BASIC SOURDOUGH BREAD
Plain white, simple sourdough bread. A great starter recipe to use if you are new to sourdough baking. The dough cycle of the bread machine can be used to prepare the dough, if you like. Prep time does not include proofing time for starter.
Provided by Donna M.
Categories Sourdough Breads
Time 3h50m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Before measuring out your 2 cups of starter culture, it must be proofed: To proof, I usually start with 1 cup of starter and stir into it equal parts of flour and warm water (for this recipe, 1 1/2 cups of each would be more than enough).
- Let mixture sit, covered loosely, for 8 to 12 hours-- the longer it sits, the sourer the flavor will be.
- At this point, measure out the 2 cups required for recipe, and return leftover starter to refrigerator for next time.
- Pour starter into mixing bowl.
- Melt butter (microwave works well).
- Add milk to butter and warm briefly (85 degrees F).
- Add the salt and sugar, stir until dissolved.
- Add this mixture to the culture and mix well.
- Add the flour, 1 cup at a time, stirring until the dough is too stiff to mix by hand.
- Turn onto floured board and knead in the remaining flour until the dough is smooth and satiny.
- Pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf.
- Place in lightly greased loaf pan (I spray with cooking spray), and let rise, covered, at 85 degrees F for 1 1/2 to 3 hours.
- When the dough rises 1 to 2 inches above the edges of pan, it is ready to bake.
- Preheat oven to 375 degrees F.
- Bake for 10 minutes, then reduce heat to 350 degrees F and bake an additional 30 to 40 minutes (baking time varies according to your oven and your personal taste--some like a darker crustier bread than others).
- Remove loaf from oven and brush the top lightly with melted butter; turn loaf out of the pan and cool on wire rack.
- If you prefer, you can shape this into a round or oval loaf and bake on a baking sheet.
THE BEST BEGINNER SOURDOUGH BREAD RECIPE
This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions. This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn't require tons of effort and time.
Provided by Jill Winger
Number Of Ingredients 4
Steps:
- In a large bowl, combine the starter and water.
- Stir in the flour, and then add the salt.
- Use a fork to mix everything together until it becomes stiff- then switch to your hands to bring the dough together in a rough ball (Remember: don't overmix! This is supposed to be a no-knead-style wet dough.)
- Keep the rough dough in the bowl, cover it, and let sit for 30 minutes.
- After this resting time is complete, stretch and fold the dough a few times to form it into a ball. (See the video for a walk-through on how to do this.)
- Cover the dough with a clean dish towel and let it rise in a warm place overnight or until doubled in size (or about 8 hours). I like to make the dough before bed and leave it in my turned-off oven (I leave the oven light on) to rise overnight.
- The next morning (or after 8 hours), turn the dough out on your counter. Fold it over a couple of times to tighten it into a ball, then let sit for 15 minutes.
- After this resting period is complete, gently shape the dough into a ball once more place into a well-floured proofing basket or a bowl lined with a well-floured dish towel. Remember: don't add too much flour and do not knead the dough!
- Cover and rise for 2-3 hours, or until doubled.
- Preheat the oven to 450°F.
- Sprinkle a thin layer of cornmeal in the bottom of a Dutch oven (optional, but this helps the bottom not to scorch).
- Tip the loaf out of the proofing basket onto a sheet of parchment. Lower the parchment into the Dutch oven.
- Place the lid on the pot and bake for 20 minutes.
- Remove the lid and bake for an additional 30 minutes, or until the loaf is deeply browned and crispy on top. (For a less crusty finish, bake for the entire time with the lid on.)
- Move to a cooling rack and allow the loaf to cool completely before slicing it.
SOURDOUGH
Baking a loaf of this dense, chewy bread requires making a fermented 'starter' from flour, but it's worth the effort
Provided by Cassie Best
Categories Lunch, Side dish
Time 1h
Yield Makes 1 loaf
Number Of Ingredients 5
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.
Nutrition Facts : Calories 245 calories, Fat 1.1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 47.9 grams carbohydrates, Sugar 1.4 grams sugar, Fiber 1.6 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
BEGINNERS ARTISAN SOURDOUGH BREAD RECIPE
Make your own delicious bakery quality artisan sourdough breads at home. This recipe is a good start for new sourdough bakers. It's a long process but an easy one. These breads are so worth it!
