From the great site instructables.com
The first time I ever had this great bread was in my sister-in-law's
kitchen. I thought I was eating some artisan bakery bread when she
casually mentioned that she had made it herself. I've made a lot of
bread over the years but I've NEVER made bread like what I was eating.
The world of bread changed at that moment for me. Two years ago I wrote a
lot about sourdough on my blog, My Sister's Kitchen.
Since then, with a lot of practice almost daily, my recipe and
technique has been perfected--at least for MY kitchen! (If you want to
read more about my sourdough journey, please feel free to check out My Sister's Kitchen.)
I had resigned myself to simply buying good, crusty sourdough since I never even came close to replicating the famous San Francisco sourdough loaves I ate as a child. But no longer~! For over two years now my kitchen counter has been lined with many bowls of starter, batter, dough, etc. (Dr. Seuss aficionados should think, Bartholomew and the Ooblek.) My entire kitchen has been taken over by this wonderful project. So far, the results have been overwhelmingly excellent!
A very important detail to note is that this method makes extra large loaves that are approximately 4.5 pounds each. Each loaf costs only $0.68 to make. That is sixty-eight cents. I buy flour and yeast in bulk, so it's possible that if you buy your ingredients at a regular grocery store, your loaf might cost twice that....a whopping $1.36! As you'll see, that's for a loaf that's about 3 times the size of a loaf of grocery store bread.
(And don't be intimidated by all the steps. I've broken things down into as simple increments as possible because this is really EASY!)
In some ways, sourdough starter is the ultimate renewable resource because it's ALIVE! I was coaching a friend through her first bread-making experience and explaining how to care for her starter. She turned to me and said, "You're talking about this starter like it's a live creature!" And she's right. It IS a live critter. As long as I keep it comfortable and well-fed, it will go on growing, replicating, and replenishing itself.
The art of making sourdough bread is a delightful exercise in returning to the "olden days" of some of the original DIYers--the gold miners and the pioneers. Sourdough isn't a new, green technology; it's an old, even ancient, technology that has sustained people for milennia. Making our own sourdough returns us to an age of LESS technology and LESS speed. Don't forget: LESS money too!
Sourdough bread, made properly, ambles slowly in a world that frantically runs. It might even ask for a tall glass of sweet tea and a rocking chair on the porch.
I had resigned myself to simply buying good, crusty sourdough since I never even came close to replicating the famous San Francisco sourdough loaves I ate as a child. But no longer~! For over two years now my kitchen counter has been lined with many bowls of starter, batter, dough, etc. (Dr. Seuss aficionados should think, Bartholomew and the Ooblek.) My entire kitchen has been taken over by this wonderful project. So far, the results have been overwhelmingly excellent!
A very important detail to note is that this method makes extra large loaves that are approximately 4.5 pounds each. Each loaf costs only $0.68 to make. That is sixty-eight cents. I buy flour and yeast in bulk, so it's possible that if you buy your ingredients at a regular grocery store, your loaf might cost twice that....a whopping $1.36! As you'll see, that's for a loaf that's about 3 times the size of a loaf of grocery store bread.
(And don't be intimidated by all the steps. I've broken things down into as simple increments as possible because this is really EASY!)
In some ways, sourdough starter is the ultimate renewable resource because it's ALIVE! I was coaching a friend through her first bread-making experience and explaining how to care for her starter. She turned to me and said, "You're talking about this starter like it's a live creature!" And she's right. It IS a live critter. As long as I keep it comfortable and well-fed, it will go on growing, replicating, and replenishing itself.
The art of making sourdough bread is a delightful exercise in returning to the "olden days" of some of the original DIYers--the gold miners and the pioneers. Sourdough isn't a new, green technology; it's an old, even ancient, technology that has sustained people for milennia. Making our own sourdough returns us to an age of LESS technology and LESS speed. Don't forget: LESS money too!
Sourdough bread, made properly, ambles slowly in a world that frantically runs. It might even ask for a tall glass of sweet tea and a rocking chair on the porch.
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Signing UpStep 1: How in the world does sourdough save energy?
I'm glad you asked!
First of all, any time we prepare our own food instead of buying it at the supermarket, we're choosing a lower tech option.
*We start by saving the fuel cost of driving to the store to buy bread.
*We save the energy cost of the commercial manufacturing process of baking bread.
*We save the fuel costs of shipping commercial bread to stores.
*We know exactly what's IN our bread because we've made it by hand. There are no additives or funky unnatural ingredients.
*Every step of the breadmaking process is done by hand. We don't use mixers or blenders or any power-consuming appliances.
*We can even choose the option of baking our bread in the woodstove, on the charcoal grill, or over a campfire if we want to avoid using the oven.
