By Red Apple Guy on October 14, 2012
Photo by Red Apple Guy
Photo by Red Apple Guy
"My typical sourdough breads require a 4 hour rise and a 1 1/2 hour proof. That's after refreshing the starter, a 6 hour task usually. This recipe allow the starter to develop overnight or while I'm at work and only a 2 hour rise (or less). The proofing is about 45 minutes to an hour. I like the result; hope you do too. The prep times below do not include rising times. The recipe makes 2 loaves weighing 1.2 lbs each or 20 rolls at 51 g each."
Serving Size: 1 (48 g)
Servings Per Recipe: 20
"This is only the second time I've ever made sourdough bread, and I'm absolutely thrilled with the results -- so are the kids and the neighbours and everyone else who scored a slice. The instructions are easy to follow, and the only thing I did differently (well not differently) was to add probably another 1/3 to 1/2 cup flour as I kneaded. The dough was super sticky at first, and I'm not sure why. The bread is delicious, totally delicious. So far we've had it for dinner, breakfast and a snack. Thanks for posting this wonderful recipe that I will use often. It really has shown me how easy sourdough baking can be. UPDATE: I'm making this recipe often and it turns out beautifully every time. Thought I would mention two changes I have to make. I still need to add another 1/2 cup of flour or so, which must say something about Australian versus American flour. Also, I need to spray a bit of oil on the parchment before baking or the bread sticks to it like glue. This really is a fabulous and simple bread. Hubby delayed lunch today by an hour to wait for it to come out of the oven. Later I came home from grocery shopping to find half a loaf gone! No wonder I have to make it often. Thanks so much for posting the recipe."
"This one of my first sourdough recipe I tried and the result is spectacular! You really convinced me that sourdough breat can be very different that ths dark and sour bread sold here in many shops. This bread is so much better.It raised beautifully and hold the shaper perfectly. I baked the loaves on siliconized baking sheets and the only change I did was increasing the temperature and a few minutes for browning the bread better. Now that I know how easy and wonderful sourdough bread is, I will make this bread again and again!BigTHANKS!"