Starter-Free Sourdough Bread

Ingredients:

• 3 cups bread flour

• 1 cup greek yogurt (I used fat free)

• 1 cup sour cream (I used fat free)

• 1 1/2 tsp salt

• 1 tsp active yeast

Directions:

1. Mix all ingredients in a stand mixer with the hook attachment for seven minutes.

2. Place in well-oiled large bowl, cover with oiled plastic wrap.

3. Allow to rise for at least eight hours in a warm room (up to 16, it becomes more sour with a longer first rise).

4. Knead softly for 1-2 minutes, be careful to leave some airiness.

5. Place back into oiled bowl for up to two hours, covered. I watch it and pull when it’s about doubled.

6. Cut parchment paper to fit your dutch oven, I used a 6.5qt one.

7. Place dough into dutch oven and cover with lid, place into cold oven.

8. Turn on oven to 425°F, cook for 45 minutes, checking at 30 minutes for a browned crust.

9. If your crust isn’t browning, remove lid (be careful, dutch ovens are very hot) and allow to cook without lid for the remaining 15 minutes.

10. Once cooked thoroughly, remove bread from dutch oven and place on a baker’s rack, don’t cut into it immediately. (The inside is still cooking!)

11. Once it’s sat on the rack for 10-15 minutes, you can cut into it.

12. Bread will be best for 3-4 days, but also freezes well!