*Both bread-making and the cultivation of sourdough starters have some great community implications. We're not in this alone. Just like the yeasts in the sourdough, we can permeate our communities with change.
*Best of all, anyone can make this bread. The average individual who is trying to live responsibly, minimize use of non-renewable resources, maximize use of renewable resources, and make small but significant changes can easily start making bread like this.
*Sourdough starter itself is a great example on a small scale of a renewable and renewing resource. The crock of starter sitting on the counter can remind you every day that small things make a difference.
So let's get started. This is much more of a method than a recipe. It's not difficult. The entire process takes several hours, but for most of that time, the starter does all the heavy lifting.
First of all, any time we prepare our own food instead of buying it at the supermarket, we're choosing a lower tech option.
*We start by saving the fuel cost of driving to the store to buy bread.
*We save the energy cost of the commercial manufacturing process of baking bread.
*We save the fuel costs of shipping commercial bread to stores.
*We know exactly what's IN our bread because we've made it by hand. There are no additives or funky unnatural ingredients.
*Every step of the breadmaking process is done by hand. We don't use mixers or blenders or any power-consuming appliances.
*We can even choose the option of baking our bread in the woodstove, on the charcoal grill, or over a campfire if we want to avoid using the oven.
*Both bread-making and the cultivation of sourdough starters have some great community implications. We're not in this alone. Just like the yeasts in the sourdough, we can permeate our communities with change.
*Best of all, anyone can make this bread. The average individual who is trying to live responsibly, minimize use of non-renewable resources, maximize use of renewable resources, and make small but significant changes can easily start making bread like this.
*Sourdough starter itself is a great example on a small scale of a renewable and renewing resource. The crock of starter sitting on the counter can remind you every day that small things make a difference.
So let's get started. This is much more of a method than a recipe. It's not difficult. The entire process takes several hours, but for most of that time, the starter does all the heavy lifting.
Step 2: Gather the ingredients
Start by gathering all your ingredients. You'll need the following things:
1 c. sourdough starter*
6 c. bread flour**
3 c. water
2 t. salt
1/4 t. yeast
*information on sourdough starter is in the next step
** Bread flour works best, but all-purpose flour will also work out just fine. If you want a whole wheat loaf, you can substitute whole wheat flour in a roughly 1 to 1 proportion. I personally find that a loaf made of 100% whole wheat flour, especially flour I grind myself, a little too heavy for my family. Using 50% home-ground whole wheat flour produces a nice loaf. Some of the rise times might need to be adusted if your kitchen is cool.
1 c. sourdough starter*
6 c. bread flour**
3 c. water
2 t. salt
1/4 t. yeast
*information on sourdough starter is in the next step
** Bread flour works best, but all-purpose flour will also work out just fine. If you want a whole wheat loaf, you can substitute whole wheat flour in a roughly 1 to 1 proportion. I personally find that a loaf made of 100% whole wheat flour, especially flour I grind myself, a little too heavy for my family. Using 50% home-ground whole wheat flour produces a nice loaf. Some of the rise times might need to be adusted if your kitchen is cool.
Step 3: A Word about Sourdough Starter
If you don't have your own sourdough starter, there are a number of ways to get some.
You can find a friend who makes sourdough or keeps starter. If you start asking around, you might be surprised by how many people have sourdough starter sitting in the back of the fridge. You can buy a little kit of dry ingredients and mix up your own starter. Doing it this way will add some time because you'll need to let the starter get established before you use it.
Or, if you're feeling brave, you can try making your own starter from scratch. Here are two different methods that I've blogged about:
http://mysisterskitchenonline.com/2006/11/04/sourdough-starter/
http://mysisterskitchenonline.com/2007/04/18/sourdough-starter-redux/
Here are two Instructables for making sourdough starter:
http://www.instructables.com/id/Making-Sourgough-Starter/
http://www.instructables.com/id/Catching_wild_yeast_and_making_sourdough/
You can also buy sourdough starter from someplace like King Arthur Bread flour.
I've blogged about sourdough starters and suggest that you read a little bit about sourdough starters. The more you understand about sourdough starter, the easier it will be to use it. These posts should help you find your way around the sourdough neighborhood:
The Care and Feeding of Sourdough
What NOT to do with Sourdough
You can find a friend who makes sourdough or keeps starter. If you start asking around, you might be surprised by how many people have sourdough starter sitting in the back of the fridge. You can buy a little kit of dry ingredients and mix up your own starter. Doing it this way will add some time because you'll need to let the starter get established before you use it.
