- It takes 2-3 days for the Sourdough Starter to ripen and develop flavor. If it isn't bubbly or has an off aroma, discard and start over.
- Let your starter ripen at least 3 days. Ripening happens at room temperature. Once that process has happened, your starter goes in the fridge.
3 C bread flour, divided
1 1/4 t quick-rising yeast
1 1/4 C Sourdough Starter
2 T light brown sugar
|The sponge after sitting overnight|
|The dough, before rising|
|The risen dough|
3. Preheat oven to 375 degrees F. Cut a 1/2" deep slash lengthwise down center of loaf with serrated knife. Bake 45 minutes, or until internal temperature reaches 198 degrees F. Run knife around pan edges to release bread. Unmold, and cool 45 minutes before slicing and serving.
|The best thing since sliced bread!|