Mark’s “sour” dough starter recipe

So I  [Mark] was bored one day in between brews and I wanted to make some bread. I had the idea of making sour dough. Yeah I know, I know, starters take a lot of time to get nice and sour, so I set out to make it a little faster. I had a few sours going at the time so I made a small starter and set that aside in the fridge. It’s very basic.

Starter

Drew's 1yr 2yr 3 yr lambics

1yr 2yr 3 yr lambics

2 cups AP flour
2 cups warm water
1 TBSP sugar

About 2 TBSP sour dregs from the bottom of a bottle or fermenter

1. Mix all the ingredients in a bowl and place in a slightly oiled plastic sealable container.

2. Over time you will have to feed the starter to make the bacteria grow. All you have to do is pull out about a cup of the mix and replace it with 1 cup of flour every week or so. The cup you pull out you can start making bread with or throw out till it’s sour enough for your liking.

This starter will get sour after about 4 to 5 months instead of years of developing the flavor.

Basic sour dough bread

4 3/4 cups bread flour
4 tablespoons white sugar
1 1/2 teaspoons salt
1 (.25 ounce) package active dry yeast
1 cup warm milk
1 1/2 cups sourdough starter
1 extra large egg
1 tablespoon water

1. In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk. Stir in starter. Mix in the rest of the flour gradually, but you may need more depending on your climate.

2. Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.

3. Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.

4. Cut an X in the top of the loaf and then brush egg wash over the tops of loaves.

5. Bake at 375 degrees for 30 minutes, or till done.