Or, if you're feeling brave, you can try making your own starter from scratch. Here are two different methods that I've blogged about:
http://mysisterskitchenonline.com/2006/11/04/sourdough-starter/
http://mysisterskitchenonline.com/2007/04/18/sourdough-starter-redux/
Here are two Instructables for making sourdough starter:
http://www.instructables.com/id/Making-Sourgough-Starter/
http://www.instructables.com/id/Catching_wild_yeast_and_making_sourdough/
You can also buy sourdough starter from someplace like King Arthur Bread flour.
I've blogged about sourdough starters and suggest that you read a little bit about sourdough starters. The more you understand about sourdough starter, the easier it will be to use it. These posts should help you find your way around the sourdough neighborhood:
The Care and Feeding of Sourdough
What NOT to do with Sourdough
Step 4: Phase 1 - mix water and starter
Start
by pouring two cups of room temperature tap water (not warm) into a
very large bowl. Scoop out 1 c. of sourdough starter and stir it in. The
starter likes being stirred up and aerated, so stir or whisk it
together vigorously.
Take a moment to replenish your starter right now. If you're making one batch of sourdough and using one cup of starter, replenish with 1/2 c. water and 1 c. flour. If you're making two batches at once (which is what I usually do) you'll replenish the starter with 1 c. water and 2 c. flour. The proportion of water to flour is usually 1 part water to 2 parts flour. If the starter gets too thick or too thin, you can adjust according.
Take a moment to replenish your starter right now. If you're making one batch of sourdough and using one cup of starter, replenish with 1/2 c. water and 1 c. flour. If you're making two batches at once (which is what I usually do) you'll replenish the starter with 1 c. water and 2 c. flour. The proportion of water to flour is usually 1 part water to 2 parts flour. If the starter gets too thick or too thin, you can adjust according.
Step 5: Add yeast and flour
Stir in 1/4 t. yeast and 3 c. bread flour. Mix until smooth.
It's been brought to my attention that I should not need any commercial yeast at all if I'm using yeast-rich sourdough starter. That's true for me in the summer when my kitchen is 85 degrees. In the winter, my ambient kitchen temperature often stays around 55 degrees and I use that 1/4 t. for a little boost. Using only 1/4 t. means that the yeast flavor doesn't dominate the sourdough flavor.
It's been brought to my attention that I should not need any commercial yeast at all if I'm using yeast-rich sourdough starter. That's true for me in the summer when my kitchen is 85 degrees. In the winter, my ambient kitchen temperature often stays around 55 degrees and I use that 1/4 t. for a little boost. Using only 1/4 t. means that the yeast flavor doesn't dominate the sourdough flavor.
Step 6: Phase 2: Add more water and the salt
Stir
in the 3rd cup of water. Add the salt and mix thoroughly. The salt will
slow down the fermentation. This is a good thing. The longer the
sourdough takes to rise, the more sour the bread will be. If you're not
comfortable with this much salt, you can reduce the amount. It will
affect the flavor though, so experiment a little.
Step 7: Add the last of the bread flour
Stir
in the remaining 3 c. bread flour. Stir until completely mixed. You do
NOT need to knead this bread. The sourdough starter will actually do
that for you. All those little yeasts get rowdy and over time inspire
gluten fibers to form. This gives the bread its unique sourdough
texture.
Step 8: Cover and let the sourdough do its work
Cover
the bowl of dough with a towel and set aside in a draft-free place.
Don't be jiggling the dough while it's doing its thing. Leave it alone.
And then leave it alone some more. The bread dough needs to just sit and
do its thing for 12-15 hours. When it's done, the dough will be bubbly
and BIGGER than it was at the start. If the bubbles start to pop, then
it's gone too long. It doesn't hurt to peek at it from time to time.
Sometimes you can see a little bit of clear liquid accumulating around the edges of the dough. This is actually a by-product of the fermentation process of the sourdough yeasts. The old miners called that hooch!
Now, let me make some disclaimers. First, if your kitchen is particularly warm or this is the middle of the summer, you might need to shorten this first rise time. If you notice the bubbles popping, then the dough ready for the next step. You CAN slow things down by refrigerating the dough at any point.
Sometimes you can see a little bit of clear liquid accumulating around the edges of the dough. This is actually a by-product of the fermentation process of the sourdough yeasts. The old miners called that hooch!
Now, let me make some disclaimers. First, if your kitchen is particularly warm or this is the middle of the summer, you might need to shorten this first rise time. If you notice the bubbles popping, then the dough ready for the next step. You CAN slow things down by refrigerating the dough at any point.
