I discovered Crusty Sourdough bread in San Francisco years and years ago and I just loved the taste, texture and the toughness of those delicious loafs.
Sourdough bread is exactly that, a bread made from a “starter” that is allowed to mature over time.
In the Cowboy culture (campfire dutch oven cooking) every cook has his/her sourdough “starter” which is usually flour, water and “time” with “time” being the most important factor. They nurture it and feed it until it ripens to their satisfaction. The hubby has had a container of his awesome starter in the fridge as long as I can remember. I just love it when he brings out his “starter” and his cast iron dutch ovens for a delicious meal in the “old” manner of cowboy chuck wagon style cooking. (Such as his Dutch Oven Texas Peach Cobbler) Over the years we have made Sourdough biscuits, pancakes, sourdough rolls and loafs in this manner.
While this Sourdough Crusty Bread recipe is not exactly like the great Sourdough breads of San Francisco nor does it taste exactly like the Cowboy Sourdough Breads of yesteryear, it is now my absolute go-to bread to satisfy those cravings for a sourdough crusty bread. It doesn’t take as long as Cowboy starter but you will need to get this starter going a couple of days before you wish to serve the bread.
I must confess it did take several rounds (failed attempts) to get this recipe to mine and the hubby’s satisfaction but we are happy with this result.
For the Starter
- 2 cups of flour (all purpose)
- 1/2 teaspoon yeast
- 1 cup of warm water
For the Bread
- 3 cups flour (all purpose)
- 3 teaspoons salt
- 2 Tablespoons sugar
- 2 teaspoons yeast
- 1 Tablespoon olive oil
- 1 to 1 1/4 cups of warm water
- 1 egg
For the Starter
For the Bread (start about 5 hours prior to serving)
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