Recipe of Speedy Bread with sourdough starter

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The ingredients needed to make Bread with sourdough starter:

1. Get 1 part warm water
2. Prepare 3 parts flour (more or less)
3. Make ready salt (1 tsp per 500 g flour)
4. Make ready honey (1 tsp per 500 g flour)
5. Make ready sourdough starter
6. Take whatever you like for flavor (e.g. anise, cloves, grated cheese, olives, etc.) optionally

Instead, it's made with a live fermented culture, a sourdough starter, which acts as a natural leavening agent. Sourdough is known for its characteristic tangy flavor, chewy texture. I created my sourdough starter years ago, and it's the same one I use to this day. It's a spoiled brat now, to be sure, but in exchange for my attention and flour, it stays on schedule.

Instructions to make Bread with sourdough starter:

1. Using a large bowl, dissolve the sourdough starter in the warm water (it shouldn't be very hot).
2. Add most of the flour, the salt and whatever spice you have chosen (if you like). Knead well and add as much flour as is necessary to make a dough that doesn't stick to your hands. Take care to not add too much flour because the bread will be very firm.
3. Knead for an additional 10'-15' minutes.
4. Set aside a piece of the dough to use as a starter for the next time you make bread. Cover the bowl with a clean towel and leave in a warm place (during winter, next to the fireplace or a slightly preheated oven, but make sure that it is not on) for 8-12 hours until it doubles in size.
5. Shape your dough into loaves and place in respective trays which you have brushed lightly with oil. Score the top with a knife and brush with a little water (at this point you can sprinkle with sesame seeds and press them a bit with your hand). Set them aside to rise once more.
6. Bake in a preheated oven at 200°C, for about 40' (depending on the oven and the size of the bread).

I created my sourdough starter years ago, and it's the same one I use to this day. It's a spoiled brat now, to be sure, but in exchange for my attention and flour, it stays on schedule. Besides, when I'm baking, it does most of the heavy lifting (bread-nerd joke, sorry). A lot has been written about sourdough starter cultures. You can find long and elaborate articles on how to make your own starter while using things like pineapple and grapes.

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