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  • Summary

    Editor's note: To make your own sourdough starter, follow Beranbaum's instructions. This bread is as homespun as bread can get, using a stiff sourdough starter cultivated from wild yeast. It has a characteristic sourdough profile: tangy, complex flavor; thin, crisp crust; and springy moist crumb with uneven holes of moderate size. I love this small loaf because of the size of the whole slices when cut. Also, for those who may have just one banneton (dough-rising basket), I wanted to provide a recipe for just one loaf. A loaf of this size is ideal for two people for three days, with a few slices to share with anyone who comes by to visit. If your family is larger, you will want to double the recipe. Sharing the sourdough starter for bread is a time-honored tradition around the world. I got my first starter from Kurtis Baguley, a baker in San Francisco. And when my friend Angelica Pulvirenti asked me for a bread recipe to use on her boyfriend's boat, one that was easy and had good keeping qualities (so it wouldn't mold from the humidity), I gave her this recipe and some of my starter to make it. She was especially delighted because sharing a bread starter was a long-standing custom in a small village near Ragusa, Sicily, where she grew up. She said that her mother, at the end of baking day, always passed some of her unbaked bread dough to her friends. She loved the sense of community this imparted and is thrilled that she and I are continuing it. TIME SCHEDULE Stiff Sourdough Starter: minimum 13 hours, maximum 34 hoursMinimum Rising Time: about 9 hoursOven Temperature: 475°F, then 450°FBaking Time: 25 to 30 minutes

    Ingredients

    • a heavy-duty mixer with dough hook attachment;
    • an 8-inch banneton or small colander lined with a towel;
    • a half sheet pan lined with a nonstick liner such as Silpain or parchment;
    • a baking stone OR baking sheet
    • sourdough starter: 1/3 cup (2 3/4 ounces or 75 grams)
    • • for storing: scant 1/4 cup (1.75 ounces or 50 grams)
    • • for this bread: 1 tablespoon plus 2 teaspoons (1 scant ounce or 25 grams)
    • bread flour: 1 1/3 cups, divided (7 ounces or 200 grams)
    • water, at room temperature (70 to 90°F): 1/2 cup minus 1 tablespoon, divided (3.5 ounces or 100 grams)
    • bread flour: 1 1/4 cups (7 ounce or 200 grams)
    • water, at room temperature (70 to 90°F): 2/3 liquid cup (5.5 ounces or 154 grams)
    • stiff sourdough starter (from above): 2/3 cup (5.25 ounces or 150 grams)
    • salt: 1 scant teaspsoon (scant 0.25 ounce or 6 grams)

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 81 % Daily Value *
    • Total Fat: 2 g 3.06%
    • Saturated Fat: 1 g 2.93%
    • Trans Fat: 0 g %
    • Cholesterol: 1 mg 0.21%
    • Sodium: 88 mg 3.66%
    • Calcium: 20 mg 1.99%
    • Potassium: 42 mg 1.2%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.4%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 15 g %
    • Dietary Fiber: 0 g 1.81%
    • Sugar: 12 g
    • Protein: 1 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0.19%
    • Vitamin C 0.23%
    • Vitamin D 0.24%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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