Sourdough Bread and Starter Recipe

Overview:

Preparation Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 2 Loaves
Rating: ⭐⭐⭐⭐⭐ (5/5)
Calories: 2217.4
Fat: 58.5g
Saturated Fat: 7.7g
Cholesterol: 0mg
Sodium: 3514.9mg
Carbohydrates: 379.8g
Fiber: 11.5g
Sugar: 88.6g
Protein: 40.7g

Description:

This Sourdough Bread and Starter recipe is a cherished family tradition passed down from my Mom. It yields delicious loaves of bread that are worth the wait, with a total time of 1 hour and 10 minutes, most of which is waiting time for the dough to rise and ferment. The sourdough starter adds depth of flavor and texture to the bread, making it a favorite among bread enthusiasts. Each step is carefully crafted to ensure the perfect loaf every time.

Ingredients:

• 1 package dry yeast
• 1/2 cup warm water
• 3/4 cup sugar
• 3 tablespoons instant mashed potatoes
• 1 cup warm water
• 6 cups bread flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 1/2 cup butter
• 1 1/2 cups water

Instructions:

Making the Starter:

1. In a large bowl, mix the dry yeast with 1/2 cup of warm water and check to ensure it is activated and working. You’ll notice fizzing and bubbling if the yeast is active.
2. Once activated, add the remaining ingredients for the starter into the bowl.
3. Allow the mixture to sit out all day to ferment.
4. After the initial fermentation, feed the starter by adding the same amounts of sugar, instant potatoes, and warm water as you used to make the starter.
5. Transfer the starter to the refrigerator and let it ferment for 3 to 5 days, feeding it periodically to maintain its activity.

Making the Bread:

1. In a large mixing bowl, combine 1 cup of the sourdough starter with the bread flour.
2. Knead the dough for about twenty strokes until it forms a smooth, elastic ball.
3. Place the dough in a clean bowl and lightly coat the top with oil to prevent sticking.
4. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise overnight or until doubled in size.
5. Once the dough has doubled in size, punch it down and divide it into two equal portions.
6. Knead each portion of dough again and shape them into loaves.
7. Place the shaped loaves into greased bread pans and coat the tops with butter or oil.
8. Allow the loaves to rise again until doubled in size.
9. Preheat your oven to 350°F (175°C).
10. Bake the loaves in the preheated oven for 40 minutes or until they are golden brown and sound hollow when tapped on the bottom.
11. Once baked, remove the loaves from the oven and let them cool slightly before slicing and serving.

Maintenance of the Starter:

1. After making the bread, feed the remaining starter with the same ingredients and proportions as before.
2. Repeat the feeding process every time you make a new batch of bread to keep the starter active and flavorful.

Keywords:

Breads, Low Cholesterol, Healthy, < 4 Hours

Notes:

• The sourdough starter can be kept in the refrigerator and maintained indefinitely by regularly feeding it with equal parts of sugar, instant potatoes, and warm water.
• Experiment with different flours and flavorings to customize your sourdough bread to your taste preferences.

Enjoy baking this delicious Sourdough Bread and Starter recipe, and share the joy of homemade bread with your friends and family! 🍞🥖