Step 9: Turning the Dough Out
Now
it's time for the step that we call "turning out the dough." Start by
sprinkling some more flour across the top of the dough. Then plunge your
hands into the flour bin and get thoroughly floured up. Start by
sweeping your hand around and under the dough in the bowl. Go stick your
hand in the flour bin again. Scoop the dough up and over. Get a little
more flour on your hands. Scoop and roll the dough over. It shouldn't
take too many scoops and sweeps before the dough starts feeling elastic
and practically alive! Turn the dough out onto a well-floured surface OR
a large piece of plastic wrap that has been sprayed with nonstick
spray.
Now comes the less-fun part: washing out the bowl. I use a plastic grocery club card to scrape all the bits of dough off the bowl. After washing and thoroughly rinsing the bowl, dry it completely.
Now comes the less-fun part: washing out the bowl. I use a plastic grocery club card to scrape all the bits of dough off the bowl. After washing and thoroughly rinsing the bowl, dry it completely.
Step 10: Getting the dough ready for the second rise
The
dough is ready for its second rise. You have two options. You can
either oil the inside of the bowl so that the dough will roll out easily
when it's time to put it in the oven.
Or, if you're feeling slightly less virtuous and green, you can just put the dough on the plastic wrap into the bowl. The dough will come off the plastic wrap easily because you sprayed a nonstick spray on it, remember?
Or, if you're feeling slightly less virtuous and green, you can just put the dough on the plastic wrap into the bowl. The dough will come off the plastic wrap easily because you sprayed a nonstick spray on it, remember?
Step 11: Cover and Let the Dough REST again
Yes,
we're letting the dough rest. The sourdough still has not finished
creating gluten fibers, so it needs a few more hours. Cover the bowl
with a towel and set in a draft-free area. How long the dough rests will
depend a lot on the room temperature. If your kitchen is fairly cool,
you should let the dough rest another 4-5 hours. If your kitchen is
warm, you'll want to keep an eye on things and consider baking the bread
after only 2-3 hours.
Pay attention to the dough during this stage. The thing that you do NOT want is for the starter to consume all the available fuel (flour) in the dough. If that happens, the dough will collapse in on itself after rising. If you see signs of the dough starting to collapse--that means the bubbles are bursting and the center of the dough begins to sag a little--it's time to hustle that bread into the oven.
Pay attention to the dough during this stage. The thing that you do NOT want is for the starter to consume all the available fuel (flour) in the dough. If that happens, the dough will collapse in on itself after rising. If you see signs of the dough starting to collapse--that means the bubbles are bursting and the center of the dough begins to sag a little--it's time to hustle that bread into the oven.
Step 12: Preheat the Pans
The
type of pan you use is actually very important. The very best option is
a heavy cast iron dutch oven with a cover. I also use a covered
roasting pan made by Pampered Chef that I got from a thrift store for
$7.
The key is the cover. You'll need a cover to create a miniature steam oven for the first 30 minutes of baking. I use pans that are 8 - 12 quarts in size. The pan should be at least 8 quarts in size. If you want to divide the bread into two smaller loaves because you only have smaller pans, everything stays the same in terms of baking time.
Another important feature to pay attention to is the sides. The sides of the pan need to be straight or tapering out. If the top of the pan is narrower than the widest part of the pan, don't use that that pan! You'll never get the loaf out.
Pyrex dishes work very well for this method of bread-making with one important caveat. If you set the heated pyrex on a surface with ANY moisture on it at all, the pyrex will explode, sending shards of glass everywhere. I blew up some of my best casserole dishes before I settled on my cast iron.
Turn your oven on to 450 degrees and stick the pan and cover in to preheat for 30 minutes.
The key is the cover. You'll need a cover to create a miniature steam oven for the first 30 minutes of baking. I use pans that are 8 - 12 quarts in size. The pan should be at least 8 quarts in size. If you want to divide the bread into two smaller loaves because you only have smaller pans, everything stays the same in terms of baking time.
Another important feature to pay attention to is the sides. The sides of the pan need to be straight or tapering out. If the top of the pan is narrower than the widest part of the pan, don't use that that pan! You'll never get the loaf out.
Pyrex dishes work very well for this method of bread-making with one important caveat. If you set the heated pyrex on a surface with ANY moisture on it at all, the pyrex will explode, sending shards of glass everywhere. I blew up some of my best casserole dishes before I settled on my cast iron.
Turn your oven on to 450 degrees and stick the pan and cover in to preheat for 30 minutes.
Step 13: FINALLY baking the bread
Pull
the pan out of the oven, being very careful not to burn yourself.
Sprinkle corn grits or oatmeal on the bottom of the pan. This will keep
the bread from sticking.
Gently roll the dough out of the bowl and into the pan. Pop the cover back on and put it in the oven. Bake at 450 degrees for 30 minutes.
Then remove the cover and bake for an additional 15 minutes. This will brown up the top of the bread.
