Bread Recipes - Sourdough Bread

Sourdough Bread -
I found a sourdough bread recipe this week and experimented with it over the week-end. My family devoured it quickly before I could take a picture so the one here isn't of my endeavors, but looks similar.

Apparently, the recipe can be used to make pizza dough too. You don't need to let it rise the second time for pizza.

Sourdough is a little less predictable than regular white bread so it may not always come out the same.


If you are looking for a basic white bread recipe, hop on over to Blissful and Domestic.

Sourdough Bread

Starter:

1 tbsp yeast

2 cups water (lukewarm)

2 cups white flour

Add yeast to water in a non-metal container – Tupperware works best. (I usually wait until it starts to ferment (bubble) before I add the flour. You can add a little sugar (about ½ teasp) to get it working.

Add the flour.

Stir to combine the ingredients.

Cover with plastic wrap and leave at room temperature for about 48 hours. It will foam and make a slightly sour smell.

Note: If it turns strange colors throw it out and start again.

Feeding starter: Each time you take starter to make bread, add 1 ½ cups water and 1 ½ cups of flour. Stir and cover loosely. Put in refrigerator for next time you need it. Stir before using it.

Bread – 2 loaves:

5 ½ cups flour

2 cups starter

1 tbsp. salt

1 cup water

1.      Dissolve salt in lukewarm water.

2.      Measure flour into a bowl (I use a large Tupperware mixing bowl as it’s best not to use metal)

3.      Make a well in the middle of the flour and add salt and water once salt is dissolved

4.      Stir starter and add 2 cups to the flour (you'll have some over to use again)

5.      Mix, then knead into a ball and continue kneading until it becomes smooth (several minutes)

Cover with a damp towel and leave overnight. It should double in size.

Note: As I use a Tupperware bowl I put the lid on but don’t “burp” it.

Punch down the risen dough, divide in half and shape into a round loaf. With a knife, mark an X on the top of each loaf. Put on a greased baking sheet and cover with a damp towel for about 4 hours (room temperature).

Place a pan of water on the bottom shelf of the oven.

Bake the loaves at 400 degrees for 35 minutes.

Note: Some recipes suggest baking for ten minutes then brushing water on the top and returning to the oven for an additional 25 minutes.

You should be able to use the starter for several weeks but if the loaves stop rising sufficiently make a new starter.