Sourdough Recipe With Yeast Food

EASY SOURDOUGH BREAD RECIPE

Steps:

• Combine all the ingredients in the bowl and stir until it is a chunky, loosely combined dough.
• Dump the dough onto a work surface and knead the dough with your hands until the dough is smooth. (Essentially, you are massaging the dough by stretching and pushing. This will help develop the gluten.) At this stage, it will be wet and sticky. Don't add more flour or your finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily.
• Place the dough into an oiled bowl. Cover the dough with plastic wrap or a towel and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more tangy, sourdough flavor.)
• Turn the dough out onto a work surface and knock the air out of it then form it into a round ball. (See notes)
• Place the ball of dough into a proofing basket or any container that is the shape that you want your bread to be shaped. (See notes)
• Let the dough rise again a second time for 3 to 6 hours** at room temperature until doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours-see notes).
• Pre-heat the oven to 450°F. When the oven is hot, tip the loaf of bread into a dutch oven or onto a baking sheet. Make a slash in the loaf with a sharp knife. Bake for 45 to 50 minutes.

SOURDOUGH

Steps:

• First make your starter. In a large jar (a 1litre kilner jar is good) or plastic container, mix 100g of the flour with 125ml slightly warm water. Whisk the batter until smooth and lump free, whisking will help incorporate some airborne yeast particles to get your starter going. Leave the jar or container lid ajar for an hour or so in a warm place (around 25C is ideal), then seal and set aside for 24 hrs.
• For the next 6 days you will need to 'feed' the starter each day. To do this, tip away half the original starter and add an extra 100g of flour and 125ml slightly warm water, whisking well each time, try to do this at roughly the same time everyday. After 3-4 days you should start to see bubbles appearing on the surface, and it will smell yeasty and a little acidic. This is a good indication that the starter is working. The time it takes for fermentation to begin can vary between 1 to 5 days depending on temperature and environment, persevere for up to 6 days, if you still don't see any signs of life, or the starter smells unpleasant, throw it away and start again. On the 8th day the starter should be quite bubbly and smell much sweeter. It is now ready to bake with.
• Now you can make your first loaf. Tip the flour, 225ml warm water, salt, honey and sourdough starter into a large bowl, or a table top mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in a machine, until combined, adding a little extra flour if it's too sticky or a little extra warm water if it's too dry. Tip onto a work surface and knead for about 10 mins until soft and elastic, if using a mixer, turn the speed up a little and mix for 5 mins. The dough is ready when it bounces back when gently pressed with a finger.
• Place the dough in a large, well oiled bowl and cover with an oiled sheet of cling film. Leave in a warm place to rise for 3 hrs. You may not see much movement after this time, but don't be disheartened, sourdough takes much longer to rise than a conventional yeasted bread.
• Line a medium-sized bowl with a clean tea towel and flour it well, if you have a proving basket you can use this. Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour. Place the dough, seam side up, in the bowl or proving basket, cover with a sheet of oiled cling film and leave for 6-8 hrs, until roughly doubled in size.
• Place a large baking tray in the oven, set to 230C/210C fan/gas 8, to heat up. Fill a small roasting tin with a little water and place this in the bottom of the oven to create some steam. Remove the large tray from the oven, sprinkle with flour then carefully tip the risen dough onto the tray.You can slash the top a few times with a sharp knife if you like. Bake for 35-40 mins until golden brown and hollow sounding when tapped. Leave to cool on a wire rack for 20 mins before serving.