After a total of 45 minutes, you'll carefully take the bread out of the oven and tip it out onto a cooling rack.
IF you can resist sneaking a slice right away, you're a far better individual than anyone who lives in MY house.
Gently roll the dough out of the bowl and into the pan. Pop the cover back on and put it in the oven. Bake at 450 degrees for 30 minutes.
Then remove the cover and bake for an additional 15 minutes. This will brown up the top of the bread.
After a total of 45 minutes, you'll carefully take the bread out of the oven and tip it out onto a cooling rack.
IF you can resist sneaking a slice right away, you're a far better individual than anyone who lives in MY house.
Step 14: Alternative Baking Option #1
The
easiest way to bake this bread is in the oven of course, but there are
two very workable alternatives that allow you go a little greener
(although I'm a little leery of using the word "greener" in the same
sentence as the words homemade bread.)
The first option can be done in the winter if you heat with a wood stove. In some parts of the country, heating with a wood stove is the most responsible way to heat a home. If that's you, consider using the heat in your woodstove to bake your bread.
You want to wait until the coals are very hot and the firebox of the woodstove is completely heated. Level the coals and set the cast iron Dutch oven in the coals. Place hot coals on top of the Dutch oven lid to provide heat from all sides.
The trickiest part of this option is that you'll need to figure out how long to bake it. You probably don't need to preheat the pan (that would just make this more complicated than it's worth.) Put the dough inside the pan and put the cover on. You will have to check the bread from time to time. Depending on how your woodstove is configured, you may want to leave the lid on the pan the entire time to avoid getting ash on the bread.
If your wood stove is VERY hot, it won't take a full 45 minutes. When you're checking your bread, use a quick-read thermometer (available for under $10 at a regular grocery store. You can sometimes even get a quick-read thermometer for $1 at the Dollar Store.) The bread will be done in the middle when the internal temperature is 185-190 degrees on the quick-read thermometer.
What you can't see about my Dutch oven in these pictures is that this pan has legs on the bottom. I maneuver around them when I bake in the oven, but when I bake in the woodstove or over coals those legs are extremely important. Although the pan nestles into the coals, the legs keep the pan from sitting heavily on the coals. This helps with temperature control.
This method of baking bread should really not be attempted by kids. The Dutch oven is heavy and maneuvering it in and out of the wood stove could be quite dangerous for a child. Even adults need to be very, very careful.
The first option can be done in the winter if you heat with a wood stove. In some parts of the country, heating with a wood stove is the most responsible way to heat a home. If that's you, consider using the heat in your woodstove to bake your bread.
You want to wait until the coals are very hot and the firebox of the woodstove is completely heated. Level the coals and set the cast iron Dutch oven in the coals. Place hot coals on top of the Dutch oven lid to provide heat from all sides.
The trickiest part of this option is that you'll need to figure out how long to bake it. You probably don't need to preheat the pan (that would just make this more complicated than it's worth.) Put the dough inside the pan and put the cover on. You will have to check the bread from time to time. Depending on how your woodstove is configured, you may want to leave the lid on the pan the entire time to avoid getting ash on the bread.
If your wood stove is VERY hot, it won't take a full 45 minutes. When you're checking your bread, use a quick-read thermometer (available for under $10 at a regular grocery store. You can sometimes even get a quick-read thermometer for $1 at the Dollar Store.) The bread will be done in the middle when the internal temperature is 185-190 degrees on the quick-read thermometer.
What you can't see about my Dutch oven in these pictures is that this pan has legs on the bottom. I maneuver around them when I bake in the oven, but when I bake in the woodstove or over coals those legs are extremely important. Although the pan nestles into the coals, the legs keep the pan from sitting heavily on the coals. This helps with temperature control.
This method of baking bread should really not be attempted by kids. The Dutch oven is heavy and maneuvering it in and out of the wood stove could be quite dangerous for a child. Even adults need to be very, very careful.
Step 15: Alternative Baking Method #2
During
the summer, using the wood stove is not very convenient (unless you
live in someplace that is pretty much frozen year round.)
A second alternative to using your oven is to bake the bread inside a kettle-style grill. Get plenty of coals red hot. Set the Dutch oven in on top of them. Arrange coals on the lid of the Dutch oven. Put the lid of the grill on.
If the wood stove is likely to bake hotter than a 450 degree oven, the grill is likely to bake slightly cooler than a 450 degree oven. So keep track of the internal temperature of your bread with a quick-read thermometer. There's a balance here though. The more often you take off the lid of the Dutch oven, the more heat it loses. So don't check every two minutes or the bread will NEVER get done.
When you bake the bread on the grill, you can easily take the lid off for the last 15 minutes or so of baking as long as you put the domed cover of the grill back ON.
