Well, I’m playing with the white bread tonight. I gave myself permission to eat it and not feel guilty.
I’m trying a tested recipe, well, I adapted it a bit, and tonight I adapted it a bit more. 1/4 c sugar, 1/4 c oil, 2 eggs, 2 cups boiling water, 1/2 packet of yeast, 8-9 cups flour, and 1 cup of sourdough starter. You combine things so that you don’t kill any of the yeast critters, then knead (in the kitchenaide) until it’s absorbed as much flour as it will hold. Mine took about 10 cups of flour and probably could have used another 1/2 cup, but it will hydrate during the night. Place in an oiled bowl, turn oiled side up, cover with plastic wrap and refrigerate anywhere from 3-24 hours.
In the morning, I’ll turn it out and weigh it, and divide it into 2 or 3 loaves, whatever seems appropriate. Let the loaves rise for about 2 hours, then bake at 350 for a little over half an hour.
You don’t notice the eggs in this one, but they (with the oil) definitely help keep it moist. I have 2 slices left that are 4 days old, and they taste like fresh bread. The original recipe calls for a Tbsp of salt, but I don’t salt stuff. Period.
I’ll let you know how it turns out. Fresh bread for lunch tomorrow!
