Wednesday, June 24, 2009

Sourdough Success!

sourdough bread
We have been trying for over a year to make a decent sourdough starter and loaf of bread. The starter always goes bad on us and the bread is too..well, sour. Finally, we have come up with both starter and recipe that have worked very well for us.

Sourdough Starter

1 cup flour
1/2 cup water

Combine in glass jar (we use a quart wide mouth jar). Stir well, with a wooden spoon. Cover. Let sit 3 days before using for the first time, stirring every day, and do not refrigerate for the first 3 days.
Once your starter is ready, you must stir it every day, unless you refrigerate it. If you will not be using it for a few days, it is best to refrigerate.
Take starter out of the refrigerator the night before you plan on using it.
It is best to use wood, glass or ceramic bowls and utensils, basically anything but metal. Metal can inhibit fermentation.
Always replenish starter after using.

sourdough, after kneading

Sourdough Bread

3 1/2 cups flour
1 1/4 cup warm water
pinch sea salt
1/4 cup sourdough starter
flour; for kneading (it could take up to a cup or more flour for kneading)

Generously grease a bread pan.
Combine all ingredients and mix until dough forms.
Turn out on a well floured board and knead until well mixed,(adding more flour as needed) about 10 to 15 minutes, dough will become elastic and smooth.
Form dough into a loaf and place in bread pan.
Let sit in a warm place to rise, this could take 4 to 6 hours, maybe even longer, depending on room temperature.
Place bread in a cold oven and place a pan of water on the oven floor.
Bake at 425°F for 15 minutes, then lower heat to 350°F and cook about 35 minutes more.
Remove from pan and let cool on a wire rack.
Don't forget to replenish your sourdough starter.
Makes one loaf of bread

5 comments:

  1. Hi there - I am so looking forward to trying your sourdough starter and bread recipes. I just need to know how to replenish the starter when I have used it.

    Thanks so much!

    Jacquie

    j-fleming@nf.sympatico.ca

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  2. Hi Jacquie,
    Add more flour and 1/2 the amount of water. For example,if you add 1/2 cup of flour then add 1/4 cup of water. Stir well (with a wooden spoon, if possible) and leave out for the day before refrigerating or using. Good luck, and don't get discouraged. I hope this recipe will work for you, as I said in the post we have been trying a long time to get a starter/recipe that works for us, and this one does. I hope you will have luck with it, too!
    Nancy

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  3. Jacquie, I also wanted to let you know that it could take up to a cup (or more) flour for kneading. (I just added that to the recipe.) This is a very sticky dough, so don't be afraid to add flour when kneading.
    Nancy

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  4. Thank-you! Thank-you! Thank-you! I made a couple of loaves of this bread today and they turned out beautifully and oh so good! (I replaced some of the water with honey and olive oil.) I have wanted to stop using commercial yeast and make our sandwich bread using sourdough, but had never found a recipe that I was happy with, until now. :)

    Anne

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  5. Anne, I am so glad to hear you had good luck with the bread recipe : )
    Thank you! Nancy

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