Sour Dough Wrap up

The sour dough wrap up. It wasn't so bad! It worked just as well as regular yeast and I'm glad I have some experience under my belt working with it. Sour dough is an acquired taste and my kids DID notice a difference. We all like the regular better....but if times come where I can no longer buy regular yeast I will remember how to get my own ;) I used it in my favorite bread recipe here. I didn't really measure...I winged it. I started with about 2 cups of my starter and then mixed in about 1 cup water. I then added enough flour till it reached the soft shaggy consistency. If you have been making "The" Bread recipe then you will recognise this texture. I then set it out to rise....it took about 6 hours where as the regular takes about 2 to 3. I just set it on top my hutch to work it's magic. I then placed it in the fridge and used it just like my regular dough. When you shape the dough after being in the fridge....it will take about twice as long before it's ready to bake...sour dough is just slower to rise.
Here's the starter mixed with water






Add enough flour to make loose shaggy dough.






Set somewhere warm to rise...I place it up high on my hutch. It took about 5 hours. See my butterfly gold Pyrex??? I LOVE that pattern :)










Here's what it grows into....a soft, slack dough that you store in the fridge for up to two weeks to use as you need.






I have been pre prepping some dough for pizza crusts for the freezer. I just take a softball sized lump, roll it into a ball then coat with some flour to slip in a zipper bag. I'm working on a stack for the freezer so I'll always have some on hand so no excuses to order pizza (except maybe if I'm very tired-need a break- or if company is coming)! Of course I'll have to remember to thaw them when needed :)