The Sourdough Bread experiment has been completed. Six days ago I mixed up a Sourdough Starter and I have been patiently watching and waiting to see the results. Finally today, I baked the bread!
This has been a long wait. Each day I checked on the starter, and stirred it as directed, but not much happened. On the morning of the 5th day, I fed the starter and it bubbled and grew, but the directions said to wait until later in the day to take out any of the starter to use in a recipe. So, last night I had my Sourdough Bread recipe ready. The bread recipe I used belongs to my friend Beth, who has baked Sourdough Bread for many years. I've had her recipe tucked away for a long time.
Sourdough Bread
1 cup sourdough starter
1/2 cup sugar
1 1/2 cups warm water
1 package (or 2 1/4 teaspoons) dry yeast
1/2 cup oil
1 teaspoon salt
5 - 6 cups flour
In a large bowl, mix together starter, sugar, water, yeast, and oil. Add salt, then flour 1 cup at a time. Place dough in a large glass bowl that has been greased, and slightly grease top of bread dough. Let rise overnight at room temperature, then shape into loaves. Let rise again, then bake at 325 degrees F for about 35 minutes, or until browned. Makes two 9 x 5-inch loaves.
My starter looked about the same on days 2, 3, and 4.
Each morning a layer of clear liquid had settled out on top before the starter was stirred.
On the 5th day the starter was fed and it really came alive! That evening I used the starter to prepare the bread dough and let it rise overnight, as per directions.
Fortunately, I'm an early riser. The bread dough was just about to outgrow the bowl by morning.
Then bake in a preheated oven for about 35 minutes, or until browned.
Let the bread cool before slicing, if you can.
My husband and I sliced into a loaf while it was still warm.
This has been a long wait. Each day I checked on the starter, and stirred it as directed, but not much happened. On the morning of the 5th day, I fed the starter and it bubbled and grew, but the directions said to wait until later in the day to take out any of the starter to use in a recipe. So, last night I had my Sourdough Bread recipe ready. The bread recipe I used belongs to my friend Beth, who has baked Sourdough Bread for many years. I've had her recipe tucked away for a long time.
Sourdough Bread
1 cup sourdough starter
1/2 cup sugar
1 1/2 cups warm water
1 package (or 2 1/4 teaspoons) dry yeast
1/2 cup oil
1 teaspoon salt
5 - 6 cups flour
In a large bowl, mix together starter, sugar, water, yeast, and oil. Add salt, then flour 1 cup at a time. Place dough in a large glass bowl that has been greased, and slightly grease top of bread dough. Let rise overnight at room temperature, then shape into loaves. Let rise again, then bake at 325 degrees F for about 35 minutes, or until browned. Makes two 9 x 5-inch loaves.
My starter looked about the same on days 2, 3, and 4.
On the 5th day the starter was fed and it really came alive! That evening I used the starter to prepare the bread dough and let it rise overnight, as per directions.
Fortunately, I'm an early riser. The bread dough was just about to outgrow the bowl by morning.
The next step was to divide the dough into two loaf pans and let it rise again.
Today for lunch I had ham and cheddar on sourdough bread, yum!
If you haven't made your Sourdough Starter yet, it is definitely worth a try. The bread is delicious!
This recipe was shared with:
This has been a long wait. Each day I checked on the starter, and stirred it as directed, but not much happened. On the morning of the 5th day, I fed the starter and it bubbled and grew, but the directions said to wait until later in the day to take out any of the starter to use in a recipe. So, last night I had my Sourdough Bread recipe ready. The bread recipe I used belongs to my friend Beth, who has baked Sourdough Bread for many years. I've had her recipe tucked away for a long time.
Sourdough Bread
1 cup sourdough starter
1/2 cup sugar
1 1/2 cups warm water
1 package (or 2 1/4 teaspoons) dry yeast
1/2 cup oil
1 teaspoon salt
5 - 6 cups flour
In a large bowl, mix together starter, sugar, water, yeast, and oil. Add salt, then flour 1 cup at a time. Place dough in a large glass bowl that has been greased, and slightly grease top of bread dough. Let rise overnight at room temperature, then shape into loaves. Let rise again, then bake at 325 degrees F for about 35 minutes, or until browned. Makes two 9 x 5-inch loaves.
My starter looked about the same on days 2, 3, and 4.
On the 5th day the starter was fed and it really came alive! That evening I used the starter to prepare the bread dough and let it rise overnight, as per directions.
Fortunately, I'm an early riser. The bread dough was just about to outgrow the bowl by morning.
The next step was to divide the dough into two loaf pans and let it rise again.
Today for lunch I had ham and cheddar on sourdough bread, yum!
If you haven't made your Sourdough Starter yet, it is definitely worth a try. The bread is delicious!
This recipe was shared with:
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