I had every intent of sharing sourdough bread with you to complete my 28 Before 28 List, however, there was just not enough time and enough free weekends available to do it. I will have the bread recipe posted soon though, I promise.
Source: Annie’s Eats
- 2 cups warm water
- 1 tbsp. sugar
- 1 tbsp. active dry yeast
- 2 cups all-purpose flour
1. Pour the water into a 2 quart glass bowl. Stir in the sugar until dissolved.
2. Stir in the yeast and then gradually whisk in the flour.
3. Cover loosely with a clean kitchen towel and place in a warm area.
4. Let it develop for 2-5 days, stirring once a day due to the separation that will occur. When the bubbling has subsided and a sour aroma has developed, stir once more and refrigerate until ready to use.