Difficulty: Medium - experience needed
Serves: one loaf
Dietary guidance: v
1/2 c. Sourdough starter
1 1/4 c. all purpose flour
1 c. lukewarm water
2 c. all purpose flour (1 3/4 and 1/4)
1 T. sugar
1/2 t. salt
1/4 t. baking soda
2 T. coconut oil (or use about 1 1/2 T. veg. oil)
Eight hours ahead mix with wooden spoon into a glass bowl 1/2 c. sourdough starter, 1 1/4 c. flour and a cup of warm water. Cover with a damp towel and let sit eight hours or overnight.
After eight hours, add to mixture 1 3/4 c. flour, sugar, salt, baking soda and oil. Stir with wood spoon until flour is absorbed and dough is smooth. If needed, add a pinch or two of more flour. Gather dough into a ball. Flour surface and knead dough with remaining 1/4 c. flour. If needed add more flour. Knead until elastic and smooth (8-10 minutes). Place in greased glass bowl, turn grease side up (I turn it onto a greased plate) and let rise 1 1/2 hrs. Dough is ready if indentation made by fingers remains. shape dough into a round loaf and place on a greased baking sheet. Make three 1/4" deep slashes diagonally across the top. Let rise 1 hour or until double. Brush with cold water and bake for 50 mins at 375°F in center, brushing once or twice more with cold water. Loaf is done when it is a golden brown and sounds hollow. remove from baking sheet and cool on wire rack.