Sourdough

I have it down pretty well now. Because I only need a few loaves a week, here is what I do.

One day before I bake, I take the starter out of the fridge and feed with about 1 cup flour and ¾ cup water. I stir well to get some good air into the starter, cover, and leave out at room temperature.
The next day I make the dough.
1 cup starter
1 cup water
3 ½ cups flour (I use hi gluten)
½ T. salt.
This makes 1 large boule. I knead in the kitchen aid with the dough hook for 10 minutes on low. Transfer to bowl, cover, and let rise for about two hours. Knead briefly, shape into boule, place on wood board spread with cornmeal, cover and let rise for another two hours. It should double in size.
Preheat oven to 425 F. Use a baking stone and have a pan in the oven for water. Right before baking, pour a cup of water into the pan. Slash criss cross pattern in top of loaf with razor blade, going no more than ¼” deep. Use a peel to slide loaf on stone. Bake for 30 minutes or until hollow sounding when tapped.
Meanwhile, feed the starter again and leave out while dough is rising.
Cool baked sourdough on rack and enjoy. Put starter in fridge until next week.

Have fun with it, try whole wheat, add rosemary, roasted garlic, or olives, maybe lemon zest, etc. Hope this works for you.

Ps. I have a healthy starter if anyone wants it locally, send me an email.

Ciao,
Chef Kurt