Sourdough Bread and Starter recipe

My husband loves this bread. There are two ways to make this bread, the original or modern way. I will show you both ways. This loaf was made with the modern way.

 These ingredients will be this same in each method except that you will add 2 and 1/2 tsp of yeast to the modern version.

 2 cups starter at room temp                            2 tbsp oil                          
 1 cup warm water ( Not Hot )                         4 cups bread flour                                                  
2 tbsp sugar                                                       1 tsp salt
2 tbsp buttermilk powder
 In your kitchen aid mixing bowl add your starter ,sugar,buttermilk powder , oil,and water together. . If you are doing the modern method add your yeast at this time. Add salt to your flour (  add your flour one cup at a time as you are mixing your dough using the bread hook . After you have added all the flour  knead for a 5 min. Come back and check it to see if the dough needs more flour or water.( Everything should be worked away from the bowl and clinging to the hook.) If the weather is dry you may need more water. If it is wet you may need more flour. If you have to add either do it a little at a time. I use a tbsp  at a time . Then wait to let it combine before adding more. After the dough has pulled away from the bowl let it knead for 10 minutes. this will make a big different in the texture of the bread. You want your bread to be elastic and smooth to the touch. It should be rolling freely around the hook.

For the original method : place your dough in a greased bowl,cover and leave in the oven with the light on over night or at least 8 hours . It has to at least doubled before it is ready for the next step. Then take out your dough punch down and shape into a round loaf or any shape you like, transfer it to a baking sheet sprinkled with corn meal. Dust the top with flour put back in oven  covered to rise 2 hours or till doubled. I always check my dough after an hour. It doesn't always take 2 hours. Preheat oven to 375 Add a pan of water to the bottom of your oven when you put in your bread to bake this will produce steam. Cook for 30 to 35 minutes. Bottom of bread should sound hollow when you tap the bottom of it. That's how you know it's done.

For the modern method: It is the same except you let it rise only for an hour the first time or till doubled. Then 45 minutes the second time or till double everything else is the same.

Hope you enjoy this bread as much as I do.

SOURDOUGH STARTER:
you will need 2 quart glass container ( I use a 2 quart canning jar)

Cheese cloth and something to secure it with. ( I buy a grease catcher screen and cut it down to fit inside a canning jar lid.)
Long metal spoon
flour
Fruit juice or beer ( I really like the beer starter.and no it doesn't taste like beer.)
filtered water
Day 1 : Mix 1 cup flour with one cup beer or fruit juice in your container. Stir till well combined.It should look like pancake batter. Add more liquid if you need to, stir again before you go to bed. Place in a warm spot.
Day 2: don't add anything just stir every 8 hours. (I stir mine once in the morning ,once in the afternoon and before I go to bed)
Day 3: add 1/2 cup flour and fruit juice or beer Stir till combined stir, every 8 hours.
Day 4: add 1/2 flour and 1/2 FILTERED WATER Stir till well combined, stir every 8 hours.
Day 5 : add 1 cup flour and 1 cup Filtered Water Stir till well combined, stir every 8 hours.
Day 6 : add 1/2 cup water and 1/2 cup Filtered Water Stir till well combined, stir every 8 hours.
Your sourdough is ready to use. You should start seeing bubbles around the 4 day. Plus it should have risen in the jar if not add just a pinch of yeast. No more then that or you will have a mess. Please wait till at least the four day to do this. One day It may look like nothing is happening ,then the next it is half way up your container.

If you use your sour dough you must feed it. If you take a cup add 1 cup flour and one cup water to replace it. You can keep your sourdough in the frig as long as you feed it once a week. Take out 1/2 a cup then add 1/2 cup flour and 1/2 water. This will keep it healthy.