Heather's High Altitude Sourdough Bread

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A conglomerate of recipes, this is just what worked for me after experimenting at 6,500ft. to make “real” sourdough bread, experts say you should never use yeast. but up at 6,500 ft i found i needed a little kick to get my bread to rise. experiment at your altitude and location!!

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Steps

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To make the sourdough sponge / starter , take 2 cups flour , mix with 2 cups warm water , plus a cup of sugar.

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Mix and let sit a glass or plastic bowl with a towel on top for about a week in a warm place.

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After a beery smell starts to develop , you have sourdough starter ! mix any hooch back into the starter.

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To start your loaf of bread , you must proof your sponge.

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Do this by taking your sponge and adding a cup of flour and a cup of warm water to it.

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Place the sponge in a glass / plastic bowl covered with a towel , and leave in a very warm spot for an hour or until a frothy surface and beery smell develops.

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The longer your sponge sits out , the more of a sour flavor will develop.

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From here you can use two cups of the sponge in your recipe and save the other cup in a mason jar in the refrigerator.

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To the mason jar sponge , add another cup of flour , and another cup of warm water.

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Mix well.

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Loosely cap this jar to let it breathe a little.

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Dont forget to feed your starter cu.

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Ingredients

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sourdough starter, unbleached flour, butter, sugar, salt, dry active yeast