SOURDOUGH BATTER
This is the batter you need to make SourDough items, biscuits, pancakes, bread etc. To "feed" the starter, simply take out some of the starter and adding flour etc. to it to make a sourdough item, then putting what's left back in to the starter, that is "Feeding" the starter.
Provided by Lali8752
Categories Breads
Time 10m
Yield 4 Cups
Number Of Ingredients 3
Steps:
- Remove starter from fridge and allow to reach room temp.
- Measure out 1 1/2 Cups starter into a warm 2 Qt bowl.
- Return remaining starter to fridge.
- Add 1 1/2 Cups of flour and approx 1 Cup warm water and mix well.
- Since all flours are different, add only sufficient water to make a batter the consistency of a light pancake batter.
- Cover the bowl lightly to prevent drying and let the sourdough batter proof for 8-12 hours at 85-90 degrees.
- When the batter is properly proofed, its surface will appear bubbly and it will exhibit a strong, pungent, sour odor.
- After proofing, measure out the amount called for in the recipe and return the remaining batter to the starter pot.
- Stir and refrigerate.
SOURDOUGH BREAD
Yes! You can make a tangy sourdough boule from scratch. Cooking it in a Dutch oven guarantees a delicious crunchy-chewy crust.
Provided by Food Network Kitchen
Time 16h
Yield 2 medium boules
Number Of Ingredients 8
Steps:
- For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
- For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
- Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
- Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
- Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
- Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
- Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
- About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.
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
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
SOURDOUGH STARTER
Make your starter in a glass container and store in the refrigerator after fermentation has occurred.
Provided by Esther Nelson
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Yield 15
Number Of Ingredients 3
Steps:
- In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
- Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally.
- When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake.
- When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to generation!
- Use this starter to make the Sourdough Chocolate Cranberry Cake, and the Sourdough Chocolate Cake.
Nutrition Facts : Calories 62 calories, Carbohydrate 12.9 g, Fat 0.2 g, Fiber 0.5 g, Protein 1.9 g, Sodium 1.5 mg
SOURDOUGH NUT BATTER BREAD
Make and share this Sourdough Nut Batter Bread recipe from Food.com.
Provided by Donna M.
Categories Sourdough Breads
Time 2h45m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Measure the starter into a large mixing bowl.
- Melt butter; add milk and warm to 85 degrees F.
- Add the salt and sugar and stir until dissolved.
- Add this mixture to the starter and mix well.
- Stir in nuts, raisins, and spices.
- Add the flour, 1 cup at a time, mixing vigorously for 1 minute or so between cups.
- Grease a 4 1/2 x 8 1/2-inch loaf pan and spoon batter into pan.
- Proof, covered, at 85 degrees F for 1 to 2 hours, or until dough rises 1/2 inch above the edge of the pan.
- Preheat oven to 350 degrees F.
- Bake for about 45 minutes.
- Remove loaf from pan and cool on wire rack.
SOURDOUGH BREAD FOR BEGINNERS RECIPE BY TASTY
Making sourdough bread can be intimidating, but this recipe is the perfect guide if you're ready to bake your first loaf of bread. The crust is crunchy, while the crumb is springy and delicious. The recipe calls for bread flour and whole wheat flour, but if you only have all-purpose flour, use 375 grams (1 ½ cups plus 2 tablespoons) water instead of 400 grams for the initial mix.
Provided by Katie Aubin
Categories Sides
Time 18h
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Autolyse: Add 400 grams of warm water and the sourdough starter to a medium bowl. Stir with a rubber spatula to dissolve the starter.
- Add the bread flour and whole wheat flour. Use a spatula or your clean hands to mix until combined and there are no dry spots. Cover with a clean cotton kitchen towel and let sit in a warm place for 60 minutes.
- Bulk fermentation: After resting the dough, add the salt and remaining 10 grams water. Use your hands to incorporate the salt, squishing the dough through your fingers to make sure it is evenly distributed.
- Set a bowl of water nearby. Once the salt is incorporated, dip your hand in the water to prevent sticking. Use your wet hand to stretch the dough from the edge of the bowl upwards, then fold toward the center. Repeat a total of 8 times, rotating the bowl slightly after each fold.
- After the folds, carefully lift the dough up, flip it over, place it back in the bowl and tuck the edges under the dough. Scrape down the edges of the bowl, then cover with the kitchen towel and let rest in a warm place for 60 minutes.
- Repeat the stretching and folding process 2 more times, waiting 60 minutes after each folding session before beginning again. You should see signs of fermentation in the form of an increase in volume and bubbles along the edges and top of the dough. Wait a little longer, up to 30 more minutes between folds, if you don't see those signs yet.
- Preshape: An hour after the final stretch and fold, dip your hands in the water. Think of the dough as the face of a clock. Slide your hands into the bowl at 3 o'clock and 9 o'clock. Partially lift the dough from the bowl and let it fold under itself. Rotate the bowl and repeat the lifting and fold under 5-6 times, until dough has begun to come together in a ball.