WILD YEAST SOURDOUGH STARTER

Steps:

• I bought whole wheat berries at the health food store and ground my own flour in a coffee grinder from them because I wanted the yeast on the flour to be really fresh, but this probably isn't really necessary. The pre-ground flour at the health food store is probably quite fresh, also, and you can buy very small quantities in bulk.
• DAY ONE: Mix 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. Stir well, cover and let sit for 24 hours at room temperature.
• DAY TWO: Add 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. Stir well, cover and let sit another 24 hours at room temperature. You may, or may not start to see small bubbles at this point.
• DAY THREE: Add 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. Stir well and let sit 24 hours at room temperature.
• DAY FOUR: Stir mixture and measure out 1/4 cup--discard the rest. To the 1/4 cup, stir in 1/4 cup unbleached AP flour and 1/4 cup water. Let sit 24 hours at room temperature.
• REPEAT Day Four until mixture expands to double its size and smells yeasty. Mixture may start to bubble after a couple of days and then go flat and look totally dead for a couple more days. If this happens, at about Day 6 add the 1/4 teaspoons vinegar with your daily feeding. This will lower the PH and wake up the yeast, which will then start to grow.
• Once the yeast starts growing, starter should be fed equal parts of flour and water in a quantity sufficient to make enough starter for your recipe. Store the starter in the refrigerator when you are not using it. It needs to be fed equal parts flour and water once a week to keep it alive. Either use or discard at least half of it when feeding--THIS IS VERY IMPORTANT to maintian a healthy starter! If you forget to feed it for a few weeks, it probably will be fine but may take several feedings to get it back up to par.

SOURDOUGH (WILD YEAST) BREAD

Steps:

• DAY ONE: You will need 2/3 cups of active starter so refresh your starter with 2/3 cup flour and 2/3 cup bottled water. Cover and allow to ferment for 6-8 hours. Once the starter has been refreshed you can continue with the recipe, or refrigerate the bowl over night.
• MAKE FIRM STARTER:.
• If you have refrigerated the starter, remove it from the refrigerator and measure out 2/3 cups and place in a small bowl, cover with towel or plastic wrap and allow to warm up for one hour. If the starter is room termperatue then continue as noted below.
• Add one cup flour to the bowl; add the starter and mix together, adding only enough additional water so that you can knead this into a small ball. Should be about the texture of french bread dough. No need to work very long, just be sure that the flour is hydrated and the starter is evenly distributed.
• Place dough in small bowl sprayed with non-stick cooking oi, turn dough once and cover with plastic; allow to rise until doubled in size, approximately 4 hours.
• Place in the refrigerator overnight.
• NEXT DAY:.
• Remove the firm starter from the refrigerator and cut into about 10 small pieces with a pastry scraper. Mist with non-stick spray, cover with a towel or plastic wrap and let sit for 1 hour to take off the chill from the dough.
• To a large mixing bowel stir together the flour and salt.
• With a large spoon, stir in the starter pieces and enough water to bring everything together into a ball.
• Hand Kneading: Sprinkle counter lightly with flour and knead for 12 to 15 minutes.
• Kitchen Aid Mixer: Sprinkle dough lightly and knead with DOUGH HOOK for 4 minutes on medium-low speed; allow dough to rest for 5-10 minutes, and then mix for another 4 minutes.
• Additions such as garlic, nuts or cheese, should be added during the last two minutes of mixing.
• With both methods, adjust the flour and water as needed. The dough should be firm but tacky, like firm French bread dough. The temperature of the bread dough should be between 77º and 81º F.
• Lightly oil a large bowl and transfer the dough to the bowl, rolling around to coat with oil.
• Cover the bowl with plastic wrap and allow to ferment at room temperature for 3 to 4 hours, or until dough has doubled in size.
• Gently remove the dough from the bowl and divide into 2 equal parts (approximately 22 oz. each), being careful not to degas the dough.
• Gently shape dough into a boule, baguette, batard or rolls.
• Proof the dough in bannetons or proofing bowls, or on parchment-lined sheet pans that have been dusted with semolina flour or cornmeal.
• Mist the exposed part of the dough with spray oil and loosely cover the dough with a towel or plastic wrap.
• At this point you can either proof the loaves until doubles (2 to 3 hours), or retard overnight in the refrigerator. Or you may wish to do as I do, bake one now and retard the other for tomorrow.
• If retarding, remove them from the refrigerator approximately 4 hours before you plan to bake them.
• BAKING:.
• Place baking stone on middle shelf.
• Place oven-proof skillet or broiler pan in bottom of oven to use as a steam pan. (*I use a cast iron skillet,but a broiler pan will work just fine.).
• Preheat oven 500º F.
• Ten minutes before baking remove plastic covers.
• Carefully move dough to peel dusted with cornmeal or semolina flour.
• Score the top of the dough.
• Slide the dough onto preheat baking stone.
• Pour 1 cup hot water into the steam pan and close the door.
• After 30 seconds spray the oven walls with water and close the door (careful not to spray glass window).
• Repeat twice more at 30 second intervals.
• After the final spray reduce the temperature to 450º F and bake for 20-30 minutes or until the loaves are done.
• The centers should register 200º in the center on an instant read thermometer.
• When done they will be a rich golden brown and sound hollow when thumped on the bottom.
• Remove from oven and transfer to wire rack and cool for 45 minutes before slicing.

