The bread recipe – 3rd time is the charm recipe [UPDATE 6-15-18] I updated the name of this recipe because I have learned alot about sourdough bread starter and about making authentic sourdough bread, so now I realize that this recipe isn’t authentic sourdough bread because I added active dry yeast to assist the sourdough starter. Coming soon here in this spot ________ I will link my authentic sourdough bread that I’ve learned to make.
2-1/2 cups active kombucha starter (see how to -click this link- make sourdough starter from harvesting kombucha yeast)
1 cup filtered/spring water
1 Tbsp active dry yeast
3 Tbsp olive oil
4 cups flour
1 Tbsp kosher coarse salt
In a bowl mix flour and salt set aside. Warm the water to about 95 F and add active dry yeast – set aside. I a bowl add the starter and the water with active dry yeast and olive oil, stir, add flour mixture a little at a time, bring dough together and knead. Place in greased bowl, place in the oven (oven is off and cold) on top shelf, on bottom shelf put a pan of steaming hot water and close the oven door. Let dough rise for about 1 hour, it should be double in size. The punch down, knead, and place in pan that it will be baked in, let rise until double again. Bake in 350 F oven with the water pan in oven for about 40 minutes, check to be sure of the internal temperature is between 190 F and 210 F
I also found by experimenting that I can let it set out on counter for first rise, it takes longer – it took about 6 hours – I had on counter top in a bowl covered by another bowl large enough that it won’t touch when is raises. Then when it was doubled I knocked down, kneaded, divided into two loaves and froze it. Then when I want to bake a loaf I take it out of freezer, remove from plastic bag, place in greased glass loaf pan, cover with a container large enough to cover without it touching when it doubles. It take about 6 hours to thaw and raise double – maybe longer depending on room temperature – then bake in hot oven until internal temperature is about 210 F.