Provided by Diane
Categories Sourdough
Time P1DT1h40m
Number Of Ingredients 4
Steps:
- Make the STARTER AHEAD (This can take up to a week or more) AND DO NOT USE UNTIL IT IS ACTIVE ENOUGH TO FLOAT A TEASPOON ON A CUP OF WATER.
- This process balances your starter for best rise. Feed 100 grams starter with 100 grams flour and 100 grams warm water.
- Let sit overnight.
- It should pass the float test in 8 to 12 hours.
- If it does not repeat feeding.
- Pour the water into a large bowl.
- Add the ripe balanced starter to the water and mix thoroughly with a whisk or by hand until the floating cloud of starter is mixed completely into the water.
- Add the flour to the leavened water and mix with the dough bowl scraper or other spatula. At the end use wet hands to form a shaggy dough ball.
- Let it rest (autolyse stage) about an hour. This stage can be extended without worry up to four hours.
- After autolyse, add the salt to the bread dough. Use your hands to pinch and stretch the dough gently until the salt is mixed into the dough.
- Using your wet hands pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Repeat this process as you give the bowl quarter turns until the dough is stretched and pulled from each quarter of the bowl.
- Over the next 2 1/2 hours repeat the stretch and fold every 30 minutes for a total of FOUR times. The dough will change from a slimy ropy mass to a billowy dough with many air pockets and definite body as you stretch and fold it. DO NOT PUNCH DOWN THE DOUGH AT ANY TIME. Those air bubbles create the excellent crumb and flavor.
- The dough should become an elastic resilient dough that passes the window pane test. IF your dough is still breaking before it goes transparent when pulled. Do ANOTHER stretch and fold.
- Allow the dough to bulk rise IN THE BOWL at room temperature an hour or SO until it rises by 30 percent or so.
- Cover the bowl of dough with a plastic bag and set it in the fridge for 12 to 15 hours (Or overnight). It should continue to rise slowly so give it room in the bowl.
- Remove the dough from the fridge and let it sit on the counter in the bowl for two hours or until the dough reaches room temperature (or pretty close). The dough will soften and gently rise (a tiny bit) as it warms.
- On a clean unfloured counter pour out the dough into a large mass. Flour the top of the dough lightly but evenly.
- BEING CAREFUL NOT TO OVERWORK THE DOUGH-Form each half into a dough ball. The most efficient way to do this is to use the counter as your pivot point. Scrape in a circle around the dough (leave it unturned, flour side up). The unfloured counter will hold the dough center and create tension as you circle the dough with the scraper forming a ball. Repeat to form two dough balls. The DOUGH edge should be round and the dough ball should have some form and resilience to it.
- Let the dough balls rest for 20 to 30 minutes. They will spread out but should not fall off at the edge of the pancake. If they do, reform the loaves and bench rest them again to build the structure of the dough better.
- Gently slide the dough scraper under one of your dough balls and flip it over so it rests on the floured side.
- Now gently stretch and pull the dough over from the bottom to 1/3 up the loaf. Stretch and pull the dough from the sides to the dough middle. For the final stretch take the dough from the top of the ball and pull it all the way down to the bottom. Form a seam. Pinching the seam as necessary. (view the video for help here)
- Place the dough seam side up in your rice floured, cloth lined banneton or bowl.
- Rise in the fridge 2 to four hours.
- Set a baking stone (if you have one) on your oven bottom rack. Set your dutch oven with it's lid on next rack up (lower third of oven). PREHEAT oven to 450 degrees F. for at least 30 minutes.
- Keep the formed loaf in your banneton in the fridge until you actually need to place it in your preheated dutch oven. Cold dough will aide the oven spring.
- Remove one banneton from the fridge. Place the dough in your preheated dutch oven. I do this by flipping it into the dutch oven as gently as possible seam side down.
- Alternate method: Place high heat safe parchment paper over the banneton. Turn the banneton upside down so the dough falls gently onto the parchment paper.
- Score the loaf with your lame knife or a razor blade or sharp scissors. Scoring helps the dough rise better.
