#Sourdough Loaf recipe

[askwhatsforlunch]

Rye Sourdough

It may be that I now bake my sourdough loaves according to the seasons! This beautiful Rye Sourdough, for instance, with its nutty flavour and the suave fragrance of chestnut honey, is definitely bread for Autumn! Scrumptious still warm and slathered with butter, it also beautifully compliments strong cheeses with Quince Paste, plum jams or pear preserves! Happy Thursday!

Ingredients (makes 1 loaf):

1 tablespoon pure good quality raw Chestnut Honey (I bought the one I'm using at a farmer's market in Chambord, the beehives are kept in the Sologne Forest)

about 180 millilitres/¾ cup hot water

½ tablespoon vegetable oil like sunflower or grapeseed

2 1/3 cup strong white flour

1 cup rye flour

1 teaspoon salt

325 grams/11.5 ounces Sourdough Starter

Spoon Chestnut Honey into a small bowl. Stir in hot water until completely dissolved. Allow mixture to become lukewarm.

Grease a large glass bowl with grapeseed oil; set aside.

In a large mixing bowl, combine strong white flour, rye flour and salt, and give a good stir. Add Sourdough Starter and Chestnut Honey mixture, and stir, gradually adding more lukewarm water, if necessary, until a soft, slightly sticky dough forms. You may not need to add any more water at all, but your dough should not be dry, it should just stick a bit to your fingers.

Tip dough out onto a clean surface, and knead, a good 10 to 15 minutes. Kneading will make it smooth and elastic and no longer sticky. Shape into a ball, and pop into prepared bowl. Cover with an oiled sheet of cling film, and allow to rise, in a warm enough, draught-free place, 3 hours.

Line a bowl or basket with a clean tea towel, and flour it generously (if it isn’t floured enough, the dough will stick to it!)

At this point, the dough should have doubled in size. Tip it out onto the kitchen counter and knead well to knock the air out, 5 minutes, slapping the dough onto the counter-top. Shape the dough into a ball and place into lined basket or bowl, seam-side up. Cover loosely with a lightly oiled sheet of cling film, and prove a second time in a draught-free room. This second prove should take between four to eight hours.

Preheat oven to 220°C/430°F, placing a large tin filled with water on the bottom shelf of the oven, to create steam and a beautiful crust.

Line a baking tray with baking paper.

Once second prove is complete, gently lift off cling film. Then, carefully tip risen dough out of its basket and onto prepared baking tray, lifting off tea towel gently. Spritz gently with water, and slash with a sharp knife. Place baking tray in the middle of the hot oven, and bake at 220°C/430°F, for 30 minutes. Then, reduce heat to 200°C/395°F, and bake, for a further 15 minutes.

Remove from the oven and lift off the baking tray.

Let Rye Sourdough cool completely (if you can), before eating slathered with butter, Apple or Quince Jelly, and Ginger-Plum Jam, with tasty cheeses and good wines!

[fullcravings]

Sourdough Lemon Loaf

[tilbageidanmark]

Focacciart

[steelycunt]

going 2 try and make sourdough perhaps...i figure if ever there is. a time do it...it is upon me now...

[cultivating-wildflowers]

Ladies, gimme your favorite no-fail bread recipes, please! Sourdough is fine but if so, please include tips because sourdough and I are laughing rivals most days.

I'm specifically looking for a pretty versatile dough that can be shaped into a boule or baguette or the like; something than can be easily torn and shared, as opposed to sandwich bread or milk bread. Any kind of flour is fine. If it tolerates adding fillings, all the better.

[sodacowboy]

made a sourdough starter on a whim the last time I made bread (like a week ago?) and did barely anything to it in the meantime and I have no idea how to use it so here’s hoping this loaf turns out good

[icterid-rubus]

I cultured some yogurt from a tablespoon of mediocre grainy store bought stuff with some leftover milk and a splash of cream, and taking a quick bite of the warm creamy yogurt felt unexpectedly special.

