Sourdough bread was on my list for ages, but since the starter needs a little care I kept postponing it. The days are packed already and adding even small things scares me . But, when my friend Rachel offered me some sourdough starter, it was as if my long time dream came true. I was all set to baking my very first loaf of sourdough bread and also did a lot of reading on maintaining the starter. Turns out it is not that bad and the starter is pretty forgiving. I have not gone to the forgiving part yet, but google says so. I just devote few minutes once a week to feed the starter and it has been going good for few weeks now.You can purchase the starter online or try making it at home. I have seen few sites that talk about making it at home. The bread had a nice hint of sourness and was soft and tasty. Everyone loved it and I have made few batches since. The bread freezes well too. Recipe from here. Off to the recipe.

My Notes
1. Unlike the yeast breads, this dough takes a longer time to rise. Allow enough time.
2. The dough is sticky to work with. Use a little flour if needed when handling the dough.

1 year ago: Roasted Red Bell Pepper Hummus
2 years ago: Roasted Chickpea Powder
3 years ago: Baked Kale Chips
4 years ago: Easy Lemon Pickle

Pictorial
1. Sourdough starter bubbling away.2. Mix the ingredients except salt until combined. Allow to rest for 10 minutes. Then sprinkle the salt and knead for about 3 minutes.3. Dough ready. Allow to rise.4. It takes several hours. I left it overnight.5. Punch the dough and divide into two pieces. Form each piece into a rectangle roughly. The dough will be sticky to work with.6. Place in greased loaf pans and allow to rise again.7. After about 4 - 5 hours the dough was ready. Place in a preheated 450F for 5 minutes. Then reduce temperature to 400F and bake for 15 - 18 min until the top is browned and bread is done.8. Out of the oven. Allow to cool and slice.
Sourdough bread ready.
Enjoy!
Linking to Bake Fest #42 hosted by Mayuri.