1 hr 10 mins
My Private Note
Units: US | Metric
- 1Put 1 cup of flour and 1 cup of warm water into a stone crock or earthenware bowl or glass jar and let stand at room temperature.
- 2Take a look at the mixture every day to check for the bubbling which means that fermentation has begun.
- 3This usually takes about ten days but could happen faster if your kitchen is very warm.
- 4When fermentation is well under way, take off a small amount of the clear liquid which has formed on top.
- 5Measure the quantity of liquid you have.
- 6Mix an equal quantity of half flour and half water.
- 7Combine with the starter liquid and return to the crock.
- 8Add the flour, water, yeast, salt and sugar to the starter in the crock and let stand for at least 12 hours, or until it begins to bubble again.
- 9Let stand, covered, for 18 hours more.
- 10There should be a faint sour odor from the crock.
- 1110 hours before you want to have fresh loaves of bread on the table, take 2/3 of the dough from the crock and put into a large mixing bowl.
- 12Add the salt and soda to the starter right out of the crock.
- 14Add the eggs and beat very well.
- 15(Taste the dough now. You don't want it too sour. This is a hard term to define, but your own taste buds are probably your best guide. If it's unpleasantly sour, add a pinch more of soda and beat well.) Add enough flour to make a stiff dough.
- 16Fold over and over, kneading as it is turned and folded.
- 17If the dough gets too stiff, add a little syrup or a small amount of melted butter.
- 18The dough should be so stiff you can hardly stir it before you shape it.
- 19Mold into shapes and put in greased small bread pans.
- 20Cover and let rise.
- 21Turn loaves onto a floured board and knead well.
- 22Shape again into loaves and fill the same pans, no more than half full this time.
- 23Let rise again, until the pans are full.
- 24Bake in a preheated hot oven (400º) for about 1 hour.
- 25When loaves slip from the sides of the pan the bread is done.
- 26Remove from the oven and tip out on the board.
- 27Brush tops with melted butter.
- 28Slice very thin and try it with fresh sweet butter and homemade jam for a special treat.
- 29If you like sourdough bread and rolls (always best when they're very fresh), you'll find this superior to the finest commercial French and Italian sourdough bread available.
- 30Making the starter takes time and patience, but remember that you only have to do this once.
- 31Put aside one-third of your starter dough after avery baking.
- 32Start again with Step Three when you want to make bread again.
- 33If you bake every week, the starter dough can be kept at room temperature.
- 34Otherwise, store it in your refrigerator and remove it a day before you want to use it.
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Nutritional Facts for Danish Sourdough Bread - Dansk Surdejg
Serving Size: 1 (97 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 158.1
- Calories from Fat 12
- Total Fat 1.3 g
- Saturated Fat 0.3 g
- Cholesterol 42.3 mg
- Sodium 179.2 mg
- Total Carbohydrate 30.2 g
- Dietary Fiber 1.1 g
- Sugars 1.4 g
- Protein 5.4 g