Sourdough Bread Day 2018 is on Sunday, April 1, 2018: Can you share recipe for Sourdough bread?
Sunday, April 1, 2018 is Sourdough Bread Day 2018. National Sourdough Bread Day Happy National Sourdough Bread
Records from the consumption and eating of sourdough bread go as far back so far as the Sumerians in 2800bce. Sourdough is comparable to dough, with the exception that natural yeasts remain to ferment within the bread mix. Why don't you celebrate Sourdough Bread Day by mixing your own batch of sourdough and baking a loaf?
Sourdough Bread I
Submitted by: Becky Richardson
"Sour dough bread that takes time to prepare, but worth the wait!!"
recipe yield: 2 - 4 x 8 inch loaves.
1 cup sourdough starter
1 1/2 cups warm water
1 1/2 teaspoons salt
1/2 cup white sugar
1/2 cup corn oil
6 cups bread flour
Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.
Submitted by: Esther Nelson
"Make your starter in a glass container and store in the refrigerator after fermentation has occurred."
Original recipe yield: 3 cups.
1 (.25 ounce) package active dry yeast
2 cups warm water
2 cups all-purpose flour
In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally.
When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake.
When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to generation!
AMISH FRIENDSHIP BREAD
SOURDOUGH STARTER (Do Not Refrigerate) :
1/2 tsp. active dry yeast
1 oz. warm water
1 tbsp. sugar
1 tbsp. vinegar
1/2 tsp. salt
1 c. flour
1 c. milk (room temperature)
Dissolve yeast in warm water. Place all ingredients into a bowl and stir until mixture is creamy. Cover bowl with plastic wrap and let stand in a warm place to ferment for 2 days. It will bubble and have a sour odor. After the second day, you start your Friendship Bread. Should have 1 cup of starter.
Take your 1 cup of starter: Day 1-2-3-4 stir each day. Day 5 add 1 cup flour, 1 cup sugar and 1 cup milk. Stir well and put in a larger container. Day 6-7-8-9 stir each day. Day 10 add 1 cup flour, 1 cup sugar and 1 cup milk. Stir and put 1 cup of mixture in a container. (This is your starter for next time you want bread.) Put a lid on the container. If you have 2 friends to give a starter, take 1 cup each and put in 2 other containers with lids and pass on to friends. If you only take out 1 cup of starter, you have enough to make 4 loaves of quick bread; if the 3 cups are taken out, you have only 2 cups of starter left and that only makes 2 loaves of bread.
To this 2 cups of starter, add the following ingredients: 1 c. sugar 1/2 tsp. baking soda 1/4 tsp. salt 3 eggs 2 c. flour 1 1/2 tsp. baking powder 2 tsp. cinnamon
Mix together well. Pour into 2 greased loaf pans. (I spray with Pam, etc.) Bake at 350 degrees for 30 to 40 minutes. Can add nuts or sprinkle top with cinnamon-sugar mixture.
I also add chopped apples, bananas, zucchini, rhubarb, pumpkin (I add about 1/2 teaspoon cloves and 1/2 teaspoon allspice), fruit cocktail (drained), pineapple (drained) or raisins. I add 1 cup per loaf. The last time on my chopped apple, I added 1/2 teaspoon nutmeg with the cinnamon. I add the cinnamon as in the recipe above before I put the fruit in.
If you have 4 cups of starter, double this recipe. (If you take out 1 starter, you will have enough to double and have 4 loaves.)
Go through the procedure for 10 days. After taking out your starter to keep, you have approximately 4 cups of batter left. DO NOT ADD THE INGREDIENTS FOR QUICK BREADS.
This recipe is for 2 cups. If you have 4 cups, double this recipe.
Approximately 2 c. starter
2 c. potatoes, mashed (we use instant potatoes & mix according to instructions), add HOT
1 tsp. salt (if you put salt in the instant potatoes, do not add this)
1/3 c. oil
Flour (enough to make a soft dough)
Knead until smooth, place in bowl, cover with waxed paper and let rise. I set mine in my oven, which has a pilot light, and let rise overnight. However, this is not necessary, just let rise until double in bulk. Punch down and let rise again. Shape into 2 loaves and place in bread pan. Bake about 45 minutes at 350 degrees, or until golden brown.
Fermenting Sour dough bread starter?
Sourdough gets its tangy flavor from a slightly fermented starter. It’s the namesake ingredient in the famous bread from San Francisco and can also be used in pancakes, muffins, and other yeast breads. To prepare the starter, you’ll need to begin 5-10 days in advance of baking.
For Sourdough Starter:
1 package active dry yeast
2 1/2 cups lukewarm water (105-115 degrees)
2 cups all-purpose flour
1 tablespoon sugar or honey
1 cup sourdough starter, above
5 1/2-6 cups all-purpose flour
2 packages active dry yeast
1 1/2 teaspoons salt
1 1/2 cups warm water (120-130 degrees)
1 egg yolk
1 tablespoon water
Steps for Making Sourdough Starter
1. Fermenting Starter
After stirring to mix all ingredients thoroughly, cover the freshly made starter with cheesecloth to protect it from pests and airborne dust.
2. Storing Starter
Let the starter ferment for 5 to 10 days, then transfer from the bowl to a clean glass jar with a lid. Seal and refrigerate. Bring to room temperature before using.
FOR SOURDOUGH STARTER:
In a large mixing bowl soften yeast in 1/2 cup of the lukewarm water. Stir in the remaining water, flour, and sugar or honey. Stir till smooth. Cover the bowl with 100 percent cotton cheesecloth. Let stand at room temperature (75-85 degrees) for 5-10 days, stirring 2-3 times each day, or till the mixture has a sour, fermented aroma. (Fermentation time depends upon the room temperature. A warmer room hastens fermentation.) When fermented, transfer sourdough starter to a 1-quart jar or plastic container. Loosely cover and refrigerate. If starter isn’t used within 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days till used (the starter can be kept indefinitely). To use starter, bring desired amount to room temperature. For every cup used, stir 3/4 cup all-purpose flour, 3/4 cup water, and 1 teaspoon sugar or honey into the remaining amount. Cover and let stand at room temperature for at least 1 day, or till bubbly. Then refrigerate for later use.
Bring 1 cup sourdough starter to room temperature (about 1 hour). In a large mixing bowl combine 2 1/2 cups of the flour, the yeast, and salt. Add the 1 1/2 cups warm water and the sourdough starter. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8-10 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Lightly grease a large baking sheet. Sprinkle with cornmeal. Roll each half of dough into a 15x10-inch rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends. Place, seam-side down, on the prepared baking sheet. Cover and let rise in a warm place till nearly double (35-45 minutes).
Place an ovenproof ceramic or heavy-duty glass baking dish filled with 1 inch of water on the lowest rack of the oven. Preheat the oven to 425 degrees. Let the water steam the oven while the bread rises.
Combine egg yolk and water. Brush dough with egg wash. With a very sharp knife or single-edge razor blade, make 4-5 diagonal cuts about 1/4 inch deep across top of each loaf. Place baking sheet with bread on rack above pan of water. Lower oven temperature to 375 degrees; bake for 30-35 minutes, or till bread is golden brown and sounds hollow when tapped. (If necessary, cover loosely with foil the last 15 minutes to prevent overbrowning.) Remove bread from baking sheet; cool on a rack.
Makes 2 loaves (15 servings each).