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As stated previously, most Sourdough Starter and Bread recipes I’ve seen are far too big for my family and/or my dough kneading equipment. So I revised and tweaked the Nourishing Traditions Sourdough Starter and Bread recipes for manageability and success.
2 cups Sourdough Starter
1 Tbsp Lemon Juice
3 Tbsp warm spring or other clean water (not distilled or ozonated or anything weird)
1 Tbsp raw sugar (I use palm sugar, do not use honey)
1/4 tsp sea salt
3 – 4 more cups of flour. For a denser loaf use whole wheat, rye or spelt etc. for a lighter fluffier loaf use unbleached white flour
Throw everything except the flour into the mixer, blend for 1 min.
add 1 c. flour and blend for 3 min
now switch out to your dough hook or start stirring with a wooden spoon and start adding flour 1/2 cup at a time until you reach a solid dough. This dough will be more sticky than other bread doughs. just as long as it’s not runny. Most of the time I don’t use all of the 4 cups of flour as it just makes the dough way too stiff. You want it to be workable. If using a dough hook, let knead for 7 min. adding flour a Tbsp at a time if necessary. If stirring by hand turn the dough out onto a floured surface and start kneading adding bits of flour everytime the dough gets too sticky. Knead for about 10 min by hand.
Then form into a loaf and place in a well greased loaf pan. here’s where it gets hard to say what’s going to happen.
It takes my dough 2-3 hours to rise to a nice poof above the loaf pan. Next time I do it I’ll have to take a picture.
Bake at about 350 for 40 – 50 min depending on density and crunchiness desire 😉
How it looks when you put it in the bread pan. As you can see it’s stiff like dough, but a bit looser than regular bread dough.
In this picture you can see I proof (rising) the dough in my oven with the light on for warmth, and a pan of hot tap water under it for moisture. This is after it’s been rising for about an hour or so.
This is a picture of after it’s been rising for 2-3 hours. It has more than doubled in size and I think it’s time to turn the oven on! I just leave it in the oven while it preheats, and i leave the pan of water in there too as it creates steam and a lovely crusty top.
Here is the final product! Yum. As you can see, the family has already been at it 😉 The crumb (texture) is a lot larger than a regular two rise, added yeast, bread. It’s got a lovely chewy-ish texture and that nice sour tang you expect from sourdough. The older your starter (don’t forget to keep feeding your starter! ) the more you will detect more and better sourdough flavour.
well, I hope that helps, please post any questions in the comment section.
Easy Sourdough Starter for smaller families
Usually the sourdough recipes I see are huge and make enough starter to make bread for an army. So I’ve revised a Nourishing Traditions recipe to make smaller amounts, with a few tweaks to ensure ease and success along the way.
a bag of light or dark rye flour, the fresher the better.
clean water (if you have chlorinated tap water let it sit out for 24 hrs before using it to prepare your starter, or just buy natural spring water)
seriously, that’s it.
in a metal or glass bowl
1/2 c. rye flour
1/2 c. water
do this every day for 7 days
add another 1/2 c. rye flour and another 1/2 c. water and stir
If at anytime your mixture gets more thick than soupy and runny, add a bit more water.
This activates natural yeasts that are present on every plant, fruit and in the air. Rye flour has the least amount of some scientific thingy that I can’t spell so it’s better for the yeasts.
Use a new bowl as often as every day, but I don’t bother, I just use a new bowl every week and scrape down the sides with a spatula every day.
In this picture of my starter you can see the bubbles forming as the natural yeasts are activated.
Going away for a bit? No problem. Just put your starter in sealed jars in the refrigerator and resume feeding it and baking with it when you come home as usual.
Stay tuned for many recipes that use this sourdough starter.