1 Tbs SAF Yeast (click here) 

1 1/2 cups warm water

1 cup sour dough starter

5 cups whole white wheat flour (Click here) 

1 Tbs honey

1 Tbs salt

In your Bosch bowl, mix: yeast, starter, water, honey and salt and 4 cups of flour.  Pulse the mixture a couple of times and then turn to speed 1 till the sour dough mixture is well mixed.  Cover the bowl with a towel and let the sour dough rise till double in size the Bosch bowl.  

Add 1 more cup of flour OR until it pulls away from the sides.   Knead 8 minutes.  Dough will be stiff.  Cut in half and put into your stainless steel loaf pan.  Let them rise about 30-40 minutes.  Brush with cold water and put into a cold oven.  Turn oven to 400 degrees.  Set a pan of hot water in the bottom of oven.  Bake bread for 45 minutes or until nut brown.  Brush once or twice with the cold water during the baking period.

Makes 2 loaves.

"Quickie" Sour Dough Starter

2 Tbs SAF Yeast

2 cups warm water

2 cups all-purpose flour

Dissolve yeast in warm water.  Add flour.  This will produce a syrupy batter.  Cover loosely and place in a warm/dark place overnight.    

Now, you have a starter to "feed."  You can stop the feeding process by simply putting it in your fridge.   

When ready to use, take out of fridge the night before you plan to make bread and simply add flour and water.  Never add anything else to this except 2 cups warm water and 2 cups flour the night before you want to use this starter again.   Let stand in warm/dark place overnight and you are ready to make more sour dough bread. 

I will be featuring several sour dough breads the month of October including yeast free sour dough bread!   

Join my Paula's Bread Blog  or "like" Paula's Bread Face Book to get the recipes!