Sourdough Bread to Bake at Home
Sourdough bread isn’t the same as standard bread. It is a lot more delicious and because the sourdough starter has the ability to reduce down the gluten, a lot of folks who are glucose intolerant are able to eat sourdough bread made with wheat flour. Another huge advantage of baking sourdough bread machine recipes is the fact that they can be stored for a long period of time. Here’s an easy sourdough bread machine recipe you can make from scratch and enjoy at home.
What you’ll need:
- Bread machine flour or wheat flour – three and a half cups
- Granular sugar – two tablespoons
- Active bread machine yeast – 2 1/4 teaspoons
- Salt – 2 teaspoons (this controls the rising of the bread)
- Warm fresh milk – 3/4 cups
- Butter (softened) – one and a half (1 1/2) tablespoons
- Home made sourdough starter – one cup (recipe given below)
Method:
- Clean out your bread making machine and check the settings. Mark the settings as basic bread cycle and the kind of crust you prefer for your bread.
- In the clean bread pan, mix one cup of the flour, sugar, salt and yeast (don’t use the warming cycle).
- While the cycle is still running, carefully add the milk and softened butter.
- While the machine is still running, add the sourdough starter.
- Then add the remaining flour (don’t mix) and shut the lid of the bread pan, then let the machine run its full cycle.
- Once the bread is done, allow it to cool down on a wire rack before serving.
Sourdough starter: The sourdough starter must be at least a week old before use. Since it does not go bad, it can be stored in the refrigerator. Given below is a simple recipe for sourdough starter to make at home.
What you will need:
- All-purpose flour – 2 cups
- Sugar – two teaspoons
- Dry active yeast – 1 packet
- Warm water – 1 cup (115F)
To prepare:
- Mix the yeast with warm water and let it rest for a considerable amount of time till you get a frothy liquid.
- You will need a deep glass jar to keep the mix in as the starter rises with time.
- In the jar, mix the flour and sugar and stir in the yeast.
- Cover the jar with a cheesecloth or cling wrap and allow it to ferment at least overnight.
- Be sure to stir the starter at least three (3) times each day. You can tell that it’s ready to be used when the bubbling ceases.
- You can keep the starter in the refrigerator when it starts fermenting.
- Before using the starter, measure out 1 cup and let it come to room temperature before using.
- Sourdough bread’s sourness will rely on the time of fermentation and the temperature of the starter.
Sourdough bread can be served alongside soups, salads and gravies.
About the author: Anukriti has a unique perspective on bread and bread recipes. Anukriti’s avid eye for ’cause and effect’ lets her substitute local ingredients and methods in traditional bread recipes.Her Easy Sourdough Bread Machine Recipes is Anukriti’s latest superb offering.More of Anukriti’s unique recipes can be found on Bread Recipe Secrets.
