Best Sourdough Bread Yet!

My sourdoughs of the past was never great….I ate it….but it never tasted as good as that you bought in the store or got at a restaurant. I also always added up to 1/2 tsp of bakers’ yeast to the recipe because without it, it hardly rose.

With my resuscitated starter I thought I’d try and leave the training wheels off… The initial 12 hour rise seemed promising…rose about 1.5 times over the 12 hours….

Small loaf was baked free-form on a pizza stone for 25 minutes; larger one in a cold dutch oven, per recipe 30 minutes covered, 15 minutes uncovered….

Results speak for themselves…

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Other than using my own starter (whole wheat flour and water) followed recipe on Tasty….https://tasty.co/recipe/how-to-make-homemade-sourdough-bread.

Bread was accompaniment to spaghetti dinner. Mrs. T made meat sauce and I made the pasta. Usual recipe is from the KitchenAid booklet that came with the pasta rollers…

• 3 1/3 cups semolina
• 1 tsp salt
• 4 eggs
• 2 tbsp water
• 1 tbsp olive oil

Mix flour and salt in bowl with beater....add eggs, olive oil and water and mix on speed 2 for about 45 seconds....  Switch to dough hook and mix for 2 minutes on speed 2.  Remove from bowl and knead by hand for 1 minute.  Divide dough into 8 equal portions - roll each out to a thickness of approx 3 mm and put through pasta roller, starting at thickness 1 and ending up at 4 or 5.  When at setting 1, fold dough over 1/3 left to middle; 1/3 right to middle and then rotate dough 90 degrees for next pass.  I typically do 4 to 8 passes until the dough 'looks right' (colour gets lighter and no 'frayed' ends).  Stack finished rolled sheets on counter with dusting of flour between layers to prevent sticking.
Cut sections to length and pass through spaghetti or linguine cutter (or leave whole and cut to lasagna size manually.