Overnight Sourdough Bread - using a Kitchenaid

The starter can be made in the evening and then make up the bread in the morning.    Fresh Sour Dough!

Starter:
1 cup warm water
1 cup flour
1/2 tsp sugar
2 tsp yeast

Place all ingredients in a quart mason jar  (it will bubble and grow a bit)   cover with plastic wrap.

Allow to sit in a draft-free spot for 8-10 hours.  (the longer you let it sit, the more "sour" the flavor will be.

The next morning assemble these ingredients:
2 tsp yeast
1 tsp sugar
1/2 tsp salt
1 TBSP Olive Oil
1 tsp vinegar
1/2 cup warm milk (about 110, no higher or you will kill the yeast)
1 1/2 cup all purpose flour
1 1/2 cup whole wheat flour
2 TBSP Dough Enhancer, optional

These instructions are for a kitchen aid stand mixer but it can easily be done by hand.


Place yeast, sugar, milk, dough enhancer and olive oil in the bowl of the mixer and allow to sit for 5 minutes.

Stirring gently with the paddle attachment, stir in starter and vinegar.

Slowly start adding flour, starting with the whole wheat, about 1/2 cup at a time.

After about 2 cups of flour you can switch to the dough hook.  Continue adding flour until you get a ball of dough.   Allow to knead until it is smooth and elastic, adding a bit more flour if it is too sticky.

Place in a bowl that has been sprayed with cooking spray and turn to coat, allow to rise until doubled.  Punch down the dough and knead a few times.

Place in sprayed bread pans and allow to rise about 1more hour.

Bake at 350 fro 30 minutes (depending on loaf size).   Thump the loaf gently and if it sounds hollow, it is done.