Sourdough bread and starter

We love sourdough bread and after seeing an article in the Greensboro News and Record I decided to try making sourdough bread again.

SourDough bread and starter

Michael Hastings, Food Editor for the Winston-Salem Journal, has a Recipe Swap. You can reach him at mhastings@wsjournal.com. One of his readers, Dolores L. Barauskas submitted this recipe.

The recipe in the link above makes two loaves. They are great right out of the oven (do let them cool a bit for better slicing) and also toasted.

The starter is easy to maintain in the fridge and the recipe is simple. It has to rise two separate times for two hours each, but the results are worth it.

When I put it in the oven I sprayed a little water on the sides and bottom of the oven to create steam. This help make a nice crust for the bread.

Best part---the house smells great as it finishes baking!

Yummy!