Sourdough bread usually takes much longer to rise. Some people just add a little yeast to make the process go faster. . I don't. I believe some things are worth the wait. So with these recipes you will have to make a sponge which consists of about half the flour and liquid in your recipe and the starter. It takes anywhere from 2-24 hours for the sponge to ferment. If your starter is refrigerated I find it takes longer then when its been kept at room temperature. So I usually start the sponge before bed and its ready in the morning. Each rising will take 2-4 hours. The cooler the temperature the slower the rise will be.
You can use a sourdough starter to replace the yeast in most recipes but you have to make some adjustment by reducing the flour and the liquid in the recipe to compensate for the addition of the sourdough starter. You also need to leave out baking powders and soda.
Here are some recipes to begin using your starter:
Basic sourdough bread:
1 and 1/2 c warm (Not hot) water
1 tbsp sugar
1 c sourdough starter
1/2 c butter (Melted) or oil
6 and 1/2 to 7 and 1/2 c flour
1 tsp salt
In a large mixing bowl prepare your sponge by using the sourdough starter, water and 1/2 the flour. Stir until smooth and let stand loosely covered until it is fermented and full of bubbles. I do this before I go to bed. In the morning add half the flour and the remaining ingredients. Gradually add the rest of the flour until you have a soft smooth dough. It may not take all of the flour which is why the measurement varies. Turn out onto floured surface and knead until smooth and elastic. Place dough into a lightly greased bowl and turn to coat both sides. Cover and let rise until doubled. Punch dough down and form two loaves. Place in two lightly greased loaf pans. Cover and let rise again until doubled. Bake in preheated 350 degree oven until done. Crust will be firm and sound hollow when you thump it. Let cool 10 minutes in pan then remove to finish cooling on wire rack.
Honey Wheat Bread:
1/2 c warm milk
1/4 cup honey
3/4 cup starter
1 egg
1/4 c butter (melted) or oil
1 and 1/2 c bread flour Or all purpose
2 cups whole wheat flour
1 and 1/2 tsp salt
Make your sponge with the milk, half the flour and the sourdough starter. Let it sit loosely covered until bubbly and fermented. Add ALL the remaining wheat flour and half of the remaining all purpose flour and the remaining ingredients. mix gradually adding enough of the remaining flour to form a soft dough. Turn out on floured surface and knead until smooth and elastic. Place in lightly greased bowl turning once to coat both sides. Cover and let rise until doubled. Punch dough down and shape to fit one greased loaf pan. Cover and let rise until doubled. bake in preheated 375 degree oven for 40-45 minutes. Crust should be golden brown and sound hollow. Let cool 10 minutes in pan before removing to finish cooling on rack.
Enjoy
Southern wood Elf