SOURDOUGH BREAD: A BEGINNER'S GUIDE

Steps:

• Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
• After the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.
• Now the dough needs to rise.
• Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. For example, in the summer rise times can take anywhere between 2-4 hours @ 85º F/ 29º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C.
• During bulk rise, you have the option to perform a series of 'stretch & folds' to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.
• Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
• Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to 'punch down' the dough; it will gently deflate as you fold and shape it.
• Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
• To shape, use a bench scraper to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.
• Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance. *See note below.
• Now the dough needs to rise again, but for a shorter period of time.
• Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this is what I do, now). Place the dough inside for a second shorter rise, about 30 minutes to 1 hour and cover with the lid of the pot or a very damp cloth. The dough ready when it is slightly puffy but not double in size.
• Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.
• Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.
• Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400 F. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
• You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F/ 96-98º C.
• Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don't cut too soon or else the inside will have a gummy texture!

EASY SOURDOUGH BREAD

Steps:

• To make your starter, place all the ingredients in a bowl and add 250ml cold water. Mix together thoroughly with a spoon until you have a spongy mixture, then cover with cling film and leave at room temperature at least overnight, but up to 24 hrs if you have time.
• To make the bread dough, tip the ingredients into a clean bowl and add 1 tbsp fine salt, 200ml cold water and your starter. Bring all the ingredients together to a dough, adding a splash more water if too stiff, then tip out onto a lightly floured surface and knead for at least 10 mins until smooth, elastic and springy (this will take 5-7 mins in a mixer with a dough hook). Place the dough in a clean, lightly oiled bowl, cover with cling film and leave until doubled in size - about 1 hr at room temperature, 3 hrs in the fridge (see tips, below).
• Tip the dough onto a floured surface and gently shape into a round - you don't want to knock too much air out of the dough. Dust a piece of baking parchment heavily with flour and sit the dough on top. Cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Heat oven to 220C/200C fan/gas 7. Place a sturdy flat baking tray on the middle shelf of the oven and a smaller tray with sides underneath. Dust the dough with flour and slash with a utility knife. Slide the bread onto the hot tray on top and throw a few ice cubes (or pour some cold water) onto the tray below - this creates a burst of steam, which helps the bread form a nice crust. Bake for 25-30 mins until the loaf sounds hollow when tapped on the bottom. Leave the bread to cool completely.

23 BEST SOURDOUGH DISCARD RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

A BEGINNER'S BASIC SOURDOUGH STARTER USING YEAST

Steps:

• Gather the ingredients.
• In a medium bowl, add the warm water and yeast. Mix until the yeast is dissolved.
• Stir in the flour and mix until smooth.
• Transfer the starter into a container at least 4 times larger than the liquid starter (such as a 1/2-gallon ice cream container or Mason jar). This will allow room for the starter to expand.
• Cover the container with a cloth napkin or kitchen towel and hold it in place with a rubber band.
• Set the starter in a warm spot for five days, stirring once a day. Feed the starter daily or weekly according to the directions provided in the How To Feed Your Starter box below.
• Properly cared for, your starter should be ready to use in five days. Read more about How to Store Your Starter in the box below.

