Simple Sourdough Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Basic Sourdough Bread image

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.

2 cups proofed sourdough starter
1 tablespoon butter
1/2 cup milk
1 teaspoon salt
1 tablespoon sugar
3 cups white bread flour

PLAIN AND SIMPLE SOURDOUGH BREAD

Simple sourdough bread for the bread machine.

Provided by Jennifer Meakings

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 5



Plain and Simple Sourdough Bread image

Steps:

  • Add all ingredients in order suggested by your manufacturer.
  • Select white bread setting and push start.

Nutrition Facts : Calories 31.4 calories, Carbohydrate 6 g, Cholesterol 0.1 mg, Fat 0.1 g, Fiber 0.5 g, Protein 1.6 g, Sodium 295.7 mg, Sugar 0.5 g

¾ cup warm water (110 degrees F/45 degrees C)
1 cup sourdough starter
1 ½ teaspoons salt
2 ⅔ cups bread flour
1 ½ teaspoons active dry yeast

EASY SOURDOUGH BREAD

Don't be daunted by making a sourdough bread starter at home - this easy cheat's version makes a lovely loaf without the stress

Provided by Barney Desmazery

Categories     Buffet, Side dish, Snack

Time 1h

Yield Makes 1 loaf (cuts into 10-12 slices)

Number Of Ingredients 5



Easy sourdough bread image

Steps:

  • To make your starter, place all the ingredients in a bowl and add 250ml cold water. Mix together thoroughly with a spoon until you have a spongy mixture, then cover with cling film and leave at room temperature at least overnight, but up to 24 hrs if you have time.
  • To make the bread dough, tip the ingredients into a clean bowl and add 1 tbsp fine salt, 200ml cold water and your starter. Bring all the ingredients together to a dough, adding a splash more water if too stiff, then tip out onto a lightly floured surface and knead for at least 10 mins until smooth, elastic and springy (this will take 5-7 mins in a mixer with a dough hook). Place the dough in a clean, lightly oiled bowl, cover with cling film and leave until doubled in size - about 1 hr at room temperature, 3 hrs in the fridge (see tips, below).
  • Tip the dough onto a floured surface and gently shape into a round - you don't want to knock too much air out of the dough. Dust a piece of baking parchment heavily with flour and sit the dough on top. Cover with a tea towel and leave to prove for 1 hr until doubled in size.
  • Heat oven to 220C/200C fan/gas 7. Place a sturdy flat baking tray on the middle shelf of the oven and a smaller tray with sides underneath. Dust the dough with flour and slash with a utility knife. Slide the bread onto the hot tray on top and throw a few ice cubes (or pour some cold water) onto the tray below - this creates a burst of steam, which helps the bread form a nice crust. Bake for 25-30 mins until the loaf sounds hollow when tapped on the bottom. Leave the bread to cool completely.

Nutrition Facts : Calories 172 calories, Fat 1 grams fat, Carbohydrate 33 grams carbohydrates, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium

100g strong white bread flour
100g organic dark rye flour
0.5 x 7g sachet fast-action dried yeast
400g strong white bread flour
0.5 x 7g sachet fast-action dried yeast

HOW TO MAKE SOURDOUGH BREAD

Make a sourdough starter from scratch, then use it to bake a flavoursome loaf of bread with our simple step-by-step recipe.

Provided by Cassie Best

Categories     Side dish

Time 1h40m

Yield Makes 1 loaf

Number Of Ingredients 6



How to make sourdough bread image

Steps:

