Will this recipe work with sourdough starter?
My starter is coming along nicely. I keep it a room temp and feed twice per day. I've made 3 loaves so far. One failure. One semi-success. One not-that-great (should've risen longer, but I was impatient).
Anyway, I confess, I am not in the sourdough game to make bakery-worthy, beautiful, artisan loaves. I have three small children, I homeschool them, and I work part-time. I don't have time to devote to long periods of kneading, etc. I got interested in sourdough bread because of the health benefits, and because I prefer to feed my kids nourishing foods instead of chemical-laden processed stuff.
So, before I discovered sourdough, I used this recipe. It's known as a "make ahead" dough. You put it together (I just threw everything into my KitchenAid), then toss the ball of dough into a greased container, cover, store in fridge for up to a week. Anytime you wanted fresh bread, simply pull of a hunk, shape, and put in pan. Cover and let rise (typically 3 hours in my kitchen), then bake. So all I had to do is make the dough once a week and I could have fresh bread most days with little effort. Note: this is a white sandwich loaf, NOT an artisan loaf. My kids only like the white stuff.
Here's the recipe:
3 teaspoons active dry yeast
1 1/2 c warm water
3 T sugar
1 1/2 t salt
2/3 c butter, soft
1 c lukewarm mashed potatoes (they say this helps keep dough moist in fridge)
7 - 7 1/2 c flour
I was thinking about trying this by replacing the yeast with my starter and adjusting the water/flour quantities accordingly. Now, I know this is measured by volume not weight, but I am willing to tweak and experiment to get that part right. I also realize that a longer rise time is going to be necessary. I figured 2 hours at room temp immediately after making dough, then stored in fridge for up to 5 days. After I pull off a hunk and shape and put in pan, I thought an overnight rise at room temp might work.
Thoughts? Am I crazy to even try this? Is there something like this already out there?
The reason I want something like this is that it's easy, I only have to make dough once a week, and it will (hopefully) make a whiter (i.e. less artisan) bread for my kids. But I'm new to this and would love to get your thoughts before I get elbow deep in flour.
Thanks so much!!!