sourdough bread with no discard, no mixer and an arthritic hand
I keep 1 cup of sourdough for making my breads and bagels
Recipe
1 cup of sourdough starter
1 bottle (16.9 oz) of purified or distilled water
1 cup of flour to start.
in a bowl mix together and allow to sit for 15 minutes
add an 3 cups more of flour. this should be very liquidey. Allow to sit on your counter for 8 to 12 hours. After 8 to 12 hours give it a good stir. Add 1 or more cups up to 2 cups of flour, 1 teaspoon of salt, 2 tablespoons of sugar and (not shown) 1/4th cup of vegetable oil. Kneed until everything is combined. Allow to sit for 30 minutes to an hour then kneed for 2 minutes. Return the dough to the bowl and cover until doubled in volume. Preheat your oven to 425 degrees. Separate your dough into buns, loaves, or bagels