floured surface for about 10 minutes. Put in a greased bowl or on the floured counter top to double in size. Knead again just enough to knock the air out. After it rises again, grease a pan and form the loaf, dropping it into the pan to rise again. Heat the oven to 425°F. Wash with egg white and score. Bake for 30-35 min; until the center of the loaf measures 195°F. Remove from pan and cool on rack before slicing.