[agenderarkham]

Birria I love you so so so so much <333333 I made it for dinner yesterday and now I’m having it for lunch

[sourdough-goblin]

Sourdough Bread That Tastes Like Cheez-Its When Toasted

Let me preface this by saying this was an ACCIDENT. I had made some sourdough bread that was solidly okay but not GREAT, and had been eating it raw when I remembered my toaster oven has a "broil" setting. Much to my surprise, when combined with some salted butter, I was flung violently back 4 years ago to the last bag of cheez-its I will ever eat in my life.

I will not lie to you: this absolutely is impacted by the composition of your specific sourdough starter. That being said, here is the recipe:

Ingredients (makes 2 loaves)

1 cup sourdough starter at 3:2 flour:water, preferably fed 8-12 hours prior

3/4 cup goat milk, warm (you can use dairy if you want but this did impact the flavor)

1/4 cup granulated white sugar

1/4 cup SALTED butter, melted and cooled slightly so it doesn't kill the yeast

1/2 cup leftover mashed potatoes (I use gold potatoes but russet would probably work also)

1 tsp. salt

3.5-4 cups flour

Instructions

Mix the milk, starter, and sugar in a small bowl. Set aside.

In the bowl of a stand mixer, mix together the potatoes, egg, butter, and salt.

Add 2 cups of the flour and the milk/sugar/starter mixture to the bowl. Mix until combined. I usually start with a whisk for the first cup of flour, then move to a wooden spoon for the second. You can use your stand mixer here if you want, but the flour WILL go everywhere if, like me, you don't have any kind of guard for the bowl.

Add in flour in half-cup measures, mixing until you reach a dough-like consistency (usually approx. 3-3.5 cups). Once it starts to get hard to mix, you can start using the dough hook for your stand mixer, but this probably won't save you from flour on your counters. You may need more flour if you are in a humid climate. The dough should be sticky enough that you can't pick it up without it sticking to your hands, but cohesive enough that you CAN pick it up.

Knead on medium-high speed for 7-10 minutes, adding flour as needed. The dough should be somewhat sticky but shouldn't stick to the bottom of the bowl; if it is creating a dough-nado in the middle of your bowl that stretches but holds to the bowl when you attempt to lift the stand mixer head, it needs more flour. I usually add about 1/2-3/4 cup of flour during the kneading phase, depending on humidity

Place the dough in an oiled bowl and cover tightly. This dough will not quite double in size, but make sure you don't cut off its ability to grow with whatever you cover it with. Let rise in a slightly-cooler (70-76F) place for 10-12 hours (warm places will speed up the rise but will also encourage more of the sour bacteria to grow, so do with that what you will)

Dividethe risen dough in half and place in lined or oiled loaf pans. I use cast iron loaf pans, which behave VERY differently from non-stick, so be aware that the baking times below are based on that. If you use non-stick, your bread will not rise as much and may take longer to cook.

Let the dough rise for another 2-6 hours, until approximately the size and shape of a somewhat-short bread loaf

Bake at 350F for anywhere from 35-55 minutes (possibly up to an hour at sea level). Bread should have an internal temp of approx. 195 and should sound hollow when knocked on. It should be golden to golden-brown on top, but truthfully just use a meat thermometer and save yourself the trouble

For the true cheez-it taste, toast the bread until the slice is golden-brown, then spread with salted butter.

For best results, make dough in the evening, shape it mid-morning, and bake it in the late afternoon. I made the dough at night, shaped it before catching my bus to work, and baked it when I got home about 6 hours later.

[emilyfrembgen]

Recipe for Long-Fermentation Sourdough Bread Fermented dough turns into a tangy, mildly sour bread thanks to beneficial microorganisms; this loaf takes some time, but it's worth it.

[celebratinglouis]

Sourdough English Muffins These from-scratch English muffins made with sourdough starter have a delicious crust and chewy, tangy interiors. 1/2 cup sourdough starter, 1 cup milk, 2 cups all-purpose flour, 1 tablespoon cornmeal or as needed, 1 tablespoon white sugar, 1/2 teaspoon salt, 1/2 cup unbleached all-purpose flour, 1 teaspoon baking soda

[askwhatsforlunch]

Spelt Sourdough

I now have baked enough sourdough loaves --and Alexa Crowe's my favourite-- to feel confident enough to try to add different flours to the mix. Thus, I baked this Spelt Sourdough, and I'm rather proud of it! While there is less spelt flour than there is strong white flour, the flavour is different, a bit nuttier, and I and Mum loved it! It's just wonderful with butter, good cheeses from Roquefort to Saint-Marcellin and a good craft beer! I'll bake a few of these, and then I shall grab the rye flour!