  • First, make your starter. In a large bowl, mix together 100g of the flour with 125ml slightly warm water. Whisk together until smooth and lump-free.
  • Transfer the starter to a large jar (a 1-litre Kilner jar is good) or a plastic container. Leave the jar or container lid ajar for 1 hr 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, tip away half of the original starter, add an extra 100g of flour and 125ml slightly warm water, and stir well. Try to do this at the same time every day.
  • 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 indicator that the starter is working.
  • On day 7, the starter should be quite bubbly and smell much sweeter. It is now ready to be used in baking.
  • Tip the flour, 225ml warm water, the salt, honey and the starter into a bowl, or a mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in the machine, until combined - add extra flour if it's too sticky or a little extra warm water if it's too dry.
  • Tip onto a lightly floured surface and knead for 10 mins until soft and elastic - you should be able to stretch it without it tearing. If you're using a mixer, turn up the speed a little and mix for 5 mins.
  • Place the dough in a large, well-oiled bowl and cover. Leave in a warm place to rise for 3 hrs. You may not see much movement, but don't be disheartened, as sourdough takes much longer to rise than a conventional yeasted bread.
  • Line a medium-sized bowl with a clean tea towel and flour it really well or, if you have a proving basket, you can use this (see tips below). 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 loosely and leave at room temperature until roughly doubled in size. The time it takes for your bread to rise will vary depending on the strength of your starter and the temperature in the room, anywhere from 4-8 hrs. The best indicators are your eyes, so don't worry too much about timings here. You can also prove your bread overnight in the fridge. Remove it in the morning and let it continue rising for another hour or 2 at room temperature. The slower the rise, the deeper the flavour you will achieve.
  • Place a large baking tray in the oven, and heat to 230C/210C fan/gas 8. Fill a small roasting tin with a little water and place this in the bottom of the oven to create steam. Remove the baking tray from the oven, sprinkle with flour, then carefully tip the risen dough onto the tray.
  • Slash the top a few times with a sharp knife, if you like, then bake for 35-40 mins until golden brown. It will sound hollow when tapped on the bottom. Leave to cool on a wire rack for 20 mins before serving.

Nutrition Facts : Calories 245 calories, Fat 1 grams fat, Carbohydrate 48 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium

700g strong white flour
500g strong white flour, plus extra for dusting
1 tsp fine salt
1 tbsp clear honey
300g sourdough starter
flavourless oil, for greasing

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)

Provided by Pa. Hiker

Categories     Sourdough Breads

Time 3h5m

Yield 2 loaves

Number Of Ingredients 8



Homemade Sourdough Bread image

Steps:

  • Bring sourdough starter to room temperature.
  • In a large mixing bowl combine 2-1/2 cups of the flour and the yeast; set aside.
  • In a saucepan heat and stir water, sugar, butter, and salt just until warm (120-130 deg.) and butter almost melts.
  • Add to flour mixture.
  • Add sourdough starter.
  • Beat with until mixed and smooth, scraping bowl.
  • Stir in as much of the remaining flour as you can.
  • On a lightly floured surface knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic.
  • Shape into a ball.
  • Place dough in a lightly greased bowl, turning once to grease surface.
  • Cover and let rise until doubled.
  • Punch dough down.
  • Turn out on a lightly floured surface.
  • Divide in half.
  • Cover and let rise for 10 minutes.
  • Lightly grease a large baking sheet and sprinkle with cornmeal.
  • Shape each half of the dough into a ball, place on baking sheet, flatten to about a 6-inch circle.
  • With a sharp knife make crisscross slashes, 1/4 inch deep, on the top of the loaves.
  • Cover and let rise 30 minutes.
  • Preheat oven to 375-deg.
  • After heated place bread in oven and steam.
  • Bake in oven for 30-35 minutes, or till bread tests done.
  • Cool on a wire rack.

Nutrition Facts : Calories 1602.4, Fat 21.2, SaturatedFat 11.6, Cholesterol 45.8, Sodium 1179.9, Carbohydrate 306.5, Fiber 11.1, Sugar 19.9, Protein 40.4

1 cup sourdough starter
6 cups all-purpose flour
1 (1/4 ounce) package active dry yeast
1 1/2 cups water
3 tablespoons sugar
3 tablespoons unsalted butter
1 teaspoon salt
cornmeal

BASIC BUT BEAUTIFUL SOURDOUGH BREAD

I like to bake these in 8 inch round pans, making a pretty loaf that's low on effort and very light. It's the first sourdough recipe I tried and I think it makes a good place to start if you're new to the whole process. The prep time includes rising times, but this could vary depending on how quickly your starter rises. Mine seems to be pretty quick.

