Don't you love baking bread? Try making this sourdough bread recipe. You'll need to make the starter several days before you can bake the bread the first time. After that, you will keep part of the starter and add to it every time you bake a loaf.
You will need to make the starter in a glass dish and once it has been on your counter for about three days, you can make your first loaf. Then replenish, let it sit for five or six hours, and then refrigerate it until you make another loaf.
To make the sourdough bread recipe starter, you must use a glass bowl and a non-metal spoon. The yeast will react to metal so do not put any metal into your starter. I use a two quart clear glass bowl and a wooden spoon.
Set your ingredients out so they can get to room temperature which is anywhere from 70 to 80 degrees Fahrenheit. Cold ingredients slow down the action of the starter. Use warm water, not hot. Hot water kills yeast.
You will need:
In a two quart glass bowl, mix yeast and warm water. Let it stand for ten minutes.
Add flour, mixing until a thick batter has formed. Your batter does not have to be smooth.
Cover tightly with plastic wrap and let it stand in a warm place, like right next to your stove for 24 hours.
When the 24 hours are up, take the plastic wrap off and stir the mixture with a wooden spoon. Then put the plastic wrap back on tightly. Put the bowl back in a warm place for two to three days, until the dough bubbles and smells sour. Then it is time to make your first batch of sour dough bread. If you decide to wait, put the tightly wrapped dough in your refrigerator.
After using a portion of your starter for a loaf of bread, you will need to replenish your starter dough with equal parts of warm water and flour, such as one cup of each or one and a half cups of each. Add them to your bowl of starter and stir. Cover and let sit in a war place for four to five hours until bubbly. Then refrigerate the starter, sealed in a glass container in the refrigerator.
When it is time to make another loaf of bread, bring the starter out to sit on the counter until it reaches room temperature. Then make your dough using some of the starter, replenish as above with equal amounts of warm water and flour. Stir and let sit for four to five hours until bubbly again. Then put it in the fridge again, sealed in a glass container.
If your starter has separated in the refrigerator so there is a level of water on top, bring it out of the refrigerator. Pour it in a bowl. Add 1/4 cup of water and 1/4 cup of bread flour and mix with a wooden spoon until smooth. Place by your stove and cover with a dish towel. Within a few hours, it should start to bubble. By 12 hours, it should be bubbly and ready to be used to make some sour dough bread.
Once your starter is ready for the first time after three to four days, you are ready to make your first loaf of sour dough bread!
Take your starter and yeast out of the refrigerator. Take your flour out of the freezer if you keep it there. Bring all of your ingredients below to room temperature except for the water. It should be warm, but not hot. Hot water will kill the yeast so your bread doesn't rise.
You will need:
Place each ingredient in your bread machine pan in the order in which it is listed above.
Select your desired setting of Large Light Loaf and press start. When the timer goes off in about three hours and ten minutes, remove the pan from the bread machine, remove the loaf of bread and enjoy with butter!
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