Reply #29: Hokey smoke, Bullwinkle

[wryter2000]

I made the Alaska sourdough bread from Carl Griffiths' starter website

http://home.att.net/~carlsfriends/

Recipe at the end.

I made half a recipe because I wasn't sure my Kitchen Aid would handle 8 cups of flour. It made a large loaf -- big enough for the larger size pan (not the standard pan), exactly what I wanted.

I allowed it to rise a bit above the rim of the pan, as per instructions. Then, I put it into a 375 degree oven (as measured on my thermometer). After 30 minutes or so, I checked on it. It continued to rise. I'd say it rose more than an inch. It's perfectly huge.

It smells great. If the texture is good, this will be my best bread ever!

(I should say that the rising times were very, very long. I couldn't get to it the second morning, so the sponge sat bubbling until the next afternoon (yesterday). The first rise wasn't done when I went to bed last night, so I left it until this morning. Then, it took hours more to do the second rise.)

This stuff is yeast on steroids!


Alaskan Sourdough BREAD

1 c Sourdough starter
4 T Melted lard (or oil)
1 t Baking soda
8 c Bread flour (approximately)
2 1/2 c Warm Water
1/2 c Sugar
1 T Salt

Combine starter, all the water, and 3 c flour the night before and place in warm, draft free place.
The next morning add other ingredients and knead till smooth and elastic. Place in
greased bowl in warm place and let rise to double. Knead down again, shape into loaves, let rise to top of pan plus a little and bake in greased pans in moderate oven -375 for about an hour till done. When it is ready it sounds hollow when thumped. Turn out on racks, cover with dish cloth and let cool.
This should work with a bread machine also, just adjust the amount of water (1 1/4 c) to reduce the volume as it will not take as much flour.
Depending on the flour, especially whole wheat, it may be well to add 1 pkg dry yeast.