DARK & LIGHT SOURDOUGH STARTERS

Steps:

• Dark Sourdough Starter: Mix all the ingredients of the raisin water and cover the dish with a plastic wrap. Let it rest in the room temperature until you notice it bubbling and smelling alcoholic. Mix it daily. Depending on the weather temperature this might take 3-5 days. 1st Day: 1. Sieve the raisins out in the morning and take the fermented raisin water. The raisins can still be used for baking. 2. Add 60 grams of rye flour into the raisin water and mix it well. Still cover it with a plastic wrap and leave it in the room temperature. 3. Feed the starter in the evening, adding 60 grams of water and 60 grams of rye flour.
• 2nd Day: Feed the starter in the morning, adding 60 grams of water and 60 grams of rye flour. Put the starter in a sealable container and keep it in the fridge from now on.
• 3rd Day: Feed the starter in the morning, adding 60 grams of water and 60 grams of rye flour.
• 4th Day: The sourdough starter has succeeded and is ready to use if it bubbles and is stretchy.
• Light Sourdough Starter: A working light sourdough is recommended to be started with rye first. Hence split your dark starter in two containers. For one container add some rye flour with water and for the other one use wheat. After this it takes a while until the light starter has been used enough to consist almost entirely out of wheat. Before that some mixed bread is being made.
• Feeding a Starter: A sourdough starter is fed at least once a week though once every few days is most recommended. It happens by replacing the used starter in grams, half by water and half by flour. According to my experience wheat needs feeding more often than rye. It happens by replacing the used starter in weight, half by flour and half by water. Thus the yeast strain stays alive and the amount as similar. More or less water and flour can be added of course, depending on how much starter is needed. Tiniest amount of starter is needed to make more so you can add a relatively large amount of water and flour as long as it's allowed to ferment. Always remember to mix the starter even. As long as it bubbles it's a sign that it can be used again.
• Replacing the Yeast with a Sourdough Starter: 1. 100 grams of sourdough starter is equal to 25 grams of fresh yeast or 8,3 grams of dry yeast. 2. The amount of other flour and liquid in the original recipe should be decreased with the amount found in the sourdough starter, to keep the texture similar. 3. A half of the starter's weight is water and thus it's easy to get the volume from the grams. For example, 100 grams of water is in 200 grams of starter. It's the same as 100 milliliters or one deciliter. 4. 100 grams of rye flour equals 182 ml (55 g/100 ml) and 100 grams of wheat equals 154 ml (65 g/100 ml). 5. The leavening time should be at least double compared to the original recipe because the yeast strain is not completely similar to the one bought in the store.
• Active Sourdough Starter: An active sourdough starter is the beginning of a dough which is made by mixing flour and water into a small amount of sourdough starter from the fridge. It will be left into room temperature for 6-8 hours (overnight) and thus it's ensured that the starter is at the peak of its activity. This is how less sourdough starter is needed in the fridge and the recipe is more likely a success, compared to using the starter directly from the fridge. The active sourdough starter is also known as levain in French. The amounts are counted according to how much starter is needed, and what kind. 1. Moist starter: 1 part starter, 1 flour and 2 water. This makes sour bread with leavening of 4 hours. 2. Regular starter: 1 part starter, 1 flour and 1 water. Used for most breads with leavening of 6 hours. 3. Dry starter: 1 part starter, 2 flour and 1 water. Makes bread with a full taste instead of sour with leavening of 8 hours.
• Dehydrating a Starter: If the starter is needed to be preserved for later use then it can be dried. 1. Spread the starter as a thin and even layer on a baking tray lined with baking paper. Let it rest uncovered in the room temperature for about 18-24 hours. 2. The starter is ready to be preserved when it clearly detaches as dry chips. The yeast will go dormant ja keep indefinitely in the room temperature, protected from moisture.
• Rehydrating a Starter: 1. Weight the dry chips and put them in sealable container. 2. Add water by double the weight of the chips and close the container. Let the chips dissolve for about three hours in the room temperature. 3. Add water by the weight of the chips and flour by double the weight. Mix it well and seal the container. The bubbling should start after this. 4. Move the container into the fridge and feed the starter normally until it has awakened properly.