- Now pick up the scored loaf with the edges of the parchment paper, if using, and gently and carefully place it into your VERY hot dutch oven.
- Put the lid on the dutch oven and return it covered to your preheated oven.
- Bake 30 minutes at 450 degrees.
- Now REMOVE the lid (and parchment paper if using). Steam should come out. Hopefully the bread is a light golden color with a nice rise and set crust. Bake an additional 10 minutes UNCOVERED or until the loaf thumps hollowly and the surface gets dark(Caramelized darker than you are used to maybe) and the scored areas look shiny. (To prevent over browning turn the parchment paper (or foil) upside down over the loaf as it finishes in the oven.)
- Remove the dutch oven. Place the finished loaf on a cooling rack. Do NOT cut it for at least an hour to set the crumb.
- Return the dutch oven (with lid on) to the oven at 450 degrees F and preheat for 15 minutes. Repeat the process with the remaining loaf.
- To tell if your bread is properly done. Use your digital thermometer and insert it into the center of the loaf. It should read about 205 degrees.
- Other TELLS: Look at the crust and LISTEN to it cool. The crust should be 'shattery' which means as it cools it will crack. You can see it and hear it. This is bread music :) also a dull sounding bread is probably not completely baked. When you cut the loaf is should have a creamy but springy crumb with lots of aration.
Nutrition Facts : Calories 104 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 slice, Sodium 324 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SOURDOUGH BREAD: A BEGINNER'S GUIDE
This beginner sourdough recipe is perfect for bakers looking to jump right in! It's is a low-hydration dough, meaning it will yield a 'tight' crumb (small holes). It is great for sandwiches and toast.
Provided by Emilie Raffa
Categories Sourdough Bread Recipes
Time 14h
Number Of Ingredients 6
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!
BEST BREAD MACHINE SOURDOUGH
This recipe gives a slightly dense bread with a slightly chewy crust and a little tang from the sour dough, depending entirely on your sourdough. A "San Francisco" sourdough starter is appropriate for this recipe.
Provided by todgeimer
Categories Sourdough Breads
Time 3h15m
Yield 1 Two Pound Loaf, 10 serving(s)
Number Of Ingredients 7
Steps:
- Put first 4 ingredients in bread machine and stir gently. (yes, this works...).
- Let sit for about 10 minutes. Starter should start to bubble a little.
- Add flour, then spread oil and salt evenly over the flour.
- Select basic course or following custom settings if your bread maker has them:.
- Custom settings for Zojirushi BB-CEC20: Preheat - 20 Minutes ( I start cycle after mixing first four ingredients then add remaining three ingredients after ten minutes), Knead - 20 minutes, Rise1 - 40 minutes, Rise2 - 40 minutes, Rise3 - OFF, Bake - 58 minutes Medium or Dark crust setting ( I use medium), Keep warm - OFF.
- Check a few minutes into kneading and add flour or water as needed to get a just slightly tacky dough that sticks to your fingers like a strong post it note and stretches smoothly without tears when kneading. Sourdough bread dough is a little gloopier then regular white bread.
- See directions for making a starter or order a starter online.
- Like all sourdough breads wait until at room temperature before cutting or insides will clump up and tear the insides out of the loaf.
SOURDOUGH BREAD
Yes! You can make a tangy sourdough boule from scratch. Cooking it in a Dutch oven guarantees a delicious crunchy-chewy crust.
Provided by Food Network Kitchen
Time 16h
Yield 2 medium boules
Number Of Ingredients 8
Steps:
- For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
- For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
- Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
- Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
- Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
- Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
- Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
- About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.
More about "sourdough food"
75 SOURDOUGH RECIPES TO TRANSPORT YOUR SENSES TO TASTE ...
From morningchores.com
Estimated Reading Time 6 mins
- Picnicin’ Sourdough Pound Cake. Pound cake is my husband’s favorite dessert. It’s delicious and requires only basic ingredients most people keep in their kitchen.
- Sourdough Calzones. I love calzones. They’re an amazing Italian treat filled with cheese and other delicious ingredients. This recipe takes the traditional calzone one step further.
- Onion and Garlic Filled Bialy. Bialy isn’t a familiar recipe for many people. If you’re unfamiliar with it, it’s a loaf of bread which originated in Poland.