Provided by Sackville

Categories     Breads

Time 3h5m

Yield 2 loaves

Number Of Ingredients 5



Basic but Beautiful Sourdough Bread image

Steps:

  • Pour the sponge in a bowl and add the sugar, salt and oil or margarine.
  • Mix well and then knead in the flour a half-cup at a time.
  • Knead in enough flour to make a good, flexible bread dough- you may use slightly more or less than the three cups indicated, depending on how runny your starter is.
  • Just keep adding until it looks like any other bread dough.
  • You can add the flour by hand, with an electric mixer, a bread machine on dough cycle or a food processor.
  • Find a warm place and let the dough rise, covered loosely by a towel (I use my airing cupboard but a slightly warm oven works well too-- don't keep it on, just turn it on for a moment to warm it up before turning it off and putting the dough in).
  • If you're using a bread machine's dough cycle, let it rise in the machine.
  • Note that sourdough rises more slowly than yeast bread.
  • Just let it keep going until it's doubled in bulk.
  • Punch the dough down and knead it a little more.
  • Make a loaf and place it on a lightly greased baking sheet.
  • Slit the top if you like, and cover the loaf with a paper towel and place it in a warm place to rise again, until doubled in bulk.
  • Place the pan with the loaf in your oven, and then turn your oven to 350 F or 190 C and bake the bread for 30-45 minutes.
  • Do not preheat the oven.
  • The loaf is done when the crust is brown and the bottom sounds hollow when thumped with a wooden spoon.
  • Turn the loaf out onto a cooling rack or a towel and let it cool for an hour before slicing.

Nutrition Facts : Calories 834.4, Fat 15.3, SaturatedFat 2.1, Sodium 2329.5, Carbohydrate 151.5, Fiber 5.1, Sugar 8.9, Protein 19.4

2 cups sponge proofed sourdough starter
3 cups unbleached flour
2 tablespoons olive oil or 2 tablespoons softened margarine
4 teaspoons sugar
2 teaspoons salt

HOW TO MAKE HOMEMADE SOURDOUGH BREAD RECIPE BY TASTY

Here's what you need: warm water, active dry yeast, flour, sugar, flour, salt, water, starter

Provided by Tasty

Categories     Sides

Yield 8 servings

Number Of Ingredients 8



How To Make Homemade Sourdough Bread Recipe by Tasty image

Steps:

  • In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
  • Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
  • Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir every 12 hours until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
  • On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn't stick to your hands.
  • While the dough is kneading, store your starter for future use. Your starter will last forever as long as you maintain and care for it. It can stay in the fridge and be fed once a week with a teaspoon of sugar. To replenish your starter, simply add 1 cup of flour (125g) and ½ cup of water (120ml), mix, and place it back in the fridge. Leave it out overnight to get to room temperature before preparing the dough.
  • Place kneaded dough into a large floured bowl with a towel over the top, then sprinkle flour and let it rise for 12 hours.
  • Place risen dough onto a floured board and knead for a few minutes. Place it into a floured proofing basket or a medium bowl, sprinkle flour and let it rise for another 4 hours.
  • Preheat oven to 480°F (250°C).
  • Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven.
  • Score the top of the bread.
  • Place the lid on top and bake for 30 minutes.
  • Take the lid off and bake for another 15 minutes or until the crust is golden brown.
  • Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.
  • Nutrition Calories: 1615 Fat: 4 grams Carbs: 340 grams Fiber: 11 grams Sugars: 19 grams Protein: 42 grams
  • Enjoy!

Nutrition Facts : Calories 460 calories, Carbohydrate 96 grams, Fat 1 gram, Fiber 3 grams, Protein 12 grams, Sugar 2 grams

2 cups warm water
2 ¼ teaspoons active dry yeast, 1 packet
3 ½ cups flour
2 tablespoons sugar
4 cups flour
2 teaspoons salt
1 ¼ cups water
1 cup starter, stir before using

SOURDOUGH BREAD I

Sour dough bread that takes time to prepare, but worth the wait!!

Provided by Becky Richardson

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Yield 20

Number Of Ingredients 6



Sourdough Bread I image

Steps:

  • Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
  • The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.
  • Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.

