2 c high protein All Purpose flour (King Arthur brand is good ) or bread flour
1 c whole wheat flour
1 c sourdough starter*
1 c warm water
1 Tablespoon salt (if you like salty bread like I do)
1 teasp yeast
This bread was a little less holey than I like, but a firm loaf with a good chew that has proved good for sandwiches.
1. Mix whole wheat flour, starter, water and salt. Mix thoroughly- use a standing mixer if you've got one. (If you have time, let this mixture stand overnight. Your bread will be much better for it.)
2. With mixer going or useful helper stirring, add white flour a little at a time until the dough comes together into one large ball and no longer sticks to the side of the bowl. You are shooting for a dough that is slightly tacky, but not ooey or sticky. For me, that was exactly the amount of flour listed above. For you, it might be more or less. Knead for five minutes with hands or mixer.
2. Let dough rise in something that is the shape of the loaf you want. - I used a bowl lined with a floury cloth. (An old t-shirt piece I completely covered with flour) I am anti oiling the bowl, because then if you want to shape your loaf later, the oily dough doesn't stick to itself.
(2 b preheat your oven to 375, put your pizza stone or cast iron pan in it)3. In about three hours, gently lift out of bowl using the cloth and set on a peel/cookie sheet with cornmeal on it so it won't stick. Gently poke or pinch parts of bread until it is the shape you want . Slash the top a couple times with a sharp knife or razor blade.
4. Cook it till it's done (it sounds hollow when you knock on it or thermometer inserted into bread reads 190 degrees)
* don't have the energy to write about this now. If you don't have any, I'll send you some of mine.
