- 3 cups flour
- 1/4 cup sourdough starter OR 1/4 tsp yeast (I only use starter these days so have NOT tested this with yeast)
- 1.5 tsp salt
- Combine flour, starter, salt and enough water to make a tacky dough. "Sticky and dense" is how I describe it. I just use a spatula or spoon for this, not my hands. I'm sorry, but I never measure this. I just pour into it's right. It will vary and depend on the type of flour you use and the humidity.
- Transfer dough to non metal, microwave safe container. I use my Multipurpose steamer at this point.
- Microwave a mug of water for a minute. Then put dough into the microwave with the mug of water.
- LET SIT AS LONG AS POSSIBLE TO RISE AS MUCH AS POSSIBLE. The longer the better, but this bread will taste good even if it's flat.
COOKING/BAKING - bake in oven if at all possible! If not.....
- In a microwave-safe lidded baker (or the steamer) cook the dough on high for about 6 minutes. The dough won't brown. You want to be sure it isn't totally raw in the middle if you test it. As you already know, your microwave is different from mine, so you may need to experiment.
- Ideally - finish it off in the oven or toaster oven. At least 400 degrees for maybe 20 minutes, no lid. Any amount is good. It will help it form a bit of a crust. if you just don't have the time, consider another minute in the microwave, if you find it needs a little more cooking.
I transfer the dough to my Multipurpose steamer to rise and to bake, because it works in both the microwave and the oven.
Bread just won't get brown and crusty in a microwave. But trust me, people will still eat it!
This version might yield a flat bread if you don't have time to let it rise.
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