- Carefully lift the dough onto a clean surface. Lightly sprinkle the dough with the dusting flour. Using a bench scraper, or lightly floured hands, carefully rotate and drag the dough towards yourself along the surface, building tension until you have a round, taut ball of dough. Do not make the ball too tight, as it may tear. Lightly flour the dough, cover with the towel, and let rest for 30-40 minutes.
- Final shape: Dust a proofing basket or a medium bowl lined with a cotton towel lightly with flour.
- After 40 minutes, the dough should look relaxed and have spread out slightly. Lightly flour the top of the dough again. Using the bench scraper, or a silicone spatula and lightly floured hands, carefully flip the dough over, so the unfloured part is facing upwards.
- Think of the clock again. Fold in 12 o'clock towards the center, then 6 o'clock, 3 o'clock, and 9 o'clock, then each of the remaining 4 diagonal corners. Carefully transfer the dough, seam-side up, to the prepared proofing basket or bowl. Pinch the seams to ensure they are sealed. Cover the bowl with the towel.
- Final proof: Transfer the dough to the refrigerator to finish proofing overnight, 12-18 hours. If you want to bake the same day, leave at room temperature for 2-3 hours, then transfer to the refrigerator while you preheat the oven. (Overnight proofing is highly recommended!)
- When you are ready to bake, preheat the oven to 500°F (260°C). Place a Dutch oven or cast iron combo cooker in the oven while it preheats. Make sure your oven has come up to temperature before baking, at least 30 minutes.
- Prepare a piece of parchment paper about the size of the bottom of your baking vessel. Place the parchment over the proofing basket and gently flip the basket over so the dough drops onto the parchment.
- Carefully remove the baking vessel from the oven. Use the parchment paper to carefully lift the dough into the pan. Use a sharp paring knife or bread lame to slash the top of the dough a few times. This scoring will allow steam to escape. Cover the vessel with the lid and carefully place in the oven.
- Bake for 25 minutes, then remove the lid and reduce the oven temperature to 450°F (230°C). Continue baking for another 15-20 minutes, until the crust is amber brown.
- Remove the bread from the oven and carefully transfer to a wire rack. Check to make sure it is done baking by tapping on the bottom--you should hear a hollow sound. Though it may be tempting to dive right in, let the bread cool completely, at least 2 hours, before slicing with a serrated knife.
- Store the loaf cut-side down on a cutting board, or in a plastic bag. You can freeze the whole loaf, or pre-slice, then freeze and pull out slices as needed.
- Notes: If you are using all-purpose flour, use 375 grams of water instead of 400 grams of water for the initial mix. If you don't have a Dutch oven or cast iron combo cooker, you could bake in a cast iron skillet, a pizza stone or a sheet pan, uncovered. You could also bake the bread in a greased 9 x 5-inch (22 x 12 cm) loaf pan (place the bread in the pan seam-side down instead of in a proofing basket.) Bake at 475°F (240°C) for 40-45 minutes, until amber brown. Reduce the oven temperature for the last 20 minutes of baking if the bread is getting too dark on top. The bread won't look as shiny and have as crispy of a crust, but will taste just as good!
- Enjoy!
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- Sourdough in a Bread Machine. Many people love sourdough bread, but they don’t like it enough to make it from scratch. Sourdough takes more work than other types of bread because of the starter.
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14 BEST SOURDOUGH RECIPES - THE SPRUCE EATS
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- Basic Sourdough Starter. Sometimes called "friendship bread" because the starter grows so much that you can share it with your friends, sourdough starter is easier than you might think.
- Rye Sourdough Bread. Using rye flour instead of regular all-purpose flour gives this hearty loaf a denser texture and nuttier flavor. It requires a sourdough starter, so it does take some time, but the result will be well worth it.
- Russian Dark Rye Sourdough. Make this dark rye sourdough from Russia to accompany a rich soup, as a grilled cheese, or a base for pickled herring or other spreads.
- Sourdough Beer Bread. Just four ingredients stand between you and this yeasty, hop-scented bread. Beer and sourdough just make sense together, because yeast and hops are a match made in heaven.
- Sourdough Pancakes. Let's think beyond bread—these sourdough pancakes might just become your favorite go-to sourdough recipe. They offer just the right mix of sweetness and tang, all with a tender, chewy bite.
- German Dinkelbrot Spelt Sourdough Bread. Don't get intimidated by the multiple steps in this dinkelbrot, or spelt, rye, and sourdough bread recipe. It comes out nutty and light with a unique, hearty texture from spelt flour, an ancient grain that some say digests easier than wheat.
- Rye Pumpernickel Bread. 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.
- Whole Wheat Sourdough. Traditionally, this country bread or landbrot was made in a communal oven and loaves were big enough to last at least a week, or until the next baking day.
- Potato Flake Sourdough. This variation of a Friendship bread sourdough starter uses potato flakes as part of the base. It can go on pretty much indefinitely, as long as you remember to feed it regularly.
- Basic Sourdough Loaf. You've birthed and nurtured your starter. You've watched it bubbling away and started smelling that delicious, funky yeast. Now what?
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