Sourdough Recipe

I love making sourdough bread! I am getting into a rhythm and have been averaging making two loaves a day. Over the weekend, I made extra so I would not have to make any on Sunday and it worked out great. I expanded the sourdough operation by attempting cinnamon rolls which were in fact very tasty.
Here is the recipe I use for our regular bread loaves:
5 cups of flour
2 1/2 teaspoons of salt
1 1/2 cups of starter
1 1/2 cups of cool water.
After I mix this up. I go back to my starter and feed it so it continues to grow or else I would quickly deplete the starter. I put the starter away and tend to the bread dough now.
For the bread dough – Mix in a mixing bowl and kneed into a soft ball. I let mine rise in a well-oiled bowl (not a metal bowl). I also pick up the dough ball and put some oil on it as well. I wet my hands with water and glaze the top of the dough until it is moist so it is able to rise properly without drying and cracking. I also cover my bowl with plastic wrap. The oil on the dough will prevent it from sticking to badly to the top of the plastic once it has risen. Depending on the temperature, you will need to let it rise for several hours, up to 12 hours until about doubled in size.
Punch it down and separate it into two loaves (however, I think I might try separating into 3 next time.) Let that rise — about another 5 or 6 hours. (although in a warm place it has taken less time)
The trick is to get the process going so that you always have bread which means you will need to always have your starter ready, dough rising and bread as to not lapse and have to wait hours for more bread to rise.
I bake mine at 350 for about 25 minutes but depending on your oven you might have to adjust.
We use this bread for sandwiches, butter bread for supper, toast and French toast.
The recipe I use comes from this recipe…I have just adjusted mine a little.
For information on making your own starter, I used this one: Grape Sourdough Starter
Here is another informational on growing your own wild yeast and sourdough bread making: Sourdough Baking – The Basics by S.John Ross

1 Comment

  • Amy Howard says:

    Thank you, Bethany!
    I’m going to try it on Monday. I’ll let you know how it turns out. Everyone here is looking forward to it! Looks like a very good recipe. Until you posted this, and your posts about making it, I had never heard of using grapes in Sourdough. My boys, of course, are excited about crushing the grapes!
    Take care and say hello to your hubby from mine!