I bought a sourdough starter from King Arthur Flour () and have been using it ever since. The recipe makes two good loaves of bread that are dense, but not too heavy with a good crispy crust
We have always loved sourdoughbread for making paninis as they have a wonderful texture and can hold all the heavy stuff that you put into a panini and can hold its shape with the panini press - I know I know
Proof starter over night before making bread. Cover and allow bread to rise until double in size. 1 1/2 cups sourdough starter. 3 cups bread flour (depending on the consistency of the starter more may be needed)
To make the Bread. Remove the bread from the flower pots and cool on a wire rack. This dough can be proved in a bread maker/machine for ease and with good results
This is the third time I started a "Sourdough Starter", the base of true sourdoughbread. If this is your first attempt at Sourdough, I recommend you take a look around the internet (Start with the Wikipedia Entry
In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture
I'd sofar only used yeast, but since I made my sourdough starter I've been experimenting with this. No-knead recipes are now everywhere and is quickly becoming the most popular bread baking method around
But when the weather starts to get cool, and all you want is a big bowl of comfort, you can bet your bottom dollar that I am going to plan on the occasional carb-heavy meal, complete with a homemade sourdoughbread bowl
Sourdough Surprises is here again. This month our challenge was to make Monkey Bread. I followed the recipe for Cinnamon Rolls, from the recipe book, Simply Sourdough~ The Alaska Way~ by Kathy Doogan, that I bought on Amazon
With pretty much every seed and grain I had in the pantry, plus a handful of Craisins and a perfectly tangy sourdough starter, this hearty, dense whole wheat bread is a perfect fit for the party
Reneé RUSTIC OLIVE BREAD. -Punch the dough down to deflate and carefully turn the dough out onto a parchment lined baking sheet, which gives it the lovely round rustic shape without any hassle
Comments
Log in or Register to write a comment.