But honestly, sourdough isn’t nearly as fussy as you think. Once you’ve acquired it, throw it into a no-knead bread recipe and bake it like you would any other simple, rustic loaf. Do you think I can use active dry yeast instead of instant? I just now looked it up and found that instant yeast is a bit more potent than active dry yeast. I wanted a larger loaf, so I put all the dough in a cold, greased, 4-quart round ceramic baking dish with a domed lid. It's from Sourdough's International and now I have to spread the word! On this blog, I share recipes for the delicious foods we prepare and eat without spending a lot of money! I don’t usually use a bread machine. Allow the dough to rise, in a lightly greased, covered bowl or other covered container, until it's doubled in size, about 90 minutes. I have tried in the past to prepare a starter and was never able to come up with a winner. But I also used 3 teaspoons of yeast... Hi Stephanie, just started the recipe and an eagerly awaiting the results :) Do you warm the water you use in the recipe or is it cold? When making sourdough pancakes, I add the baking soda just before grilling but as the batter is used it starts to go flat. Did you make this recipe? This week's chosen country isn't technically a country - it's a U.S. territory. For best results use the flour listed in the recipe or another high-quality gluten-free flour blend that already contains xanthan gum. How long should I bake the loaf if I made it 50% of the recipe? You can also try adding another 1/2 teaspoon of baking soda. I baked mine at 450 for the whole time. The content of this field is kept private and will not be shown publicly. We spent all of last week in Idaho visiting family, just got back on Monday. I am wondering what exactly "Mold it" means though? When guilt finally overcomes you, give it some love in the form of flour, water, warmth, and time and watch it come back to life. (Skip this if you proofed in a Banneton Basket). I’ve made pizza dough, hamburger rolls and some great crusty Italian loaves in the thing. This site uses Akismet to reduce spam. This type of yeast—which comes in a solid, compressed block and has a fresh, sour smell—can be purchased in the refrigerated section of most grocery stores. But it can be trickier to bake a high-rising loaf of crusty bread with sourdough starter alone, no commercial yeast (e.g. Happy baking! Spray the loaves with lukewarm water. Thank you for making my sourdough bread recipe! Easy Sourdough Bread in a Bread Machine slices really well, has a good crisp crust and shows some larger holes. Stir the starter and dispose of 1 cup. I'll have to give it a try. Leave a star rating and let me know in the comments! We enjoy the challenge of cooking for our family using inexpensive ingredients. It may be soft and slightly sticky, but you should be able to round it into a ball. What about the "discard" starter — do I throw that away? Loosely cover and leave in a draft-free place for 6-10 hours. our Naturally Leavened Sourdough Bread). When he mentioned a thick hard crust I read it as excessively, I had other types of bread recipes turn out like that, thanks again I will let you know how it turns out. (Henceforth I’ll refer to everything in grams, rather than ounces; metric measurement is more accurate, and it’s also globally understood.). This recipe has no yeast, so it is a true sourdough bread. Sure, you can make it into a science project complete with feeding spreadsheets and growth graphs. Can all of your artisan breads be baked in a Dutch oven? 2 1/2 teaspoons salt Oh shoot!! How do you maintain a good, healthy starter? Place 2 large ice cubes in the Dutch Oven between the parchment paper and sides of the DO and quickly cover with the lid. When the Dutch Oven has preheated, remove from the dough from the refrigerator. Store the bread for a few days at room temperature, wrapped loosely in plastic; freeze for longer storage. I baked the Rustic Sourdough Bread, using the cold dutch oven method described in P.J. The sourdough bread process is not the same as traditional sourdough bread made with wheat flour. (This from someone who's carbonized several loaves using a black cast iron Dutch oven: once burned, twice shy!). Give it a try and let me know if it works. This dough can be mixed by hand if you don't have a stand mixer. I enjoy using your site very much but perhaps you can answer a question for me. Yes No No Preference. I've had this recipe bookmarked for ages. There are two popular methods for baking bread in a Dutch oven, the cold start or a preheated vessel, check out the blog articles we've linked here for details on both. The textu... American National Holidays - Scroll down for food holidays, An Annual Thanksgiving Message From Southern Plate, Mommy's Kitchen - Country Cooking & Family Friendly Recipes, Thanksgiving Recipes - What to cook for Thanksgiving, How To Throw A Birthday Party On A Budget, Low Carb and Gluten Free Carrot Cake Cupcakes. After its third feeding the starter has doubled in size in just 6 hours. For an artisan look, sift a thin layer of flour atop the loaves. I guess just get it into a more uniform shape for its second rise. I set the timer for 45 minutes, and turn the oven on. I've always used active dry yeast, no matter what the recipe says, and never had any problems. This is a sourdough bread that really fascinated me because it doesn't use a starter! Commercial yeast will ensure the dough's rise while the starter, though not able to contribute to the bread's structure, will provide some sour tang. I laughed at your comment about your start "turning funny colors"...that has definitely happened to me a time or two and so it has been years since I have made sourdough bread and sad, because sourdough is my hubby's favorite bread.I really am excited to give this a try...sounds like a great thing to make on the weekend when life isn't as hectic as the middle of the week.I wish I could just reach through the screen and slice off a piece of that bread it looks so good.I sure do enjoy your Blog and wonderful tips and recipes you give. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. I must try this, it looks so gooda. I cover the crock with its lid, and let the loaf rise. 5 cups (602g) King Arthur Unbleached All-Purpose Flour. Really makes me hungry just reading and looking at the pictures : ) I recently baked my first loaf of bread and it was incredible!!! Instead of using a long list of ingredients, I’ve narrowed it down to just 4 ingredients with a popular 1:1 gluten free flour blend as the main ingredient in both the bread and the sourdough starter. Call it the belt and suspenders approach to sourdough bread baking. It's easy enough that it's really no problem to do it by hand though, you don't even have to knead it. Use the dough hook to mix until all ingredients are combined, the dough comes together, and there isn't any loose flour left. As noted in the post and recipe, due to the nature of using a 1:1 flour for simplicity, this bread will have a sticky/gummy texture at room temperature. Tap water can be subbed as long as it hasn't been chemically treated. Do you think this would turn out in a bread maker? I generally let mine rise for about 8 hours. Understand this is a baking technique rather than a specific recipe. A longer proof at a cooler temp will help develop the flavor of the sourdough. 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