1 cup all-purpose flour, or whole wheat flour
1 1/8 teaspoons active dry yeast
1 cup warm water (100F to 110F degrees)
Stir the flour and yeast in a large glass bowl. Slowly whisk in the water until the mixture is smooth. Cover the bowl with plastic wrap and poke a few holes in the wrap with a sharp knife tip.
Let stand at room temperature until it smells sour and is bubbly, between 2 to 4 days. It usually takes me around three days.
When ready you can then make sourdough rosemary focaccia.
Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Michelle Anderson's "Sourdough Breads from the Bread Machine"
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