Sourdough FAQ Recipes
Sourdough & Buttermilk bread
# From sak@geosc.psu.edu (Sridhar Anandakrishnan)

        Sourdough Buttermilk Bread...mmm, mmm, good!


Just made a sourdough buttermilk bread that turned out great.  I used
a starter graciously supplied by Joy Metcalfe, and here is what I did:

1 cup starter + 1/2 cup flour, 1/2 cup warm water to get the beasties
active.
Let sit for 12+ hours.

Add 3 cups flour, 2 cups warm water, mix and let it sit overnight.  It
should be stringy, glutinous, and smelly ("it smells like ******* in
here," exclaimed my wife).

Add 1 1/4 cups COLD lowfat buttermilk, 4 cups flour and mix until the
dough comes away from the sides of the bowl.  Turn out onto the
counter and knead until it is silky smooth (15 min).  Add water or
flour as neccessary -- add water by wetting your hands and kneading.

Let it rise (cool <= 70 deg F) for 3-4 hrs.

Turn out onto counter, flatten and press out gas (shouldn't be too
much).

Round the loaf and let rise again 1-2 hrs.  

Again, flatten and press out gas.

Divide into 2 parts, and form loaves (I like simple round peasant
loaves), and allow to proof upside down on a floured cloth.

Preheat oven to 375.  Sprinke cornmeal generously on tile or baking
sheet surface.

After 30-40 min, turn straight side up onto a floured peel, slash the
top, and slide onto tiles or baking sheet in 375 preheated oven.

Eat HOT, with a bit of sweet butter.

Sridhar.