- Walnut and Rye Sourdough Bread. When your mind goes to sourdough, you might envision a plain loaf of bread with an interesting and delicious flavor. This recipe takes this a step further by incorporating rye and walnuts into a sourdough recipe.
- Sourdough in a Bread Machine. Many people love sourdough bread, but they don’t like it enough to make it from scratch. Sourdough takes more work than other types of bread because of the starter.
- Sourdough Breadsticks. If you’ve ever tasted sourdough bread, you know how delicious and tangy it is. The fermentation process adds a unique and wonderful flavor.
- Gluten Free Sourdough Starter. Making sourdough requires a starter. If you have a gluten allergy, you can feel as though this type of bread is out of the realm of what you can eat.
- Sourdough Breakfast Egg Casserole. I love overnight casseroles. They make breakfasts on important mornings a ton easier. This recipe is no different. It calls for sourdough bread in the bottom of the casserole, eggs, sausage, and cheese to top it off.
- Double Chocolate Sourdough Loaf. Do you love sourdough? Do you love chocolate? Do you have a sourdough starter in the works? If you answered yes to these questions, you have what you need to make this recipe.
- Sourdough French Toast. French toast is a delicious and filling breakfast. It’s a favorite for small children and adults alike. If you haven’t had French toast with sourdough bread, you’re missing out.
SIMPLE SOURDOUGH RECIPES FOR BEGINNERS - REAL PLANS
From realplans.com
Estimated Reading Time 5 mins
- Sourdough rye crepes. If you are new to keeping a sourdough starter, the best place to start is with recipes that don’t require the sourdough to have all the rising power.
- Sourdough pancakes. Similar to crepes, sourdough pancakes are another great way to start using a sourdough starter but aren’t as tricky to flip. I always feel like making sourdough pancakes is less work than normal pancakes, because the work is divided — make half the batter the night before and add the rest in the morning.
- Sourdough pie crust. Sourdough pie crust is another recipe that doesn’t need to rise. However, the pie crust must be kept cold when fermenting so that the butter doesn’t melt — it’s the chunks of butter that give a pie crust its flakiness.
- Sourdough lemon poppy seed muffins. The recipes are increasing in rising power! With muffins, though, the rise is dependant on baking soda, while the sourdough provides acidity for the baking soda to act.
- Sourdough pizza crust. With a sourdough pizza crust, the success of the final product depends on your starter. It just needs to rise a bit, enough to be soft.
- Sourdough maple einkorn dinner rolls. Soft and fluffy, these sourdough einkorn buns are sure to be a hit, even with those skeptical of sourdough. Einkorn is an ancient grain, the original wheat, that many can tolerate even if they don’t do well with modern strains of wheat.
- Traditional sourdough election cake. Once upon a time in America, voting was a community event that gathered together everyone to dance, visit, and join in the general revelry.
- No-knead sourdough bread. No-knead breads are seriously the easiest breads to make. No kneading, no waiting between various rises that you have to punch down.
14 BEST SOURDOUGH RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Basic Sourdough Starter. Sometimes called "friendship bread" because the starter grows so much that you can share it with your friends, sourdough starter is easier than you might think.
- Rye Sourdough Bread. Using rye flour instead of regular all-purpose flour gives this hearty loaf a denser texture and nuttier flavor. It requires a sourdough starter, so it does take some time, but the result will be well worth it.
- Russian Dark Rye Sourdough. Make this dark rye sourdough from Russia to accompany a rich soup, as a grilled cheese, or a base for pickled herring or other spreads.
- Sourdough Beer Bread. Just four ingredients stand between you and this yeasty, hop-scented bread. Beer and sourdough just make sense together, because yeast and hops are a match made in heaven.
- Sourdough Pancakes. Let's think beyond bread—these sourdough pancakes might just become your favorite go-to sourdough recipe. They offer just the right mix of sweetness and tang, all with a tender, chewy bite.
- German Dinkelbrot Spelt Sourdough Bread. Don't get intimidated by the multiple steps in this dinkelbrot, or spelt, rye, and sourdough bread recipe. It comes out nutty and light with a unique, hearty texture from spelt flour, an ancient grain that some say digests easier than wheat.
