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I wrote a super-long post yesterday answering all the questions I’ve gotten about the sourdough bread recipe…and we blew a breaker. It was a bit frustrating. Note to self: save long blog posts to avoid losing them!
After you first make the starter, you can use it after it sits out for a while. I never have; I like for it to get good and strong first. Usually I end up feeding it one or two more times to make sure it’s actually strong enough to use. Bread made with dead starter is nasty. Just ask me how I know… :O)
The dough will be very sticky. That’s normal.
The dough takes a long time to rise – usually about 8 hours to double in size. I’ve had it take as long as 24 hours before. Same with the loaves once they’re shaped. I plan on at least two whole days to make this bread, from feeding the starter to pulling it out of the oven.
This bread is slightly sweet. I think it’s all the sugar in the starter. People have told me that “this is the best bread I have ever eaten!” It is that good. The bread is so good that I’ll give you a warning. Do not slice it fresh out of the oven unless you want to eat the whole loaf in one sitting. We learned this the hard way too. It’s just so soft and yummy and hard to resist…
You can also use part whole wheat flour in the recipe with good results. It’s been a while since I’ve done it, so I don’t remember how much I used. I’m guessing not more than 2 or 3 cups whole wheat flour. This bread is very, very soft, and I didn’t want to make it too dense the first try. I liked the results, and will probably do it that way more often myself.
Hope that helps!