December 7, 2007         Updated by Kimberly Andrew

Sourdough Bread

For you to enjoy -- two of my sourdough bread recipes (standard sourdough and a sourdough raisin), plus my favorite sourdough starter. You don't have to be in San Francisco to have a good starter. There are yeast spores everywhere, and your bread will take on it's own "local" flavor.

Starter

First, find a container (crock, Tupperware, glass, anything but metal) that can hold the growing starter. Wash thoroughly, and scald with boiling water to keep out the nasty bacteria that we don't want. I like to use a loose fitting lid to keep out the cat hair and such; but don't use a tight fitting lid or you won't gather the yeast spores from the air.

Next prepare your starter. There are several ways to make a starter, but this is my favorite:

Mix a package of dry yeast (2 1/4 tsp.) with 2 Cups of flour;
stir in enough lukewarm water to make the batter thick

I only stir long enough to break up the lumps.
Let it stand in a warm place for 24 hours.
Your house will fill with a wonderful yeasty aroma!

Once your starter is going, it's time to bake some wonderful bread!

Sourdough Bread—makes 1 loaf

  • 1 cup active sourdough starter
  • 3/4 cup lukewarm/cool water
  • 3 cups bread flour
  • 1/8 teaspoon baking soda
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon oil
  • 1 1/4 teaspoons yeast

Bread Machine: Place starter, water, oil, 1 cup flour, other dry ingredients, balance of flour, and yeast in bread machine. Set for dough cycle. Check to see if additional flour is needed during the mixing portion of cycle. Add small amounts if dough is too loose and/or gooey.

Near end of cycle, watch as dough rises and lightly tap if needed to drop. Turn out on lightly floured board and quickly knead and shape. Place in greased bread loaf pan, cover and set in warm place for second rise. Preheat oven to 400 degrees. Once bread has doubled in size, bake for 15 minutes at 400, 30 minutes at 350.

*****
For a tangier loaf: Mix 1 cup flour with the starter, cover and set overnight. Make sure bowl is large enough to handle the increase in volume.

Be sure to replenish your starter!

Sourdough Raisin Bread—makes 1 loaf

  • 1 cup active sourdough starter
  • 1/2 cup raisins
  • 3/4 cup lukewarm/cool water
  • 3 cups bread flour
  • 1/8 teaspoon baking soda
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 tablespoon oil
  • 1 1/4 teaspoons yeast

Mix starter and raisins in bowl, cover and set aside for a few hours or overnight. Be sure to use a large enough bowl to handle the increase in volume.

Bread Machine: Place starter, water, oil, 1 cup flour, other dry ingredients, balance of flour, and yeast in bread machine. Set for dough cycle. Check to see if additional flour is needed during the mixing portion of cycle. Add small amounts if dough is too loose and/or gooey.

Near end of cycle, watch as dough rises and lightly tap if needed to drop. Turn out on lightly floured board and quickly knead and shape. Place in greased bread loaf pan, cover and set in warm place for second rise. Preheat oven to 400 degrees. Once bread has doubled in size, bake for 30 minutes at 400.

*****
Be sure to replenish your starter!