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Tag Archives: Nourishing Traditions Sourdough Starter
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.