Syl’s Sourdough Bread
Barm:
2 cups starter
3 cups flour
Scant cup warm water
Beat on low til only just mixed. Refridgerate.
Next day:
Take out, cut into pieces, letting warm up.
Then add 13 1/2 cups flour & barm.
4 tsp salt
4-5 cups warm water
Knead some slowly using dough hook. Rest. Knead more. Repeat process.
Grease hands and form rolls placing on greased pan. Cover and let rise.
If not making buns/rolls, place dough in pans. Cover. Let rise until at least double. Bake 350d egree F. 25-35 minutes.
2 cups starter
3 cups flour
Scant cup warm water
Beat on low til only just mixed. Refridgerate.
Next day:
Take out, cut into pieces, letting warm up.
Then add 13 1/2 cups flour & barm.
4 tsp salt
4-5 cups warm water
Knead some slowly using dough hook. Rest. Knead more. Repeat process.
Grease hands and form rolls placing on greased pan. Cover and let rise.
If not making buns/rolls, place dough in pans. Cover. Let rise until at least double. Bake 350d egree F. 25-35 minutes.