This is a recipe adapted from the book Artisan Bread In 5 Minutes A Day. I say adapted because of the type of flour I use. I recently purchased Hard White Wheat, Soft White Wheat and Hard Red Wheat berries and I am working on adapting all my recipes to include these flours instead of the all-purpose white flour. My changes are in italics.
The purpose of a sourdough starter is one for the flavor and two for the convenience (for me) of having fresh dough readily available to bake bread quickly. Since we started milling our own flour the time involved in baking bread has slightly increased and for me that is not a good thing.
Here is the recipe. If you can get through all the wording (it does seem extensive) and just follow the steps one by one you will realize making fresh bread every day really is not that daunting. Once you have your starter you will have 4 lbs of fresh dough to make bread with for the next 2 weeks.
Recipe posted by: Tracy Lytle
Read more: http://www.food.com/recipe/5-minute-artisan-bread-325571#ixzz1NH4CBBeQ