Nutrition Facts : Calories 234.3 calories, Carbohydrate 38.3 g, Cholesterol 0.1 mg, Fat 6.3 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 0.8 g, Sodium 178.1 mg, Sugar 5.4 g

1 cup sourdough starter
1 ½ cups warm water
1 ½ teaspoons salt
½ cup white sugar
½ cup corn oil
6 cups bread flour

More about "simple sourdough bread recipes"

SIMPLE SOURDOUGH BREAD {USING STARTER!} - I AM BAKER
Add all ingredients together in the bowl of a stand mixer with dough hook. Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the …
From iambaker.net
4.9/5 (34)
Total Time 6 hrs 50 mins
Category Side Dish
Calories 175 per serving
  • Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. The dough will be sticky and doesn't quite form a ball. (If making by hand, knead for about 10 minutes.)
  • Turn off the mixer and scrape the dough into a medium bowl that has been lightly coated with oil. Cover with plastic and set aside for about 3 hours while the dough rises.
  • After 3 hours, turn the dough and gently start folding up the sides. Grab the dough at the side of the bowl and lift up and towards the center of the bowl. Press down, turn the bowl 90 degrees and repeat this several times.
simple-sourdough-bread-using-starter-i-am-baker image


SIMPLE SOURDOUGH BREAD, STEP BY STEP | ALEXANDRA'S KITCHEN
To start, pour 375 grams of water into a bowl: Add 50 to 100 grams of sourdough starter. Stir to combine; then add 11 grams of salt: …
From alexandracooks.com
4.9/5 (511)
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.
simple-sourdough-bread-step-by-step-alexandras-kitchen image


BASIC SOURDOUGH BREAD RECIPE | FOOD NETWORK
Place a lightly oiled bowl, turning to coat. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours. Turn out onto a lightly floured …
From foodnetwork.com
2.9/5 (7)
Author Recipe from Emeril Lagasse
Cuisine American
Category Side-Dish
  • In an electric mixer with the dough hook, combine the flour, starter and salt, and knead until it no longer sticks to the sides or bottom of the mixing bowl.
  • Place a lightly oiled bowl, turning to coat. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours. Turn out onto a lightly floured surface. Sprinkle lightly with flour and knead gently, removing any large air bubbles. Knead into a small circle, then shape into a tight ball, pinching the seams together underneath. Place on a well-floured board or baking peel, seam-side down. Cover with a kitchen towels and let rest until doubled in size, about 1 hour.
  • Preheat a baking stone, if available, on the bottom rack of an oven at 400 degrees F. With a sharp, serrated knife, cut a large "X" or cross-hatch pattern into the top of the dough.
  • Spray lightly with a mister and transfer to the baking stone (or place on a heavy baking sheet lightly dusted with cornmeal) and bake until golden brown and the bread sounds hollow when thumped on the bottom, about 60 minutes. (Sourdough should have a darker crust than other breads, so leave in the oven 5 minutes after you think it is done.)


HOW TO MAKE SOURDOUGH STARTER - FOOD NETWORK
Add 1 cup (4 ounces) whole-wheat or rye flour into a very clean 1-quart jar along with 1/2 cup (4 ounces) warm tap or filtered water between 65 to 80 degrees F. Stir well until all the flour is ...
From foodnetwork.com
Author By


EASY SOURDOUGH BREAD RECIPE | THE RECIPE CRITIC
Score and bake: Use a sharp knife or a razor blade, score the top of the dough at a 35-40-degree angle cutting in about ½ inch deep. Very carefully use the parchment as a sling to transfer the dough to the preheated dutch oven. Reduce the oven to 450° and place the lid on the dutch oven. Bake for 20 minutes.
From therecipecritic.com


HOW TO MAKE SOURDOUGH BREAD (A BEGINNERS GUIDE) - LITTLE SPOON …
Transfer 50g of active starter and 350g water into a large mixing bowl. Stir to distribute the starter evenly. Add 500g bread flour and 10g sea salt to the bowl and use a stiff spatula or your hands to work the ingredients together until it forms a shaggy mass. Cover the bowl and let the dough rest for 1 hour.
From littlespoonfarm.com


