Quick Sourdough Bread
I wanted to bring bread using my wild yeast starter to dinner at my aunt’s, but most classic recipes for sourdough require overnight time. This one can be done in an afternoon (need about 4 hours equivalent time for rising, plus almost an hour to cook).
Note: The past week I have been feeding my wild yeast starter only flour and milk in an effort to reduce the sweetness. Since you feed it every 6 days, it means I can make bread each week. That’s what I used for this recipe.
- 2 tsp sugar
- 1 (8 g) envelope active dry yeast
- 1 cup wild yeast starter
- 6 cups white bread flour (whole wheat may be substituted)
- 2 tsp salt
- ½ teaspoon baking soda
Directions
- Dissolve sugar in 1½ cups warm (not hot) water. Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in starter. Combine salt with 3 cups of flour. Add and beat with wooden spoon for 3 minutes to form dough.
- Cover bowl with a clean tea towel. Let rise in warm place (i.e. oven shut with the light on OR beside the fridge exhaust) until doubled in size (about 1½ hours).
- Combine baking soda with 2 cups of remaining flour. Stir into dough, Add enough of remaining flour to make a soft dough which leaves sides of bowl. Turn out onto lightly floured surface.
- Knead dough for 10 minutes, adding enough flour until dough is smooth, elastic and no longer sticky. Divide in half. Cover again with tea towel and let rest 10 minutes.
- Shape each portion into a round loaf. Place on greased baking sheet. Cover again with tea towel and let rise until light and doubled (about an hour).
- Bake at 375F on lower oven rack for 35-40 minutes, or until light golden.
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