Ingredients (makes 1 loaf):

1 tablepoon pure good quality raw honey (I used forest honey we brought back from Auvergne)

about 180 millitres/¾ cup hot water

½ tablespoon vegtable oil like sunflower or grapeseed

2 1/3 cup strong white flour

1 cup spelt flour

1 teaspoon salt

325 grams/11.5 ounces Sourdough Starter

about 60 millilitres/¼ cup lukewarm water

Spoon honey into a small bowl. Stir in hot water until completely dissolved. Allow mixture to become lukewarm.

Grease a large glass bowl with grapeseed oil; set aside.

In a large mixing bowl, combine strong white flour, spelt flour and salt, and give a good stir. Add Sourdough Starter and honey mixture, and stir, gradually adding more lukewarm water, as necessary, until a soft, slightly sticky dough forms. You may not need to add all the water, but your dough should not be dry, it should just stick a bit to your fingers.

Tip dough out onto a clean surface, and knead, a good 10 to 15 minutes. Kneading will make it smooth and elastic and no longer sticky. Shape into a ball, and pop into prepared bowl. Cover with an oiled sheet of cling film, and allow to rise, in a warm enough, draught-free place, 3 hours.

Line a bowl or basket with a clean tea towel, and flour it generously (if it isn’t floured enough, the dough will stick to it!)

At this point, the dough should have doubled in size. Tip it out onto the kitchen counter and knead well to knock the air out, 5 minutes, slapping the dough onto the counter-top. Shape the dough into a ball and place into lined basket or bowl, seam-side up. Cover loosely with a lightly oiled sheet of cling film, and prove a second time, overnight, in a draught-free room. This second prove should take between four to eight hours.

Preheat oven to 220°C/430°F, placing a dish filled with water on the bottom shelf of the oven, to create steam and a beautiful crust.

Line a baking tray with baking paper.

Once second prove is complete, gently lift off cling film. Then, carefully tip risen dough out of its basket and onto prepared baking tray, lifting off tea towel gently. Spritz gently with water, and slash with a sharp knife. Place baking tray in the middle of the hot oven, and bake at 220°C/430°F, for 30 minutes. Then, reduce heat to 200°C/395°F, and bake, for a further 15 minutes.

Remove from the oven and lift off the baking tray.

Let Spelt Sourdough cool completely (if you can), before eating slathered with butter, honey and jam, with tasty cheeses and good wines or cold ales!

[fullcravings]

Sourdough Lemon Cake

[laurenhinds]

Gluten-Free Sourdough Raisin Bread Instead of using commercial yeast, this gluten-free cinnamon raisin bread is made with leftover sourdough starter. 1 pinch baking soda, 1 teaspoon agave nectar, 3 eggs lightly beaten, 1 teaspoon vanilla extract, 3/4 cup raisins, 1 pinch cream of tartar, 3/4 cup whole milk at room temperature, 1/2 cup gluten-free sourdough starter, 2 cups gluten-free bread flour mix, 1/4 cup coconut sugar, 1 tablespoon ground cinnamon, 1/2 cup buckwheat flour

[salvadoranarthistory]

Plain and Simple Sourdough Bread Recipe Use your favorite starter to make this basic, easy-to-make loaf in your bread machine.

[vlaroche]

Vegan Zucchini Bread with Sourdough Discard This not-too-sweet vegan quick bread made with leftover sourdough is a hit thanks to its mild flavor and just the right amount of spice to keep it interesting. 1 large banana mashed, 1/2 teaspoon ground ginger, 1/2 cup brown sugar, 1/3 cup canola oil, 1 cup sourdough starter discard, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, 1 teaspoon baking soda, 1 cup grated zucchini, 1 teaspoon ground cinnamon, 1.25 cups all-purpose flour