Sarah Palin: My Endorsement "Doesn't Amount To A Hill Of Beans"

Now you made me hungry for some Alaskan sour dough bread:

1 package Yeast
1 tablespoon Vinegar
2 1/4 cups Warm water
1 teaspoon Salt
2 tablespoons Sugar
2 cups Bread flour

Dissolve yeast in 1/4 cup warm water. Add sugar vinegar, salt, all purpose flour. Add remaining water until a creamy batter is formed. Place in a glass bowl, cover and let sit until it starts to ferment. About 3 days. Stir again until creamy. Replenish starter with equal amounts of flour and water that you use in the recipe and allow to sit out overnight to feed. Afterwards, store in the fridge and let it lager in the cool temperature. When using in a recipe, allow it to come to room temperature. Many allow the sour dough to ferment in the frig for one week between uses. However, letting it sit out overnight after feeding it works just as good. This starter takes about 1 1/2 months to become really sour.

The bread for 2 loaves:

1 cup ( 9 ounces) “fed” sourdough starter
1 1/2 cups (12 ounces) lukewarm water
5 to 6 cups (21 1/4 to 25 1/2 ounces) All-Purpose Flour
1 tablespoon salt
1 tablespoon sugar (optional)
cornmeal to sprinkle on pans

Pour the cup of starter into a large mixing bowl. Add the warm water and about 3 cups of flour. Beat vigorously. Cover this sponge with plastic wrap and put it aside to work. This period can be very flexible, but allow at least 2 hours and up to 8 hours. A longer period (at a lower temperature) will result in a more sour favor.

After the dough has bubbled and expanded, remove the plastic wrap. Blend in the salt, sugar, and remaining 2 cups of flour. Mix until the dough comes together, then knead, using your hands, an electric mixer, or a bread machine set on the dough cycle, until the dough is smooth and elastic. Add only enough extra flour to keep the dough from sticking. Place the dough in the bowl, cover, and let it rise until doubled, 1 to 2 hours.

Divide the dough in half. Shape each half into an oval loaf, and place on a lightly greased, cornmeal-sprinkled baking sheet. Cover, and let rise until doubled (this can take up to 2 hours). Remove the cover, slash the tops, and bake in a preheated 450°F oven for approximately 20 minutes, until golden brown. Remove from the oven, and cool on rack.

If Sarah can make this bread, she definitely is no quitter.

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