French Sourdough Bread from a powdered starter

Name: French Sourdough Bread from a powdered starter
Prep time: 20 h
Cook time: 25 min
Yield: 1
Ingredients: 1 1/4 teaspoon French Sourdough Starter; 1 2 cups King Arthur Unbleached All-Purpose Flour or European-Style Artisan Bread Flour; 1 1 cup warm water; 1 all of the sponge (above); 1 3 cups King Arthur Unbleached All-Purpose Flour or European-Style Artisan Bread Flour; 1 3/4 cup warm water; 1 1 1/2 teaspoons salt (many artisan bakers prefer sea salt); 1 1/2 teaspoon instant yeast; 1 1/4 teaspoon French Sourdough Starter; 1 2 cups King Arthur Unbleached All-Purpose Flour or European-Style Artisan Bread Flour; 1 1 cup warm water; 1 all of the sponge (above); 1 3 cups King Arthur Unbleached All-Purpose Flour or European-Style Artisan Bread Flour; 1 3/4 cup warm water; 1 1 1/2 teaspoons salt (many artisan bakers prefer sea salt); 1 1/2 teaspoon instant yeast

French Sourdough Bread from a powdered starter was pinched from <a href="http://www.kingarthurflour.com/recipes/french-sourdough-bread-from-a-powdered-starter-recipe" target="_blank">www.kingarthurflour.com.</a>

"The starter you've purchased will allow you to make tasty bread with excellent texture, consistently, without the demanding job of keeping a sourdough fed. Any sourdough will change over time, due to native bacteria being introduced into it; using the powdered starter allows you to achieve the same results, batch after batch. Once you've opened and used some of the starter packet, close it tightly and freeze the rest for up to 6 months. Use the following procedure for this powdered starter: Before starting your bread, think about the following variables: temperature, water, flour, and time. Let's examine these elements before we get started. Temperature: If you're making the same bread recipe time after time, but getting different results, check that the temperature at which you keep your sponge (the initial mixture made from the powdered starter, flour and water) is consistent. There's not one exact optimum temperature that everyone will agree upon, because everyone doesn't like the same flavor in his or her bread. In general, try to keep your sponge between 70F and 90F. At cooler temperatures (65F or below), the sponge will take longer to develop than the stated 18 to 20 hours, and won't develop as much acid flavor.Water: If you have water that's heavily chlorinated, it will affect the flavor of the bread and the action of the sponge. Either use bottled water, or let the water sit in an open container for a day to let the chlorine dissipate.Flour: Use only unbleached, unbromated flour. The protein level in King Arthur Unbleached All-Purpose Flour, or European-Style Artisan Bread Flour, is perfect for crusty, country-style breads.Time: The hardest part of a recipe is, for us, stating a "rising" time. Just about everything you do while making bread can affect the rising time. Please be flexible and build enough time into your schedule to allow the dough to develop its optimum flavor and rise.Sourdough Bread This French Sourdough loaf is assertively sour; if you like San Francisco sourdough, this one's for you! Finally, find the help you need for all of your sourdough baking at our Sourdough Essentials page...."

INGREDIENTS

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1 1/4 teaspoon French Sourdough Starter

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1 2 cups King Arthur Unbleached All-Purpose Flour or European-Style Artisan Bread Flour

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1 1 cup warm water

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1 all of the sponge (above)

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1 3 cups King Arthur Unbleached All-Purpose Flour or European-Style Artisan Bread Flour

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1 3/4 cup warm water

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1 1 1/2 teaspoons salt (many artisan bakers prefer sea salt)

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1 1/2 teaspoon instant yeast

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