May 1, 2012
INGREDIENTS6 ½ cups plus ? cup (3 lb. 6 ? oz.) tap water, heated to 115°
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¼ tsp. active dry yeast
4 ¾ cups plus ? cup and 2 tbsp. (1 lb. 9 ? oz.) all-purpose flour
4 cups (1 lb. 4 oz.) bread flour
1 cup (8 oz.) apple cider, at room temperature
½ cup (2 oz.) dried cranberries
2 tsp. (½ oz.) kosher salt Canola oil, for greasing
½ cup ice cubes
INSTRUCTIONS1. In a large bowl, stir together ? cup water, ¼ cup plus 2 tbsp. all-purpose flour, and yeast until a smooth paste forms; cover with plastic wrap, and let sit for 24 hours. Repeat this process for the next eight days, adding ? cup each water and flour the second and third days and ¾ cup the remaining days, to make the starter (which you can keep alive, in the fridge, by adding the same amounts once weekly.)
2. On the 10th day, place ¼ cup starter in a bowl and stir in ? cup water, ¾ cup bread flour, and ¼ cup apple cider to create sourdough culture (Figure A); let sit for 12-24 hours, until ready to bake.
3. Uncover culture and add remaining ?...
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