BASIC SOURDOUGH BREAD | KING ARTHUR BAKING
Preheat the oven to 350°F. Bake the bread for 40 to 50 minutes, until it's light gold and a digital thermometer inserted into the center reads 190°F. Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. Store, well-wrapped, at room temperature for several days; freeze for longer storage.
From kingarthurbaking.com


CAN DOGS EAT SOURDOUGH BREAD? - EASY DOG FOOD RECIPES
Made from wheat, sourdough bread fuels the production of good bacteria in your gut – much like the inulin and oligosaccharides found in onions, leeks, bananas, garlic, asparagus, and so on. 10. It’s nutritious. Sourdough contains a variety of vitamins and nutrients, making it super beneficial to your day-to-day health. Categories. Dog Food ...
From easydogfoodrecipes.com


SIMPLE SOURDOUGH BREAD RECIPE FOR BEGINNERS - THE JOINT PAIN …
Cover the bowl with a wet towel or plastic wrap and leave in a warm, draft free room place to rise. Let rise about 2 hours, or until doubled in size. Punch the dough down, flip it, and punch 2 more times. Cover and let rise again for about 1 hour or until nearly doubled. Coat 2 bread loaf pans with oil.
From foodmedicine101.com


BASIC ARTISAN SOURDOUGH BREAD RECIPE - TASTE OF ARTISAN
Using a pizza shovel, transfer the dough into the preheated oven. Using a water spray, spray some water on the sides of the oven to create some extra steam, and quickly close the oven door. Drop the temperature to 475F and set the time to 20 minutes. 20 minutes later Remove the bread pan with water from the oven.
From tasteofartisan.com


THIS IS THE EASY SOURDOUGH BREAD RECIPE YOU’VE BEEN LOOKING FOR
Step 2: Build Up Your Yeast. Once you’re ready to start baking, dissolve two packages of active dry yeast in warm water (again, the water shouldn’t be hotter than 115ºF or you will kill the yeast). Give this a quick whisk and add the sourdough starter. This should create a foamy, rich-smelling mixture.
From tasteofhome.com


SOURDOUGH BREAD RECIPES | ALLRECIPES
18. Ekmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. It uses a starter which ferments for 4 days. I recommend using a pizza stone to bake the loaves on. If you've no pizza stone, cookie sheets will work also. The recipe seems complicated, but it's a lot easier than it appears.
From allrecipes.com


SIMPLE HOMEMADE SOURDOUGH BREAD RECIPE (NO YEAST)
Take your largest sized dutch oven (here is the dutch oven we use for bread making and for cooking anything really) with lid and place into your oven on the top rack. Set oven temperature to 500. Set a timer for 30 minutes. When timer goes off, lower oven temperature to 450. Remove dutch oven from oven, remove lid.
From allnaturalandgood.com


EASY SOFT 100% SOURDOUGH SANDWICH BREAD - AN OREGON COTTAGE
After kneading, place the dough in a large, oiled bowl, cover with plastic and place in the refrigerator overnight (8-12 hours). In the morning, remove from the fridge, shape into a loaf, and place in greased pan. The cold dough will need a bit more time to rise, so find a warm spot and let it rise 4-6 hours.
From anoregoncottage.com


QUICK SOURDOUGH BREAD - TO SIMPLY INSPIRE
Step 1: In a large bowl, combine the flour, yeast, and salt. Then, slowly add the warm water and stir well until the dough forms. Step 2: Cover the dough with a damp towel and let the bread rise at room temperature for 2 hours before transferring to a floured work surface to stretch and fold it.
From tosimplyinspire.com


SIMPLE SOURDOUGH BREAD RECIPE - DON'T WASTE THE CRUMBS
Step 1. In a very large bowl, mix the sourdough starter, water, and 3 cups of whole wheat flour with a wooden spoon and combine well. Step 2. Add salt and remaining flour 1/2 cup at a time, attempting to completely stir in the flour with each addition.
From dontwastethecrumbs.com