You can also bake your bread over a campfire. It's a little harder to get the coals hot enough, but it can be done. If you're baking on a campfire, be sure to pile plenty of coals on top of the Dutch oven lid. Do NOT take the lid off for the last 10 to 15 minutes of baking. The bread won't brown up on the top with no heat source over it.
A second alternative to using your oven is to bake the bread inside a kettle-style grill. Get plenty of coals red hot. Set the Dutch oven in on top of them. Arrange coals on the lid of the Dutch oven. Put the lid of the grill on.
If the wood stove is likely to bake hotter than a 450 degree oven, the grill is likely to bake slightly cooler than a 450 degree oven. So keep track of the internal temperature of your bread with a quick-read thermometer. There's a balance here though. The more often you take off the lid of the Dutch oven, the more heat it loses. So don't check every two minutes or the bread will NEVER get done.
When you bake the bread on the grill, you can easily take the lid off for the last 15 minutes or so of baking as long as you put the domed cover of the grill back ON.
You can also bake your bread over a campfire. It's a little harder to get the coals hot enough, but it can be done. If you're baking on a campfire, be sure to pile plenty of coals on top of the Dutch oven lid. Do NOT take the lid off for the last 10 to 15 minutes of baking. The bread won't brown up on the top with no heat source over it.
Step 16: My DREAM method of baking sourdough
Someday,
my dream is to have an outdoor bread oven to bake my sourdough. I have
no photo of my own outdoor bread oven because I don't have one; it's
still a dream. If I DID have one, it would look like this:
http://www.instructables.com/id/How-to-build-a-Pizza-Oven/
The best thing about having an outdoor bread oven would be that I could invite my neighbors to all come bake bread WITH me, turning bread into a community affair.
http://www.instructables.com/id/How-to-build-a-Pizza-Oven/
The best thing about having an outdoor bread oven would be that I could invite my neighbors to all come bake bread WITH me, turning bread into a community affair.
Step 17: The final step: lots and lots of butter
Oops, did I just admit that?
The very best time to eat any bread is about 30 seconds after it comes out of the oven. The very best WAY to eat bread is with butter dripping off of it. Running over your fingers and down your arm. Dripping off your elbow.
The very best time to eat any bread is about 30 seconds after it comes out of the oven. The very best WAY to eat bread is with butter dripping off of it. Running over your fingers and down your arm. Dripping off your elbow.
Step 18: Actually, the REAL final step
Because
this crusty sourdough bread is very, VERY inexpensive to make, it's
also very easy to share liberally with friends and family. Remember,
each loaf costs me roughly $0.68 to make. I probably give away four or
five loaves (which weigh approximately 4.5 pounds each) of sourdough
each week. I probably give away two baggies of starter each week.
Sourdough loaves are great for bartering too. I haven't met anyone who doesn't want a big loaf to take home.
Sourdough is definitely the gift that keeps on giving.
Happy Eating,
Barb Kelley
in My Sisters Kitchen
Tweeting as @Sisters_Kitchen
Sourdough loaves are great for bartering too. I haven't met anyone who doesn't want a big loaf to take home.
Sourdough is definitely the gift that keeps on giving.
Happy Eating,
Barb Kelley
in My Sisters Kitchen
Tweeting as @Sisters_Kitchen
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2 months agoReply
great
technique. I used my own starter from kamut flour, and made the bread
with a combo of Pamela's bread flour, kamut, whole wheat, whole white
wheat, and home sprouted spelt. It turned out great, and is in fact the
first time I've had good luck with bread at all at our altitude of
5500'. I did have to replace the lid and bake for about 12 more minutes
to get the interior done, but still delicious. Thank you!
2 months agoReply
A
tip for cleaning out the bowl between 1st and 2nd rise - put a bit of
water in with a generous amount of salt and sweep that slurry around the
bowl. It will cause the dried up dough bits to fall away.
3 months agoReply
I've
been making this for months now.............WOW! So good and soooooo
easy. There is NO KNEADING and for someone with arthritic hands that is
a major benefit. Even if there was I would still make this one first.
Takes about 10 min prep and hours of rise so I usually start mine
between 4-7pm. And have a fresh loaf about the same time the next day.
My recipe varies a little in that I use about 7C of flour in the
initial prep then another cup or more in the fold in prep. My family
begs for loaves. Oh, and it only takes a 5qt dutch oven for me. Not
the 8 specified. Once you get the hang of what is done, it whips
together in no time. And one more thing. It comes out of the oven with
a super crunchy crust but if you want the softer crust, place it in a
plastic bag when still SLIGHTLY warm. This softens the crust.
