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Recipe: Delicious Bread with sourdough starter

Bread with sourdough starter. A healthy sourdough starter means great bread. Despite all the mysticism and lore about creating the concoction, when broken down, it's merely a naturally Daily Feeding Process. Making an Incredible Sourdough Starter from Scratch.

Bread with sourdough starter Right in your own kitchen, with your own homemade sourdough starter. The method you'll read here for making sourdough starter isn't an exact match for the one you read on another site, or in a cookbook, or in your great-grandma's diary. In a nutshell, sourdough is slow-fermented bread. You can cook Bread with sourdough starter using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Bread with sourdough starter

  1. It's 1 of part warm water.
  2. Prepare 3 of parts flour (more or less).
  3. It's of salt (1 tsp per 500 g flour).
  4. Prepare of honey (1 tsp per 500 g flour).
  5. It's of sourdough starter.
  6. You need of whatever you like for flavor (e.g. anise, cloves, grated cheese, olives, etc.) optionally.

It's unique because it does not require commercial yeast in order to rise. Instead, it's made with a live fermented culture, a sourdough starter, which acts as a natural leavening agent. Sourdough is known for its characteristic tangy flavor, chewy texture. It needs a medium, a sourdough starter, in order to be useful to bakers.

Bread with sourdough starter step by step

  1. Using a large bowl, dissolve the sourdough starter in the warm water (it shouldn't be very hot)..
  2. Add most of the flour, the salt and whatever spice you have chosen (if you like). Knead well and add as much flour as is necessary to make a dough that doesn't stick to your hands. Take care to not add too much flour because the bread will be very firm..
  3. Knead for an additional 10'-15' minutes..
  4. Set aside a piece of the dough to use as a starter for the next time you make bread. Cover the bowl with a clean towel and leave in a warm place (during winter, next to the fireplace or a slightly preheated oven, but make sure that it is not on) for 8-12 hours until it doubles in size..
  5. Shape your dough into loaves and place in respective trays which you have brushed lightly with oil. Score the top with a knife and brush with a little water (at this point you can sprinkle with sesame seeds and press them a bit with your hand). Set them aside to rise once more..
  6. Bake in a preheated oven at 200°C, for about 40' (depending on the oven and the size of the bread)..

This medium has to be constantly maintained and monitored. Wild yeast also likes cooler temperatures, acidic environments, and works much more slowly to proof breads. Think of sourdough starter as yeast. Only in this case, instead of buying a packet of yeast from the store, you are making your own living "wild yeast" by fermenting flour and water. Some people believe that bread made with sourdough starter is actually better for you than bread made with yeast.