Basic sourdough bread recipes are becoming immensely popular these days, with more and more people moving toward the trend for clean eating and getting back to the basics. Amazingly, sourdough bread – which can be expensive in the stores – is easy to make at your own at home. Today, we’re going to look at some great recipes for a simple loaf.
Sourdough is good for you because it contains many vitamins and lots of important nutrients, including zinc, potassium, calcium, magnesium, iron, and vitamin E. You can make sourdough easily enough at home, but you will need to buy a starter culture because this is integral to the bread-making process. Once you have this, you can make sourdough any time!
Great Recipe For Sourdough Bread
We’re going to look at one of the most basic sourdough bread recipes to start with.
You will need:➔ ½ cup of water (lukewarm)
➔ 2 cups of ripe sourdough starter
➔ 1 ½ teaspoons of sugar
➔ 1 ½ teaspoons of salt
➔ 1 ½ teaspoons of instant yeast
➔ 2 ½ cups of all-purpose flour
➔ A 9 inch by 5-inch loaf tin
Note that you must use a ripe sourdough starter for this recipe. This means your starter should be recently fed and very active. If you do not use a ripe sourdough starter, your recipe may not turn out as well as you had hoped.
Step 1) Get a large bowl and combine all of the ingredients. Make sure that you use warm water, as this activates the yeast and helps it to start feeding on the sugar and salt. This will encourage the bread to rise and ensure that you get a nice, airy loaf, rather than a heavy brick of flour.
Step 2) Mix thoroughly to combine all the ingredients. If possible, use a mixer or a bread machine for this, as it is quite a long process. It should take about 8 to 10 minutes if you use a mixer or around 30 minutes in a bread machine.
If you need to mix it by hand, don’t worry, but be aware that it will take up to 20 minutes to get everything combined.
Step 3) When you have a good dough, put it into a bowl and leave it to rise for around 50 or 60 minutes. When you return, it should be nice and puffy, but it may not be as large as a normal loaf would be. It does not need to have doubled in size.
Step 4) Take your loaf tin and lightly grease it with butter so it is ready to have the dough transferred to it once it has been shaped.
Step 5) Lightly grease your work surface and then gently shape your dough, knocking it back a little. You do not want to squash it right down, however, so handle it gently.
Step 6) Shape your bread to fit into the tin, and then lift it in. Cover it with a clean, damp towel, and leave it to rise for up to an hour and a half. It should puff to about an inch above the rim of the pan, but don’t worry if it is a little more or a little less than this. It should still work.
Step 7) Heat your oven to 350 degrees F, and when it has reached this temperature, place the bread in the center of the oven. Leave it to bake for 45 to 50 minutes, and then check on it. It should be a light gold color, and a thermometer inserted in the center should read 190 degrees F. Give it a few more minutes if necessary.
Step 8) Take the bread out of the oven and place it on the counter for a few minutes. Next, get a cooling rack and flip the bread gently out onto it. Leave it to cool fully before attempting to slice it.
Step 9) Wrap the bread in a cloth and store it in a loose-lidded container for a few days, or slice it and freeze if you want it to last for longer. Remember, homemade bread does not contain the preservatives that are found in store-bought loaves, so it will not keep as well as a store-bought loaf – but it will taste better!
Starter For Sourdough Bread Recipe
So, why do you need a starter for sourdough bread recipe for it to work? The purpose of the starter is to help the bread rise, and some sourdough bread recipes will not use instant yeast because they depend on the starter to do this job instead.
You might be wondering what a sourdough starter is? It’s made from wild yeast, which is a bacteria that is found all over the place, and is often present in our food even when we don’t realize it’s there.
It was used to make bread for a long time, but over the years, humans cultivated a version that is easier to mass-produce, and that keeps better. It also works much faster than it used to.
Like commercial yeast, a sourdough starter is a live culture that will respond to the sugar and salt that you include when making the bread. Although it takes longer, the process is the same.
Sourdough Bread Recipes With Starter
So, can you make sourdough bread recipes with starter but no yeast? Yes, you definitely can! You will have to be a lot more patient with the process, but the result is worth it.
You should start by adding the starter, just over half of the flour, and the water to a bowl, and mixing vigorously. Cover the bowl and leave it at room temperature for 4 hours, and then refrigerate for another 12 hours before adding the rest of the ingredients.
Knead it all together, and then leave it until the dough has risen and has visible gas bubbles. This could take up to 5 hours, or possibly longer. Gently deflate it, shape it, put it in the tin, and then allow it to rise for another 4 hours before cooking.
All in all, sourdough bread recipes with starter and no yeast can take around 24 hours to make, so don’t try this method if you need a loaf in a hurry!
Is Sourdough Bread Healthier?
One of the reasons that people are moving toward sourdough is that it is thought to be better – but why is sourdough bread healthier?
