Sourdough Recipes

Rustic Sourdough Bread

This chewy loaf has rich, deep, flavor with mild sourdough tang. Since it includes commercial yeast as well as starter, you’re guaranteed a good, strong rise — even if your starter isn’t quite up to snuff.

Prep: 12min

Total: 3h7min

Yield: 16 per loaf

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 80 calories, Carbohydrate 17g, Cholesterol 0mg, Fiber 1g, Protein 3g, Sodium 180mg, Sugar 1g, Fat 0g, Saturated Fat 0g, Trans Fat 0g

Ingredients:

• 1 cup (227g) ripe (fed) sourdough starter
• 1 1/2 cups (340g) water lukewarm
• 1 to 2 teaspoons instant yeast*
• 2 1/2 teaspoons (15g) salt
• 5 cups (600g) King Arthur Unbleached All-Purpose Flour

Instruction:

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, kneading to form a smooth dough., Allow the dough to rise, in a lightly greased, covered bowl, until it’s doubled in size, about 90 minutes., Gently divide the dough in half; it’ll deflate somewhat. Preshape each piece of dough by pulling the edges into the center, turning it over so the seam is on the bottom, and rolling under your cupped hands to form a ball. Let the dough rest, covered, for 15 minutes., To make fat oval loaves, elongate each ball of dough you’ve preshaped by gently rolling it back and forth on an unfloured work surface several times. For longer loaves, continue rolling until they’re about 10″ to 11″ long. , Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F. , Spray the loaves with lukewarm water and dust generously with flour., Make two fairly deep diagonal slashes in each; a serrated bread knife wielded firmly or a lame, works well here., Bake the bread for 25 to 30 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.

Sourdough Bread: A Beginner’s Guide

This beginner sourdough recipe is perfect for bakers looking to jump right in! It’s is a low-hydration dough, meaning it will yield a ‘tight’ crumb (small holes). It is great for sandwiches and toast.

Prep: 13h

Total: 14h

Yield: 1

Ingredients:

• 150g/ 5.35 oz bubbly, active sourdough starter
• 250g/ 8.80 oz warm water, preferably filtered*
• 25g/ .90 oz olive oil
• 500g/ 17.65 oz bread flour (not all purpose flour)
• 10g/ .4 oz fine sea salt
• fine ground cornmeal, for dusting

Instruction:

1. After the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.
2. Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. For example, in the summer rise times can take anywhere between 2-4 hours @ 85º F/ 29º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C.
3. During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.
4. Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance. *See note below.
5. Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.
6. Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.
7. Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture!

Amazing Sourdough Bread Recipe

FAQ

Is sourdough healthier for you than regular bread?

Why is sourdough bread not fattening?

What can you do with sourdough bread?

1. Sourdough Crostini.
2. Sourdough Croutons.
3. Sourdough Bread Pudding (YUM)
4. Sourdough Breadcrumbs (perfect for schnitzels and meatballs)
5. Sourdough Stuffing.
6. Make Bruschetta.
7. Make an Italian Bread Salad (Panzanella)
8. Grilled Cheese Sandwiches.

Is it cheaper to buy or make sourdough?