FOODBOD SOURDOUGH RECIPE - THERESCIPES.INFO
Introducing my master recipe - The home of great sourdough tip foodbodsourdough.com "Sourdough is a bread made from the natural occurring yeast in flour. In traditional sourdough recipes, you'll find three ingredients: sourdough starter (which consists of flour and water), salt and flour. Nothing else. No yeast, no milk, no preservatives, no ...
From therecipes.info


HOW TO MAKE SOURDOUGH BREAD | ALLRECIPES
Score the surface decoratively with a sharp knife. Carefully remove your very hot Dutch oven from the oven and quickly transfer the loaf with the parchment paper into the pot. Put the lid back on and bake, covered for 20 to 25 minutes. Then simply remove the lid to release excess moisture (steam).
From allrecipes.com


EASY SOURDOUGH BREAD RECIPE - SAVOR THE BEST
Let the dough rise again a second time for 3 to 6 hours** at room temperature until doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours) Pre-heat the oven to 450°F. When the oven is hot, tip the loaf of bread into …
From savorthebest.com


SOURDOUGH SKILLET BREAD | SIMPLE SOURDOUGH BREAD - INHERITED …
Take the dough from the night before and add 1 ¾ cups water and mix in a stand mixer on low until saturated. Add the salt and flour and mix in a stand mixer with the dough hook for 2-3 mins. Or knead on a lightly floured surface for 7 …
From inheritedrecipes.com


EASY EVERYDAY SOURDOUGH BREAD | KING ARTHUR BAKING
In a large bowl, stir together the flours and salt. Add the starter to the flours. A level muffin scoop (about 1/4 cup) is just the right amount. Add the lukewarm water; warmer water will shorten the rise a bit while cooler water will lengthen the rise time. Use a spatula, sturdy spoon, or dough whisk to mix everything together.
From kingarthurbaking.com


36 RECIPES THAT START WITH SOURDOUGH BREAD | TASTE OF HOME
Sourdough Bread Bowl Sandwich I created this recipe for when my husband and I go to the lake. I don’t like to spend a lot of time hovering over a stove or grill, especially in the hot Oklahoma summer months, and this filling sourdough bread bowl sandwich is ready in minutes. For extra flavor, brush melted garlic and herb butter over the top ...
From tasteofhome.com


THE BEST BEGINNER SOURDOUGH BREAD RECIPE
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.
From theprairiehomestead.com


14 BEST SOURDOUGH RECIPES - THE SPRUCE EATS
Rye Pumpernickel Bread. J.McGavin. 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. This recipe results in that dark, toasty color and slightly sweet, umami flavor even though it has almost no added sugar. 08 of 14.
From thespruceeats.com


SOURDOUGH BREAD | RICARDO
Place the pot in the cold oven. Heat the oven to 450°F (230°C) and cook for 30 minutes. Remove the pot from the oven and place on a baking sheet. Remove the lid. Cook for another 30 to 35 minutes with the pot still on the baking sheet. Turn the …
From ricardocuisine.com


EASY SOURDOUGH ARTISAN BREAD RECIPE (READY IN 1 DAY)
Step 1. Start by mixing all the ingredients (flour, water, starter, optional honey, and salt) in a bowl just until combined. Let sit for 15 minutes. Step 2. If using a mixer and dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes.
From anoregoncottage.com


EASY BEGINNERS’ SOURDOUGH BREAD RECIPE - KITCHEN TRICKS
Make the bread dough. In a large mixing bowl, combine the entirety of the active starter along with the water. Mix until well combined. Add the salt and bread flour into the mix and stir with your hands until a shaggy dough forms with no dry spots of flour left in the bowl.
From kitchentricks.com


SOURDOUGH BREAD: A BEGINNER'S GUIDE - THE CLEVER CARROT
25 g olive oil. Add: 500 g bread flour. 10 g fine sea salt. Squish the mixture together with your hands until the flour is fully absorbed. The dough will feel dry, rough and shaggy. Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel and let rest or ‘autolyse’ for about 30 minutes.
From theclevercarrot.com


