![\"bread\"](\"http:\/\/www.downdogsaltydog.com\/wp-content\/uploads\/2013\/11\/bread.jpg\")
<\/a>\u00a0<\/p>\nWith only six ingredients, you have plenty of wiggle room to customize this very basic process.\u00a0<\/p>\n
Begin with a large bread bowl.\u00a0 Into your bowl, place 6 cups of bread flour.\u00a0 For basic white and fluffy bread, use all 6 cups of unbleached white bread flour.\u00a0 If you prefer a whole wheat blend, replace 2-3 cups with whole wheat flour to total 6 cups.\u00a0 (Note:\u00a0 using all whole wheat will make a very dark, dense and flat bread)\u00a0 For this batch, I used 4 cups unbleached white flour and 2 cups amaranth flour.\u00a0 To the flour, add 1 tsp. salt and 1 Tbsp. sugar.\u00a0 Stir the dry ingredients and make a well in the center.\u00a0<\/p>\n Then add:\u00a0<\/p>\n 1\/2 cup olive oil<\/p>\n 1\u00a0cup tomato juice or 1 small can tomato juice + additional water to make 1\u00a0cup<\/p>\n 1 cup sourdough starter You can see, I am comfortable with a rustic bread.\u00a0 I don’t want to overwork the dough (unless it’s for pizza!) so I just let it come together.\u00a0 You might need to add a little water or flour here to get it right, just trust yourself.\u00a0 Now, drizzle some olive oil\u00a0onto the dough, about a teaspoon.\u00a0 Now, take the dough out of the bowl and place it onto a clean counter or dough mat that\u00a0has a fine layer of flour.\u00a0 Scrape all that deliciousness out and use your hands to get every bit!\u00a0\u00a0 Knead the dough ball and\u00a0press out the air.\u00a0 Knead about 10 times, turning a quarter turn each time.\u00a0 If it’s too wet and sticky, add a bit of flour.\u00a0\u00a0Now, you want to shape your loaves.\u00a0\u00a0I like free-form loaves.\u00a0\u00a0Use a sharp smooth-bladed knife and cut the dough in half.\u00a0 Now cut each half into thirds.\u00a0 Now you are ready to bake!\u00a0 Turn the oven to 375 degrees and allow it to preheat fully.\u00a0 Slide your loaves in and cook for 20-25 mins. or until golden.\u00a0 I like to turn the pans halfway through to get even browning.\u00a0 Here’s what you get: I hope you’ll try this sourdough.\u00a0 You can make dinner-size rolls, pan loaves, breadsticks, twists or clover rolls.\u00a0 You can add rosemary and garlic for a lovely Italian spin or orange zest and cardamom for a breakfast flavor.\u00a0 Your options are as wide as your imagination.\u00a0 Have fun.\u00a0 Make bread!\u00a0<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" So, I have been debating whether or not to post this recipe.\u00a0 It’s really delicious BUT, I don’t have a sourdough starter recipe.\u00a0 There are plenty available on the Internet but, I received mine from a friend (Thank you, Bobbie A!) a number of years ago and have never started one from scratch.\u00a0 I understand […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-122","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/122","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=122"}],"version-history":[{"count":2,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/122\/revisions"}],"predecessor-version":[{"id":140,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/122\/revisions\/140"}],"wp:attachment":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=122"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=122"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=122"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n<\/a><\/p>\n<\/a>\u00a0Now you begin to stir.\u00a0 You can start with a large spoon but, at some point, you are just going to have to get your hands in there.\u00a0 It makes a stiff dough and the right tools are your hands!!\u00a0 This is about as far as I get with a spoon:\u00a0 <\/a>\u00a0From here,\u00a0get in there\u00a0to get it smooth and worked together, cleaning the sides of the bowl and incorporating it all into a nice dough ball.\u00a0<\/p>\n<\/a><\/p>\n<\/a>Use your hands to spread the oil by patting it\u00a0gently on the surface of the dough and then flip the ball so the oil-side is on the bottom.\u00a0 This\u00a0keeps it from sticking to your bowl and then flip again.\u00a0 Your bowl is now lightly coated as is the dough.\u00a0<\/p>\n<\/a>\u00a0Cover the\u00a0bowl tightly with aluminum foil and allow to rise about 12 hours, or overnight.\u00a0 Sourdough is very forgiving.\u00a0\u00a0Don’t worry about\u00a0exact times, just\u00a0take an occasional peek\u00a0and when your dough has doubled in size, you are\u00a0there!\u00a0<\/p>\n<\/a>\u00a0<\/p>\n<\/a>\u00a0Use flour as needed\u00a0(especially on fresh cut\u00a0sides) to keep dough workable.\u00a0 Shape into rounds and place onto lightly greased baking sheets.\u00a0 <\/a>\u00a0Using a sharp knife, score your bread in whatever pattern pleases you.\u00a0 I use 2 straight lines.\u00a0 Now, place the loaves into a warm place (I like the unheated oven) and allow to rise again.\u00a0\u00a0Let it go 6 to 8 hours.\u00a0 Here’s the\u00a0second rising:\u00a0 <\/a>\u00a0\u00a0<\/p>\n<\/a><\/a><\/p>\n