For over 20 years I've been baking bread, I'm pretty good at it too. But I was never able to master sourdough. I don't really know why, but I couldn't do it. UNTIL my friend gave me this recipe...Try it and see for yourself.
Sourdough Starter :
1 Tbsp. yeast
1 cup warm water (between 115* and 125*)
1 cup flour
2 tbsp. sugar
NO METAL is to come in contact with the starter. In a large glass or ceramic jar (2 quarts or larger is best to prevent dough spillage) dissolve yeast in warm water for about five minutes. Add flour and sugar, mix until everything is well combined. Place a coffee filter or double layer of cheesecloth over the mouth of the jar and secure it with a rubber band (if you're using a mason jar, you can use the neck band to secure it). You will notice over the next few hours the starter will rise, almost like Bread would, it's best to stand the jar in a bowl in case any rises out of the jar. After a few hours you will notice it will deflate, that's totally fine, it's suppose to. Keep the jar in warm area, out of the way spot. Everyday you need to stir the starter, you will notice the liquid separates from the starter, this is normal. Between 3 to 7 days you'll start noticing a strong sour smell once you put your nose up to it, at this point it's ready. No matter how much you use for a recipe, replenish it with 1/2 cup warm water, 1/2 cup flour and 1 tbsp. of sugar. If you don't use any starter within a 10 day period of time, remove and throw away 1/2 cup of starter and replenish.
Sourdough French Bread
2 loaves
1 tbsp. of Yeast
1-1/2 cups warm water (between 115* and 125*)
1/2 cup Sourdough stater
2 tbsp. oil
2 tbsp. sugar (divided)
3 1/2 to 4 cups of all purpose flour ( I highly recommend that you
DO NOT use bread flour)
1/2 to 1 cup flour for dusting
Egg Wash:
1 egg white
1 tbsp. Water
I highly suggest coating your hands with shortening every time you plan to touch the dough. At this time it's okay for the amount of starter you're using to come in contact with metal. Preheat the oven to 400*. In a standing mixer, dissolve yeast and 1/2 tbsp. sugar in warm water, allow it to stand for 5 minutes. Add the starter, oil, 1 1/2 tbsp sugar and 3 cups of the flour. Mix on low speed until a soft ball forms, adding additional flour if needed. You'll noticed that the dough will be sticky to touch, it's best to handle with oil on your hands. Place in a greased bowl, turning the dough to get well coated. Cover, allow to rise in a warm area for about 1 to 1 1/2 hours or until doubled. After the first rising you will notice the dough will be really spongy and sticky, place the dough back into the standing mixer. Add 1/2 cup of flour and mix on low until the dough comes back to soft ball, adding more flour if needed. Dust a work area with flour, working with half the dough at a time, roll dough into a 12" rope and place on a really well greased cookie sheet. I prefer a baking stone. Repeat with the second half of the dough. Allow the bread to rise for 30 minutes. Beat egg white and water together until well blended. Brush each loaf with the egg mixture and bake for 15 minutes. Brush the baked loaves again with the egg mixture and bake for an additional 5 to 10 minutes or until lightly brown
To make Sourdough Cheesy Garlic Bread
8 tbsp. Soft butter (1 stick)
3 garlic cloves, minced
1 tsp oregano
Cheese of your choice (I used mozzarella)
Preheat oven to 400* . Allow the bread to cool. Mix the first 3 ingredients until smooth. Slice the bread right down the middle lengthwise and spread butter mixture. Cover with foil and bake for 10 to 12 minutes, or until the butter is fully melted. Unwrap the bread, sprinkle your favorite cheese. Use the amount of cheese to your liking. Place back into the oven with both halves facing up for an additional 5 to 10 minutes or until the cheese melted and there's a slight crunch to it.
Enjoy :)
Thanks for stopping by, Become a Fan, sign up with email and follow My blog for more fun ideas~ Thank you, Carleen
Follow Carleen's Crafty Kitchen on Pinterest
Sourdough Starter :
1 Tbsp. yeast
1 cup warm water (between 115* and 125*)
1 cup flour
2 tbsp. sugar
NO METAL is to come in contact with the starter. In a large glass or ceramic jar (2 quarts or larger is best to prevent dough spillage) dissolve yeast in warm water for about five minutes. Add flour and sugar, mix until everything is well combined. Place a coffee filter or double layer of cheesecloth over the mouth of the jar and secure it with a rubber band (if you're using a mason jar, you can use the neck band to secure it). You will notice over the next few hours the starter will rise, almost like Bread would, it's best to stand the jar in a bowl in case any rises out of the jar. After a few hours you will notice it will deflate, that's totally fine, it's suppose to. Keep the jar in warm area, out of the way spot. Everyday you need to stir the starter, you will notice the liquid separates from the starter, this is normal. Between 3 to 7 days you'll start noticing a strong sour smell once you put your nose up to it, at this point it's ready. No matter how much you use for a recipe, replenish it with 1/2 cup warm water, 1/2 cup flour and 1 tbsp. of sugar. If you don't use any starter within a 10 day period of time, remove and throw away 1/2 cup of starter and replenish.
Sourdough French Bread
2 loaves
1 tbsp. of Yeast
1-1/2 cups warm water (between 115* and 125*)
1/2 cup Sourdough stater
2 tbsp. oil
2 tbsp. sugar (divided)
3 1/2 to 4 cups of all purpose flour ( I highly recommend that you
DO NOT use bread flour)
1/2 to 1 cup flour for dusting Egg Wash:
1 egg white
1 tbsp. Water
I highly suggest coating your hands with shortening every time you plan to touch the dough. At this time it's okay for the amount of starter you're using to come in contact with metal. Preheat the oven to 400*. In a standing mixer, dissolve yeast and 1/2 tbsp. sugar in warm water, allow it to stand for 5 minutes. Add the starter, oil, 1 1/2 tbsp sugar and 3 cups of the flour. Mix on low speed until a soft ball forms, adding additional flour if needed. You'll noticed that the dough will be sticky to touch, it's best to handle with oil on your hands. Place in a greased bowl, turning the dough to get well coated. Cover, allow to rise in a warm area for about 1 to 1 1/2 hours or until doubled. After the first rising you will notice the dough will be really spongy and sticky, place the dough back into the standing mixer. Add 1/2 cup of flour and mix on low until the dough comes back to soft ball, adding more flour if needed. Dust a work area with flour, working with half the dough at a time, roll dough into a 12" rope and place on a really well greased cookie sheet. I prefer a baking stone. Repeat with the second half of the dough. Allow the bread to rise for 30 minutes. Beat egg white and water together until well blended. Brush each loaf with the egg mixture and bake for 15 minutes. Brush the baked loaves again with the egg mixture and bake for an additional 5 to 10 minutes or until lightly brown
To make Sourdough Cheesy Garlic Bread
8 tbsp. Soft butter (1 stick) 3 garlic cloves, minced
1 tsp oregano
Cheese of your choice (I used mozzarella)
Preheat oven to 400* . Allow the bread to cool. Mix the first 3 ingredients until smooth. Slice the bread right down the middle lengthwise and spread butter mixture. Cover with foil and bake for 10 to 12 minutes, or until the butter is fully melted. Unwrap the bread, sprinkle your favorite cheese. Use the amount of cheese to your liking. Place back into the oven with both halves facing up for an additional 5 to 10 minutes or until the cheese melted and there's a slight crunch to it.
Enjoy :)
Thanks for stopping by, Become a Fan, sign up with email and follow My blog for more fun ideas~ Thank you, Carleen
Follow Carleen's Crafty Kitchen on Pinterest
No comments:
Post a Comment