3 months agoReply
You
got me to thinking about making some bread again. I love sourdough
because it has so much flavour. My method varies a bit from yours as I
make a sponge with my starter the night before and then remove my
starter for the following day. The next time I see a Dutch Oven I am
going to grab it. Thanks for inspiring me.
4 months agoReply
Oh, and I didn't have bread flour... So I used Pillsbury All Purpose with great success!
4 months agoReply
I've
made this recipe several times and this is the best outcome yet. The
flavor is always there but the texture has been everything from dense
and heavy. to nice and airy with a good chew. This is one of those
recipes that conforms to the vessel it is cooked in. I do not have the
perfect pan to cook it in, so I experiment with various oven proof
pans/pots with lids. I have cooked previous attempts covered, and this
time I decided to say screw it. I doubled the recipe and used three
loaf pans and one covered Dutch oven. Because the dough is so sticky I
ended up letting them rise the second time right in the pans (with grits
lining the bottom) and cooking the three loaves uncovered for the first
30 minutes. I then covered each with foil to finish them. The result
was a perfectly crisp crust - especially on the three sides that were in
contact with the pan. I definitely let it rise 15 +4 hours...and my
sourdough starter was very active. I love the chew, sourdough tang,
and air pockets in this batch... It is amazing bread. I have the
covered Dutch oven loaf baking right now and I'm excited to see that
result as well!
5 months agoReply
I
have been using this recipie for a couple years now and I love it! It
couldn't be easier or more delicious. I have no idea what took me so
long to say something, but I highly recommend this recipie. I typically
make 3 or 4 loaves at a time, just because it is so time consuming, not
because it's hard, cause it's not.....at all. I will say it freezes
well. Having said that, I cant agree more with the author that there is
nothing better in the world than this bread right out of the oven, with
lots of butter.
6 months agoReply
I
hope this isn't blasphemy, but... If I were to bake these in regular
loaf pans, how many loaves would this recipe make? I don't have a dutch
oven or a good pan/pot with lid. And I only have two bread pans, so it
would be helpful to know if I need to cut the recipe down a bit. Thank
you for sharing and I can't wait to try it!
5 months agoReply
I
have been making this bread for a couple years now. It does not work
the same without a covered 'something' because it needs the steam. I
have tried all kinds of ways to keep steam in the oven but so much of it
is lost in a standard household oven (a casserole dish of ice worked
best). I would suggest finding anything you can cover (the heavier, the
better) that the loaf pans will fit in.
Now, regarding the amount, this recipie doesn't rise very much again after you pour it into the pan to bake so keep that in mind. You will just need to make a batch and see, depending on the size of your bread pans, how much you need the good thing is, this is VERY inexpensive so you you have to throw a little away, it will only be pennies, literally. Hope this helps, let me know how the loaf pans turn out.
Now, regarding the amount, this recipie doesn't rise very much again after you pour it into the pan to bake so keep that in mind. You will just need to make a batch and see, depending on the size of your bread pans, how much you need the good thing is, this is VERY inexpensive so you you have to throw a little away, it will only be pennies, literally. Hope this helps, let me know how the loaf pans turn out.
5 months agoReply
I
had so much fun making this, and the bread came out wonderfully. The
baking time was about 6 minutes shorter, but I think that is due to my
oven rather than the recipe, so I am going to try reducing the
temperature to 425 on my next try, which I'm starting in about 5
minutes. I might experiment with smaller sizes and different shapes as
well. It seem the perfect recipe to adjust to any individual needs.
Thanks for posting this!
6 months agoReply
after
trying a dozen different recipes, this is the best! my starter is just
over a year old and the bread turns out better and better each time I
make it --being in Vegas at 2,630 ft elevation I find adding olive oil
at both rises gives the inside a moist & chewy texture and the
outside that great crust especially once toasted. getting a ceramic
bread dome took it to the next level - I'm a San francisco native and
couldn't be happier with the results - havent had to buy bread in over a
year
7 months agoReply
Every
time I try to make this recipe, the flavor is delicious, but the
texture is weird-- The bread comes out feeling gummy and too wet, and I
bake it to the point where the crust starts to burn. I've tried leaving
the lid of my casserole dish on longer to let the middle cook more, but
it hasn't helped. Why is this happening?
6 months agoReply
This
happened to me once when I practiced with a little less flour. I can be
"juicer" with the initial rise; however, when you knead it through
with added flour before the second rise, I found if the dough is more
elastic, the cooked texture is perfect.
6 months agoReply
Thank
you! I've been baking this bread for 2 weeks and not one ops. Even
ventured out of the box to bake roasted garlic and rosemary versions.
This recipe is great for both learners and experienced.
