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Homemade SourDough Bread Recipe

Introduction

  • By: SaintClarence27
  • Cuisine: American?
  • Type: Bread
  • Serves 1

Ingredients

  • 1 C Starter - See starter section below
  • 2 C Lukewarm Water
  • 3 T Olive Oil - Feel free to experiment with different oils
  • 6+ C Bread Flour - MUST be unbleached bread flour
  • 1 T Honey
  • 1/4 tsp. Kosher Salt
  • Butter (optional) - To grease casserole dish

Starter
  • 3/8 C Stone ground organic whole grain flour
  • 1/4 C lukewarm water

Method

First, you have to create a starter. Because of the wild yeast differences, the taste will be different depending on where you are.
  • Mix in a jar of some sort (I use a mason jar with cheesecloth for a lid so you don't suffocate the yeast). Store in a warm, dark dry place.
  • Check in 12 hours. If it's bubbling, feed it (same recipe added). If not, wait another 12 and check again. If it takes more than 48 hours, start over.
  • After 3 feedings, feed every 24 hours.

After a couple of days, you have a fully developed starter.
At this point I use UNBLEACHED all purpose flour for the feeding (you'll need to dump some of the starter before feeding at this point, so you don't end up with a 50 gallon drum of it).

There's your starter. You can also refrigerate (put it in the door - you don't want to freeze it) and feed it once a week).

Bread

12 hours after a feeding, mix 1 C starter, 2 C lukewarm water, and 2 C BREAD flour in a mixing bowl. Cover with a towel for 12 hours.

  • Mix in 4 C bread flour 3 T olive oil (or other oil), 1T honey, and 1/4 tsp kosher salt. If this is too sticky, add a little more flour.
  • Pound it out, knead a little, and form into a big ball by folding over the corners, rolling, and tightening the outside of the dough.
  • put it in a greased container such as a casserole dish. Slash the top a couple times with a knife, and let rise in a warm, dark place covered until doubled in size (can take up to 10 hours).
  • Bake for 1 hour at 350 or until internal temp is 180 degrees.

You won't want to, but let cool until warm before slicing in and loading up with butter and homemade raspberry preserves.

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