- Rye Pumpernickel Bread. Pumpernickel bread hails from the Northwest of Germany, where it originally came from rye berries and flour soaked and simmered then baked for 24 hours.
- Whole Wheat Sourdough. Traditionally, this country bread or landbrot was made in a communal oven and loaves were big enough to last at least a week, or until the next baking day.
- Potato Flake Sourdough. This variation of a Friendship bread sourdough starter uses potato flakes as part of the base. It can go on pretty much indefinitely, as long as you remember to feed it regularly.
- Basic Sourdough Loaf. You've birthed and nurtured your starter. You've watched it bubbling away and started smelling that delicious, funky yeast. Now what?
SIMPLE SOURDOUGH BREAD, STEP BY STEP - ALEXANDRA'S KITCHEN
From alexandracooks.com
4.9/5 (499)Category Bread
- Whisk the starter and water together in a large bowl with a fork or spatula. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 30 minutes.
- After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you’ve performed this series of folds 4 to 5 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and folding action. If you have the time: do this twice more for a total of 4 times in 2 hours. Note: Even if you can only perform one series of stretches and folds, your dough will benefit. So don’t worry if you have to run off shortly after you mix the dough.
- Cover the bowl with a towel and let rise at room temperature, about 8 to 10 hours at 70°F (21°C) or even less if you live in a warm environment. The dough is ready when it has increased by 50% in volume, has a few bubbles on the surface, and jiggles when you move the bowl from side to side. (UPDATE: In the past I have recommended letting the dough rise until it doubles in volume. If you’ve had success with this, continue to let the dough double. Recently, I have been stopping the bulk fermentation when the dough increases by 50% in volume, and I feel I am actually getting better oven spring in the end.) (Note regarding timing: If you are using 100 g of starter, the bulk fermentation may take less than 8 to 10 hours. If you live in a warm, humid environment, the bulk fermentation may take even less time. In the late spring/early summer, for example, my kitchen is 78ºF and the bulk fermentation takes 6 hours. It is best to rely on visual cues (increase in volume by roughly 50%) as oppose
- Coax the dough onto a lightly floured surface. Gently shape it into a round: fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you’ve come full circle. If you have a bench scraper, use it to push and pull the dough to create tension.
SOURDOUGH BREAD | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 1Total Time 50 minsCategory Family Store Cupboard RecipesPublished 2020-05-18
- The night before you want to bake, make the levain starter. Pour 50ml of tepid water into a large mixing bowl. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined.
- Leave, covered, in a warm place for at least 8 hours – it’s ready when lots of bubbles appear on the surface and the dough has a milky-sweet aroma.
- The next day, to make the final dough, pour 325ml of tepid water into a large mixing bowl and add 100g of the levain, which should float (the remaining levain can be fed and used as a new sourdough starter, or gifted to a friend).
- Now add the salt and 25ml of tepid water, scrunching them into the dough until fully combined. Set aside, covered, in a warm place for 30 minutes.
- Wet your hand slightly and give the dough four folds in the bowl, one at each ‘corner’. This is one turn. Repeat this process another three times at 30-minute intervals, turning the dough four times in total across 2 hours.
- To shape the loaf, tip the dough onto a clean surface and gently dust the top with a handful of semolina flour. Roughly shape into a round, being careful to keep as much air in the dough as possible.
- Dust a basket or cane banneton with semolina flour (or you can simply use a medium bowl lined with a clean, floured tea towel). Lightly flour the dough again and flip it over, so the flour side is on the worktop.
- Cover the dough with a shower cap (or oiled cling film) and allow to rest for 1 to 2 hours, or until increased in size by a quarter and looking bubbly.
- Place a heavy lidded casserole pot on the bottom shelf of the oven, then preheat to full whack (240ºC/464ºF/gas 9).
- Bring your loaf out of the fridge and scatter semolina over the top. Working carefully, remove the hot pot from the oven, take off the lid and gently tip your dough out into the pot, so now the pattern should be the right way up.
