Community Pick
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)"
-
-
-
-
-
MORE
- Ready In:
- 3hrs 5mins
- Ingredients:
- 8
- Yields:
-
2 loaves
ingredients
- 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
directions
- 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.
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
This is bar none the best bread recipe I have tried, and I've been baking bread since I was a teen. The bread had not only awesome flavor, but great texture also. I made loaves of bread, as well as hamburger and brat buns. The bread stays soft, so a loaf is still good for sandwiches 3 & 4 days later. It has enough texture to hold up to brat and italian sausage toppings.<br/>I have experimented with using 1/4 C vital wheat gluten, which I like. I have also used up to 3/4 C fresh ground wheat flour, which also works fine in this recipe. I plan to up the wheat flour to see where I get that balance of soft, yet still has nutrition value. -
I don't know what happened. Followed the recipe to the letter and it was an epic fail! I knew going into it that it would not have a strong sour taste because my wild yeast starter is only 6 days old. But the bread was to hard and it did not rise very much on it's second rise. Also tasted like it needed more salt. I am not rating this recipe or commenting on it as a negative or bad recipe, maybe someone could message me and give me some pointers....this is my first attempt at a sourdough. -
-
I made the dough in my bread machine. It was a bit more than it could handle once risen. But it turned out great my wife and I loved it. Nice crusty outside and soft inside. I used the exact recipe only in a machine and baked in the oven as directed. Turned out perfect.
-
see 28 more
RECIPE SUBMITTED BY
Pa. Hiker
Plum, Pa
I'm a father of three older children (college age), an avid hiker who likes to actually cook on hikes instead of eating packaged meals, a woodworker, gardener, photographer. I design websites, specializing in sites for Non-Profit groups.
