I split this post into two, because they’re quite different.
Also, I got bored, so this is taking FOREVER to post. So I’m sitting down, and forcing myself to write this ( this is a week later since I forced myself to finish it… oops)
The bread WAS really good…. I ate 3 pieces of the first loaf… in one sitting.
This is the first time I’ve worked with sourdough. I googled before, and it really stressed me out. So when I was reading through the ol’ family cookbook I got and found this recipe for sourdough I couldn’t pass it up. It’s super low maintenance, when compared to any “Sourdough starter” I googled. (Such as this one.)
I halved this recipe, but it only ended up making 1 loaf, so feel free to make the whole recipe.
Sourdough Starter 1/2 recipe (the cheating way! <– but in a while, who will know it started with some yeast?)
In a med bowl, or large container (for long term storage) mix:
1/2 tsp sugar
1/4 lukewarm water
1 tsp yeast
let stand 10 mins, then whisk.
stir in 2 c lukewarm water
1/2 tbs salt
1/2 tbs sugar
2 c flour
Cover and leave at room temp x 3 days, stirring each day.
After 3rd day, make bread (using recipe below).
After removing amount for bread, if planning on making more sourdough add 1 1/2 c each water and flour, let stand at room temp for one day, stir and refrigerate until use. I stir it occasionally It will separate and smell, well, sour. That’s fine.
This picture is after about a week or so, I used some whole wheat flour in my starter, I don’t recommend unless you want denser bread, I think it might have inhibited the yeasts. Or it could have been the weird rise times my loaves(loafs? I STILL have no idea) had. Who knows.
Sourdough Bread Recipe:
For this recipe it’s all white all purpose flour, below i’ll mention some variations.
Scald 1/2 c milk
Add 1/8 c sugar
1 tbs fat (I used coconut oil, recipe calls for shortening. Margarine or butter should also work)
1 tsp salt
Cool to lukewarm
Add 1 3/4 starter, then start stirring in flour. approx 3-4 c in total. Keep adding and kneading, it should be soft and “dough like” smooth soft and not sticky.
Cover and let rise until doubled (takes about 1-2 hours)
Punch down and knead a bit more, put in bread pan, let rise again until doubled and bake at 375 for 45-60 mins.
Completed loaf. This was the white one (Clearly) was definitely the best. I’d keep this as an indulgence. It was incredible.
This whole wheat one turned out good, I actually baked it in the bread machine, since I was going to bed. It worked out really well considering. I forgot to let it rise in the bread machine pan, so it got kind of funny. It tastes okay.. I made it using the above recipe, except I used honey instead of sugar, and I used w.w. flour and some buckwheat flour. I also think I added some oats… I like it toasted. It’s a bit dry, which is again probably cause my rise times have been inconsistent… and could be my whole wheat sourdough. That’s why this is called “experiments” not everything will turn out peachy..