BASIC SOURDOUGH BOULE BREAD RECIPE | FOOD & WINE
From foodandwine.com
5/5 (1)Category Sourdough BreadServings 1Total Time 55 mins
- Stir together warm water and sourdough starter in a large bowl until evenly incorporated and mostly dissolved. Add bread flour; stir well until no dry bits of flour remain. Cover bowl with a kitchen towel; let stand at warm room temperature until almost doubled in volume, in volume and small bubbles appear on surface, 2 to 3 hours.
- Add 1 1/4 cups of the warm water to levain in bowl; stir until evenly incorporated and mostly dissolved. Add bread flour; using your hands, mix together until no dry bits of flour remain. Cover bowl with a kitchen towel; let rest at warm room temperature 30 minutes.
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- Five Seed Sourdough. Image Source: Five Seed Sourdough. Once you’ve tried making your own bread, there truly is nothing better than the delicious warming aroma of a home-baked loaf wafting out of your oven.
- Rye Sourdough Bread. Image Source: Rye Sourdough Bread. This Rye Sourdough Bread by Leno Regushadze is very popular in Russia and all around Europe. European rye breads tend to be dense, sour, somewhat moist, and earthy in flavor.
- Whole Wheat Sourdough Boule. Image Source: Whole Wheat Sourdough Boule. This Whole Wheat Sourdough Boule from Travis Piper is a real winner! This will likely be your new go-to bread for our daily breakfasts and sandwiches.
- Sourdough Pita Bread. Image Source: Sourdough Pita Bread. How do you make any bread better? Make it sourdough! Adding sourdough starter to the pita bread dough in this Sourdough Pita Bread from Travis Piper results in fresh, tasty flatbread that has that tangy sourdough taste.
- Sourdough Pretzels. Image Source: Sourdough Pretzels. Pretzels may or may not make you thirsty, but the idea of a twisted, chubby, salty cloud of dough baked to golden perfection is enough to make just about anyone hungry.
- Whole Wheat Sourdough Pizza Crust. Image Source: Whole Wheat Sourdough Pizza Crust. We all know that a good crust makes or breaks a pie. This Whole Wheat Sourdough Pizza Crust by Travis Piper will not disappoint because it tastes just like the sourdough bread we all know and love!
- Roasted Garlic Sourdough Knots with Pecorino. Image Source: Roasted Garlic Sourdough Knots with Pecorino. Nothing beats a freshly-baked loaf of homemade bread—especially in autumn.
- Avocado and Tofu Ricotta Sourdough Toast. Image Source: Avocado and Tofu Ricotta Sourdough Toast. Take your avocado toast game to the next level with this creamy and delicious ultimate brunch masterpiece, this Avocado and Tofu Ricotta Sourdough Toast by Ally McLaughlin.
- Sourdough Cinnamon Roll Deep Dish Apple Tart. Image Source: Sourdough Cinnamon Roll Deep Dish Apple Tart. Apple cinnamon rolls in a tart – need we say more?
SOURDOUGH 101 - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 1Estimated Reading Time 8 minsCategory Baking, Main DishTotal Time 168 hrs
- First, let’s talk flour. It’s actually a great idea to start out making you starter with 100% whole wheat flour. The microorganisms that make up sourdough seem to like it.
- The next day, I checked up on my starter. It was a bit discolored (gray) on top, which is totally normal. There were no bubbles or other signs of yeast activity, so I decided to leave it alone for another day.
- When I checked in the next day, I was pleasantly surprised to find quite a few bubbles on top of the starter. It had also risen slightly. See, that rubber band came in handy!
- At 10 AM the next morning, the starter was bubbly and almost doubled. Here you can see the rise. I fed it as before and set it aside.
- At 10 AM the next morning, the starter had a few bubbles on top. It had probably already risen and fallen overnight. The smell was about the same, but a bit milder.
- At 10:45 AM the starter had risen by about a third. The smell was more mellow and closer to a pleasant, yeasty sourdough starter. Here you can see how much it had risen.
- At 10:45 AM the next morning the starter had risen by about 2/3. It had a pleasant, yeasty smell. Here you can see how much it had risen. I decided to see if it would pass the float test: I dropped a small amount into a glass of water.
- At 8:00 AM the next morning I decided to give it the float test again. It passed! And then it sank a minute or two later. But I decided to go ahead and try baking with it, which we’ll get to in a second.
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