8 SOURDOUGH BREAD RECIPES THAT USE A STARTER | ALLRECIPES
Cracked Wheat Sourdough Bread. cracked wheat sourdough. Credit: fjkaram. View Recipe. this link opens in a new tab. "A hearty grain and seed filled sourdough bread. Any good sourdough starter will work in this bread," says recipe creator JACLYN. Reviewers agree, but some added a pinch of salt. 3 of 8.
From allrecipes.com


SOURDOUGH BREAD | JAMIE OLIVER RECIPES
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.
From jamieoliver.com


BEGINNER SOURDOUGH BREAD: FULL GUIDE & RECIPE
Step 4 – Place the Dutch oven into the hot oven and bake at this temperature for 10 minutes. Step 5 – After 10 minutes, reduce the oven heat to 475F / 220 C. Leave it to bake for another 30 minutes. Step 5 – Remove the bread from oven and turn it out onto a cooling rack. Tap the bottom of the loaf.
From truesourdough.com


EASY SOURDOUGH BREAD RECIPE - SAVORY NOTHINGS
Place 6 ⅓ cups of flour in a very large mixing bowl, then pour in your starter/water mix while stirring with clean fingers. 4. Once you have added all of the dissolved sourdough starter, sprinkle over the salt. Stretch and fold your dough 3-4 …
From savorynothings.com


PERFECTLY CRUSTY SOURDOUGH BREAD FOR BEGINNERS | BIGGER BOLDER …
Preheat your oven to 450°F (225°C) and place a tray on a lower shelf in the oven. Safely and carefully turn the dough out onto a different floured flat baking tray. Gently, shape it back into a round loaf with your hands by pushing the seams underneath the bread. Score the bread with a blade or a sharp knife.
From biggerbolderbaking.com


NO-KNEAD SOURDOUGH BREAD | FEASTING AT HOME
SCORE & BAKE When ready to bake, place dough by the stove. Pull out the dutch oven, close the oven, remove lid. Score the bread in the bowl, using a very sharp knife, lame, razor blade, (or try scissors dipped in cold water), score the dough swiftly and deeply, at a 45-degree angle, 3/4- 1-inch deep.
From feastingathome.com


SOURDOUGH BREAD A BEGINNER’S GUIDE – PLUS 12 EASY SOURDOUGH …
Maple Pecan Cinnamon Sourdough Bread – Cultured Guru. Jalapeno Cheddar Sourdough Bread – Little Spoon Farm. Sourdough Cheddar Dill Bread – Boston Girl Bakes. Chocolate Sourdough Bread – Mondo Mulia. Soft Sourdough Cinnamon Buns – …
From savingandsimplicity.com


A BASIC SOURDOUGH RECIPE
Mix. In a large bowl, whisk your water and starter and mix well. Add all the flour and mix until all the ingredients come together into a large ball. Cover with a clean damp cloth and let the dough rest on the side in the kitchen for between 30 minutes and 2 …
From sourdough.co.uk


MY GO-TO SOURDOUGH BREAD RECIPE - EASY FAMILY RECIPES
Simply pull the edge of the dough in the bowl to the center and rotate around the bowl a few times. Cover and let rest for 8 to 10 hours (typically overnight the day before you want to bake the bread). This is often called a "bulk rise," in sourdough baking terms. The next morning, remove the dough from the bowl and shape (turn it into a ball).
From blessthismessplease.com


24 EASY SOURDOUGH DISCARD RECIPES - LITTLE SPOON FARM
14. A sourdough banana nut muffin recipe, chock full of nuts, ripe bananas and of course, sourdough discard! You'll love how tender and moist these muffins are with the addition of a little sour cream. Perfect to make ahead and freeze for busy mornings! Sourdough Banana Nut Muffins. Rumraisan says.
From littlespoonfarm.com


SOURDOUGH BREAD RECIPE FOR BEGINNERS - IT IS VERY EASY - FOODGEEK
The night before you make the levain, make sure to feed your sourdough. I usually take 50 grams of sourdough and mix it with 100 grams bread flour and 100 grams of water and mix it well. In the morning you should mix the levain. Mix all ingredients and put it …
From foodgeek.dk


Related Search