Why, use it of course! You have to start the day before - so
planning is important with sourdough. Nothing smells better than freshly baked bread! Imagine the butter melting on the hot slice! Can you smell it? Here is our first, be gentle this is my first time, recipe we would like to share.
wooden spoon and spatula
glass measuring cup (2 cups)
2 stone or glass bread pans (you can use metal at this point,
but your sourdough will do better in stone or glass)
measuring spoons, 1 tsp and 1 TBSP
small basting brush
knife (make sure it is a good bread knife - serrated works best)
2 hands of course
Now the ingredients you will need:
unbleached, unbromated, non GMO flour
2 tsp kosher salt
2 TBSP raw, organic honey
2 TBSP real butter (unsalted), additional cooled melted butter
to brush the loaf
2 cups wonderful, goats' milk
Let's start with the starter! The night before you want to make bread, you will need to feed the sponge for the leavening action to make beautiful, big loaves. This step is also a way to feed the living sponge that you made just recently.
Take your sourdough batch out of the refrigerator in the morning to let the batch warm up and wake up the leavening action. By afternoon or early evening you should see how the sourdough batch raised in the glass container, that shows the is ready to be feed.
Mix the batch in the glass container, remove 1 cup of sponge starter into the glass bowl. Now you need to prepare the sponge for tomorrow and feed/replenish the sourdough batch.
Add 1 cup of untreated, well water into BOTH the glass bowl and the glass container containing the sponge. Mix it well with the wooden spoon. Add 1 1/4 cup of good, organic, unbleached flour to BOTH the glass bowl and the glass holding the sponge. Mix well. Take your main sponge and cover - placing it back into the refrigerator until next time you use it.
NOW ITS TIME TO MAKE SOURDOUGH BREAD!
Now, put 1 1/2 cups of goat milk into the glass measuring cup. Add 2 tsp of kosher salt, 2 TSBP organic raw honey, and 2 TBSP real butter together. Heat until everything melts, and the temperature reaches 100*F-110*F. Remember, to hot and you will kill the sponge. Add the milk/butter/honey/salt mix to the starter in the glass bowl. Mix well and let it sit for 5 minutes or so.
Do be careful not to over knead. At this stage, kneading for 2-3 minutes is usually more than enough. Add flour as you go to prevent it from sticking to the counter or your hands.
Oil the two loaf pans to prevent sticking. No need to flour the pans. Take the dough out of the bowl and place on a lightly floured surface. Cut the dough in half, knead enough to take all the air out of the dough. As you knead, fold the dough under itself, tucking in the sides to shape a nice loaf. Place the shaped dough into the bread pan. Repeat the steps with the second half of the dough. Now, brush both loaves with cooled, melted butter. Cover both loaf pans with a dry, cotton cloth. Place the loaves in a warm place to rise. When you see that
they have risen well above the pans sides, pre-heat your oven to 375*F. This last rising can take anywhere from 30 minutes to 3 hours. Once the loaves have risen enough, and the oven is warm, lightly brush both with melted butter. Place them side by side in your oven for 45 minutes.