30 by 30: Sourdough Bread

I was very pleased with how this sourdough turned out. It had a great sour flavor even though it was the first loaf from my starter. The sourdough starter takes about a week to ferment before you can use it but it gets stronger the longer you feed it. I didn't keep my starter since we will be moving in a few months but I plan on making a new starter once we are settled in our new place!

Sourdough
Recipe from AllRecipes

Starter:

1 (.25 oz) package active dry yeast
2 cups water
2 cups all purpose flour

In a large non-metallic bowl mix together starter ingredients. Leave in a warm place to ferment for 4-8 days. When mixture is bubbly and has a pleasant sour smell, it is ready to use. (To continue growing the starter, replace with equal parts flour & water... for example, if you use 1 cup starter add in 1 cup water and 1 cup flour with a pinch of sugar. Leave to ferment again). Refrigerate starter once fermented.

Bread:

3/4 cup warm water (110 degrees F/45 degrees C
1 cup sourdough starter

1 1/2 teaspoons salt

2 2/3 cups bread flour

1 1/2 teaspoons active dry yeast

Mix water and yeast; let sit until bubbly. Add remaining ingredients and knead until smooth and elastic. Let dough rise until doubled in size. Punch down and shape into loaf. Bake at 375 for 30 minutes.