HOME-MADE BREAD: Here are 2 ways to use sour dough starter to produce white & wheat bread at home.

SOUR DOUGH WHITE BREAD:

 

 

 

5 to 6 cups all purpose flour

1 cup sourdough starter, at room temperature

1 tbsp. active dry yeast                                               

1 ½ cups warm water

2 tsp. each salt & sugar                                                                       

½ tsp. baking soda    

 

egg wash                                      

 

 

 

Dissolve yeast in ½ cup warm water with 1 tsp. sugar added and proof for 10-15 minutes. Stir down and let stand 5 minutes more.

 

Put 2 ½ cups flour, sourdough starter, salt and sugar in the mixing bowl of Mixer with dough hook attached. Combine 2 ½ cups of the flour with the baking soda and add that into the mixing bowl. Turn on machine to Speed 2; add yeast water and 1 cup warm water. Knead the mixture together, adding enough flour to it until the dough clings to hook and cleans sides of bowl. Knead dough for 2 minutes more.

 

Transfer to oiled bowl, turning dough to coat with oil. Cover and let rise until doubled in bulk.

 

Punch down, divide dough in half. Cover and rest for 25 minutes.

 

Shape into 2 round loaves. Place on greased baking sheet. Make diagonal slashes across tops of loaves. Cover, let rise in a warm place until doubled.

 

Preheat oven to 400 degrees F. Brush top of loaves with egg wash and bake bread 35 to 40 minutes or until done.

SOURDOUGH WHEAT BREAD:

 

 

 

3 cups whole-wheat flour

2 ½ to 3 cups all purpose flour

1 cup sourdough starter, room temperature     

1 tbsp. active dry yeast                                               

1 ½ cups warm water

1 tsp. sugar + 2 tsp. salt                                                                       

                              

¼ cup dark molasses                                                   

3 tbsp. butter, softened                                               

½ tsp. baking soda

 

           

                       

Proof yeast with ½ cup warm water with 1 tsp sugar added for 10-15 minutes. Stir down and let stand for 5 minutes more. 

 

Put whole wheat flour, starter, molasses, butter, salt and 1 cup of all-purpose flour in the mixing bowl of Standing Mixer with dough hook attached. Combine 1 cup all-purpose flour with baking soda and add it into the mixing bowl.  Turn on machine to Speed 2, add yeast water, 1 cup warm water and enough of the remaining flour until dough clings to hook and cleans sides of bowl. Knead dough for 2 more minutes.

 

Transfer dough to oiled bowl, turning to coat with oil. Cover and let rise in a warm place until doubled in bulk. 

 

Punch dough down and turn out onto floured surface. Divide dough into 2 portions. Cover and let rest 25 minutes. Shape each portion into a loaf to fit into greased 8 x 4 loaf pans. Cover and let rise in warm place until double in bulk.

 

Preheated oven to 375 degrees F. Brush with egg wash and bake bread 35 to 40 minutes until golden. Cool on rack.