Ingredients
-
1
-
6
-
1
-
1 1/2
-
3
-
3
-
1
-
-
-
-
-
-
-
-
Directions
Homemade Sourdough Bread,Soft crust, tangy sourdough flavor makes this one of my favorite sourdough bread recipes. A response to those who feel the bread is not sour enough. The taste of the bread relies heavily on the ‘sourness’ of the starter, which varies from area to area. Here is a suggestion from King Arthur Flour on making bread ‘more sour’, hope it helps: In general, you can achieve a more sour taste by allowing the dough to ferment for a longer time at a lower temperature. However, the climate you live in and the strains of wild yeast naturally present in the air around you also influence how sour your bread turns out. Some bakers add some extra zing by adding “sour salt” — not actually a salt at all, but pure citric acid. (This is available through mail order from The King Arthur Baker’s Catalogue(R) at 1-800/827-6836),This is bar none the best bread recipe I have tried, and I’ve been baking bread since I was a teen. The bread had not only awesome flavor, but great texture also. I made loaves of bread, as well as hamburger and brat buns. The bread stays soft, so a loaf is still good for sandwiches 3 & 4 days later. It has enough texture to hold up to brat and italian sausage toppings.
I have experimented with using 1/4 C vital wheat gluten, which I like. I have also used up to 3/4 C fresh ground wheat flour, which also works fine in this recipe. I plan to up the wheat flour to see where I get that balance of soft, yet still has nutrition value.,I don’t know what happened. Followed the recipe to the letter and it was an epic fail! I knew going into it that it would not have a strong sour taste because my wild yeast starter is only 6 days old. But the bread was to hard and it did not rise very much on it’s second rise. Also tasted like it needed more salt. I am not rating this recipe or commenting on it as a negative or bad recipe, maybe someone could message me and give me some pointers….this is my first attempt at a sourdough.
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Steps
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1
Done
|
Bring Sourdough Starter to Room Temperature. |
|
2
Done
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in a Large Mixing Bowl Combine 2-1/2 Cups of the Flour and the Yeast; Set Aside. |
|
3
Done
|
in a Saucepan Heat and Stir Water, Sugar, Butter, and Salt Just Until Warm (120-130 Deg.) and Butter Almost Melts. |
|
4
Done
|
Add to Flour Mixture. |
|
5
Done
|
Add Sourdough Starter. |
|
6
Done
|
Beat With Until Mixed and Smooth, Scraping Bowl. |
|
7
Done
|
Stir in as Much of the Remaining Flour as You Can. |
|
8
Done
|
on a Lightly Floured Surface Knead in Enough of the Remaining Flour to Make a Moderately Stiff Dough That Is Smooth and Elastic. |
|
9
Done
|
Shape Into a Ball. |
|
10
Done
|
Place Dough in a Lightly Greased Bowl, Turning Once to Grease Surface. |