There are a number of reasons. One is that it contains a kind of bacteria that increases the lactic acid in your stomach, which improves your digestion and reduces the production of phytic acid.
Sourdough also contains a lot of good nutrients, such as folate, potassium, zinc, magnesium, phosphorus, manganese, and iron. It has B1-B6, B12, and vitamin E in it, as well as calcium.
Overall, it’s a pretty great food choice!
Is Sourdough Bread Gluten Free?
You may have wondered, is sourdough bread gluten free? Many people say that it is, but normal sourdough bread uses wheat and is certainly not gluten free. However, many people who are intolerant to gluten find that it is easier for them to digest.
This is because, during that long preparation period described above, a lot more of the gluten is broken down into amino acids. This makes it easier to digest. However, people who suffer from serious reactions to gluten should not eat sourdough, because it still contains this protein.
Sandwiches With Sourdough Bread
Sourdough is great for many things, but sandwiches with sourdough bread are unforgettable. The tangy, somewhat acidic flavor of the sourdough makes a wonderful complement to so many different fillings, so let’s look at some of the most popular sandwiches you can make.➔ Avocado and poached egg
➔ Smoked salmon and creme fraiche
➔ Chicken and hummus
➔ Egg salad
➔ Honey-cured bacon and Stilton
➔ Grilled cheese
Sourdough Bread In Dutch Oven
Have you ever wondered if you can make sourdough bread in Dutch oven? You can! This is one of the best ways to make your loaf look and feel professional. Your bread will rise a lot more, making it airy and light.
You should preheat your Dutch oven before placing the loaf in it because this ensures that the initial rise works and gives you the best results. When it is ready, go ahead and bake your bread in the Dutch oven for a really professional loaf.
Rye Sourdough Bread Recipe
A rye sourdough bread recipe gives you a whole range of new, complex flavors, making your bread rich and malty. Because the amount of gluten is decreased, you should be aware that your dough will feel wetter to start with.
Some people find that it is best to mix some wheat flour with rye flour to get the best of both worlds. Using only rye can be done, but it’s more challenging.
Ingredients For Sourdough Bread
➔ Warm water
The ingredients for sourdough bread will vary somewhat, but usually, it contains:
➔ Instant yeast
➔ Sourdough starter
➔ All-purpose flour
Add in other ingredients for different flavors and textures – such as rye flour.
Whole Wheat Sourdough Bread Recipes
There are many whole wheat sourdough bread recipes, but you can use the basic recipe above, swapping the all-purpose flour for whole wheat flour. You should also add 2 teaspoons of vegetable oil to help make the dough softer and slightly stickier. This ensures that you will end up with a moist loaf.
How Do You Make Light And Fluffy Sourdough?
Many people find this bread too dense, so you might be wondering, how do you make light and fluffy sourdough? There are many things you can try! For example, mixing a little baking soda into the dough on your last knead will help it to rise well.
You can also try increasing the quantity of water. This helps to make bigger holes, ensuring the loaf is airy. However, it makes the dough harder to handle because it will be wetter.
Next, try sifting your flour thoroughly before mixing it in, and use white flour rather than whole wheat if you want a light loaf – this reduces the density.
How Long Does Sourdough Bread Last?
It’s frustrating to waste food, which could lead you to ask, how long does sourdough bread last if I make it at home?
As long as it is kept cool and dry, your bread should last for 4 or 5 days. Do not cut the loaf until you are ready to use it, and keep it in a container, wrapped in a cloth. This minimizes the airflow, which is what makes bread stale.
Can I Freeze Sourdough Bread?
Another common question from home bakers is “can I freeze sourdough bread?”
The freezer is a great solution if you can’t get through a loaf, or if you want to make multiple loaves at once. It’s a good idea to slice your loaf or halve it before freezing, but you can freeze sourdough loaves and they will keep for months.
Why Is Sourdough So Popular?
This bread is enjoyed for a whole range of reasons, but why is sourdough bread so popular? It’s hard to say, but there are probably a few factors. The first is the obvious health benefits. The second is that it is both easy and fun to make at home.
There is a certain amount of satisfaction associated with doing things the “old way,” and the connection with wild yeast and traditional bread making may be partially responsible for the increasing popularity of sourdough.
Many people also enjoy its flavor, with the more acidic, more complex taste that it offers. Unlike most store-bought bread, it is rustic and unusual and makes meals more interesting.
Rather than just being a means of holding together sandwich fillings, sourdough bread becomes a significant player in the sandwich, and as people become more interested in good food, it’s no wonder this bread has become popular.
Hopefully, you loved these basic sourdough bread recipes and you have lots of ideas to try at home now! Making sourdough should be fun and easy, and it is a very versatile bread that many people enjoy both making and eating.