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Faux Sourdough

Hannah Kaminsky, Bitter Sweet


Faux Sourdough

Directions

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To begin, dissolve sugar into water and sprinkle yeast on top. Allow to proof for about 5 minutes until active and frothy. Mix in “yogurt” and begin to work in flour (1 cup at a time). Add salt, ginger and citric acid along with first measure of flour. Use dough hook on your stand mixer if you have one, and allow it to knead slowly and create a sticky but workable dough. Err on the side of using less flour for now, you can always work more in later.

Let the machine continue to knead dough for about 10 minutes on low speed. Cover bowl, stash in fridge, allow to sit for 12 – 24 hours. Yes, that long! Your patience will be rewarded.

Lightly grease 9 x 5 inch loaf pan, set aside. Turn out dough onto lightly floured surface (have more flour ready if needed). Knead dough by hand for about 10 minutes (adding more flour if too sticky). Let it rest another 10 to allow gluten to relax a bit before shaping. Flatten dough into a rectangle slightly shorter than 9 inches, roll it up tightly. Place the roll seam-side down in your prepared loaf pan.

Allow loaf to sit for 60 – 90 minutes, until just barely peeking above the rim of pan. Bake in 375° degree preheated oven for 35 – 40 minutes, until golden brown. Let cool completely on a wire rack before slicing.

*By “potato water,” (the water that was used to boil potatoes), which is full of tenderizing starches and excellent for bread making (pasta water can also work or in a pinch, 1 tsp. potato starch whisked into the water).