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Monday, June 14, 2010

Not-Very-Sour Sourdough

Hi everyone! I love the idea of sourdough--bread dough that keeps itself going with only a little bit of help from you. I've always thought it would be a great thing to have in an emergency situation. The only problem is, the flavor of sourdough isn't my favorite! Oh, I like it. I just don't like it as much as 'regular' bread. But, I found a fairly easy sourdough recipe and thought I'd just give it a try and see what I thought of it homemade. I'm finding that it's a pretty mild sourdough which is perfect!! Most sourdough does not call for the addition of yeast (which is why it's a great survival food), but this one adds yeast to the starter to help out the beginning sourdough baker. If you want to try your hand at a very mild sourdough, give this recipe a try! This recipe is from the May/June 2010 Backwoods Home Magazine.

Sourdough Starter

Put 2 cups flour into a large glass bowl. Stir in 1 cup milk and 1tsp. dry active yeast. Cover with plastic wrap or a clean cloth and let stand at room temperature until the mixture is tripled in size. This can take up to 24 hours. Now put the bowl of starter into the fridge, cover, and leave for three days. Take out of the fridge, stir in 1/2 cup water and 1/2 cup flour and put back in fridge for another three days.

The starter is now ready. Divide the starter in half. Place one half in a large bowl for making your bread. Put the other half--the keeper-into a crock or container. Feed the keeper by adding 3/4 cup milk or water and 1 1/4 cups flour. Refrigerate the starter for one week and it is ready to use again by dividing in half--one half for baking, the other for keeping alive. The starter must be fed once a week. (If you don't need to bake, you must still dispose of the unused half and feed the keeper.)

Whole Wheat Sourdough Bread
The night before, prepare the starter:
1 cup sourdough starter
2 cups warm water
2 1/2 cups flour

Use a large bowl which allows room for expansion. Combine starter, water and flour. Cover with a cloth and let stand in a warm place overnight. In the morning, continue:

Heat 1 cup milk in a saucepan almost to the boiling point. Remove. Add 3 tbsps butter, 3 tbsps. sugar, 2 tsp. salt, and 1/4 cup warm water. Stir. Cool 10 minutes. Add to starter mixture. Beat until blended. Add 3 cups whole wheat flour and beat until batter is smooth. Cover with a clean cloth and set in warm place free of draft. Let rise 30 minutes or until doubled in bulk. Stir dough down. Gradually beat in enough remaining flour (up to 3 cups white) to make a stiff dough. Turn onto a floured surface and knead 10 minutes or until smooth and elastic. (I use my Kitchenaid mixer to do this.) Divide dough, form into round loaves (or place in greased bread pans or any other pan). Brush tops with oil, cover, and let rise in a warm place for one hour. Bake the loaves in a preheated 375 degree oven for 50 to 60 minutes or until loaves are golden and sound hollow when tapped. Cool on rack. Enjoy!!

Prep On!
Gen-IL Homesteader

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upinak said...

If you add a 1/2 cup of splenda or sugar into the mix, it makes it a sweet sourdough.

I don't care for sour dough... Alaska has been the supposed originator of it. But I am kind of sick of it.

Amish Friendship bread though.. mmm mmm mmm YUM!

Anonymous said...

Wow that sure looks good! Wow all these great recipes are are gonna fatten us up. LOL

Gen-IL Homesteader said...

Upinak, Sourdough has never been my favorite, but seriously, this one doesn't taste like sourdough! It's amazing, and strange! :) Amish friendship bread is way too good--I can't have that at home!!
Shelly, haha! I think we both have enough work at our homes that we can work it off!

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