6 months agoReply
I've
made this bread in various forms also; sliced pickle jalapeño/cheese,
rosemary/garlic, pizza dough, and olive breads. I give 1/2 away because
the kids are out of the house. Each recipient is hopeful for their
"next" turn.
6 months agoReply
Has
anyone had success incorporating some rye or other whole grain flour
without making the bread far too dense? Also, Barb, you said this cost
68 cents per loaf. How's you figure that? Did you include the cost of
cooking the break?
6 months agoReply
Great
recipe. I used a 6 1/2 quart ceramic dutch over, and it was fine to
use the smaller one. I had some questions. 1. Can you freeze the dough
and save for later? 2. Can you freeze the bread? 3. When is it good
to wrap and store the bread (at what point in the cooling process)? 4.
HOw to store.
6 months agoReply
This is twice the amount of ingredients I have used - what size Dutch Oven are you using?
7 months agoReply
Great
article and Ive got my starter out ready to try the recipe. Thanks
for sharing your knowledge with us. I'll try to take a pic to post if
these turn out.
8 months agoReply
Just
a quick question. I'm European and not familiar with cups and so on. I
do however understand that the 'c' in your recipe refers to cups. What
does 't' stand for tho? Also, how much of that 1/4 t of yeast translates
in to fresh yeast? I've never been a huge dry yeast fan.. :)
7 months agoReply
I have made this recipe three times, now, and it works like a charm. Here is my latest loaf for this recipe. I do not use yeast. I cooked this loaf in an ancient Club cast aluminum dutch oven that I bought at the resale store. As you can see, the loaf has nice "ears" and a nice "crumb". I have only one "complaint", each time, I make this, the crust is chewy, crisp, perfection, but I am not fond of the "sponge-y" texture of the inside of the loaf. Does anyone have a suggestion as to how to make the bread "firmer" on the inside? Add vital wheat gluten, perhaps? Any advice is appreciated because I love the ease of this method, and with a "fix" for the texture, I could call this "the perfect loaf".
7 months agoReply
I
am using starter from King Arthur flour and it tells us to add more
flour and water, after starter has been refrigerated, then wait for
twelve hours to use it. Do you have to do this or, as it states in your
instructions above, just feed it after using some, stick it back in
fridge and the it is ready for use, as soon as it comes out of fridge.
Hope so as the way the have us do is a real pain :) Thanks.
8 months agoReply
Has
anyone tried it using 'small loaf pans' to result in sourdough rolls?
If so, how did you do it? I'm going to try, but I can't quite figure
out how to cover it the first 1/2 of cooking time.
8 months agoReply
Pictured
below is my first loaf of this bread. It was delicious and the one
comment I get from everyone is that they like the 'texture'. It's not
light and fluffy, but good dense texture.
I've since made 4 more loaves and no matter how hard I try to 'screw it up' (I don't do it on purpose) it still comes out delicious and perfect. I'm telling , anyone can use this recipe and come out with a winner.
One thing I will say, is because of the 'long rising' in the first rise, I usually get the dough started around 6pm. That way when I get up, I can get it ready for the second rising. Just an idea to pass on.
Now if I could just find a decent while bread recipe.
Marie
I've since made 4 more loaves and no matter how hard I try to 'screw it up' (I don't do it on purpose) it still comes out delicious and perfect. I'm telling , anyone can use this recipe and come out with a winner.
One thing I will say, is because of the 'long rising' in the first rise, I usually get the dough started around 6pm. That way when I get up, I can get it ready for the second rising. Just an idea to pass on.
Now if I could just find a decent while bread recipe.
Marie
8 months agoReply
I'm
sorry I posted such harsh criticisms of this recipe. I haven't tried
it, it may be great. You seem like a really nice person and you've
given a lot of pleasure to readers who've had great success with this
recipe. Please accept my sincere apology.
9 months agoReply
This a beautiful great tasting bread. Very easy to make too. First time I have ever had a sour dough bread turn out so great.
8 months agoReply
But
the recipe is wildly inaccurate in its description of what yeast is,
how it works, what gluten is, how it works . . . this writer has very
little understanding of the mechanics of bread development.
10 months agoReply
Turned
out beautifully. This half the recipe, but it's still quite large.
Very thin, crunchy crust - gorgeous. The very soft inside has a nice
crumb, lots of holes, and great flavor. I'm going to play with the rise
times next and add some seeds. Thanks for this great recipe!
10 months agoReply
My
second rise is happening right now, and I cannot wait to try it. Quick
question: How exactly do you know that the second rise has been long
enough? Bubbles that are unbroken? The dough doubled in size? I want to
get this right! Thank you!
I was surprised to learn the same about your blog--- I loved it. I am a big fan of your blog. i am so excited by read of your blog's content. really great post. Thanks for sharing.
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