Dan’s New York Jewish Sourdough Bread

Starter:

1. stir about 100 g of the flour (a quarter), vinegar, natural yogurt, cumin and cardamom with enough water to form a liquid dough.

Cover and leave in a large baking bowl (not plastic or metal) in a warm place for 24 hours.

The following 3 days, at about the same time, add about 100 g of flour, 1 tsp of sugar and the corresponding amount of water. Stir vigorously.

3. In the morning after the last addition, the sourdough should be ready. It should give off a pleasant sour odor when stirred and contain tiny bubbles. Remove the amount of starter needed for the recipe and keep the rest in a canning jar in the refrigerator. The next time you bake bread, mix it with flour, water and sugar and let it stand for one night.

Again, take off the starter quantity needed for the recipe … etc. This procedure should be done at the latest after 6 weeks, otherwise the sourdough will die off leisurely.

Bread:

1. remove crusts from stale bread perhaps, soak in water, squeeze, mash with fork to a pulp. (Should yield about 1/3 liter quantity).

2. mix with remaining ingredients (crumble yeast) and knead heartily for 10-15 minutes. Add flour if necessary, dough should not stick too much at the end, but must still be wet. Shape into a ball and leave in a warm place for 3/4 hour with the lid closed.

3. knead, divide into 2 or 4 pieces. Either place loaves on a baking sheet covered with semolina o.

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