This is a sufficiently sour loaf to satisfy your craving for rich, tangy sourdough. The oil and milk lend a lighter texture and even crumb pleasing when you prefer something a little less rustic.
Day 1
Combine 1 cup Rye Starter, 2 cups milk or buttermilk, 2 Tbsp sugar and 2 cups bread flour. Cover and ferment 8-12 hours.
Day 2
Add 5 cups bread flour ( enough to make a workable dough), 2 teaspoons instant yeast, 2 Tbsp salt, and 1/3 cup oil. Knead 7 minutes until smooth and satiny. Allow to rise about 2 hours. Divide dough and shape into three loaves. Allow to rise over the edges of the bread pan, about an hour. Bake at 375F for 35 minutes.
Christie, you are the born homesteader gifted with the ability to describe what you do in an entertaining and educational way! Love exchanging thoughts and ideas with you! I look forward to the grape starter!
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