Bread Recipe Using Starter Dough

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2 hours ago Cracked Wheat Sourdough Bread. cracked wheat sourdough. Credit: fjkaram. View Recipe. this link opens in a new tab. "A hearty grain and seed filled sourdough bread. Any good sourdough starter will work in this bread," …

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4 hours ago Add all ingredients together in the bowl of a stand mixer with dough hook. Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the …

Rating: 4.9/5(30)
Total Time: 6 hrs 50 mins
Category: Side Dish
Calories: 175 per serving
1. Add all ingredients together in the bowl of a stand mixer with dough hook.
2. Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. The dough will be sticky and doesn't quite form a ball. (If making by hand, knead for about 10 minutes.)
3. Turn off the mixer and scrape the dough into a medium bowl that has been lightly coated with oil. Cover with plastic and set aside for about 3 hours while the dough rises.
4. After 3 hours, turn the dough and gently start folding up the sides. Grab the dough at the side of the bowl and lift up and towards the center of the bowl. Press down, turn the bowl 90 degrees and repeat this several times.

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Just Now Add water (120° to 130°F) and starter to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured …

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5 hours ago Plain white, simple sourdough bread. A great starter recipe to use if you are new to sourdough baking. The dough cycle of the bread machine …

Rating: 5/5(110)
Total Time: 3 hrs 50 mins
Category: Sourdough Breads
Calories: 1594 per serving
1. Before measuring out your 2 cups of starter culture, it must be proofed: To proof, I usually start with 1 cup of starter and stir into it equal parts of flour and warm water (for this recipe, 1 1/2 cups of each would be more than enough).
2. Let mixture sit, covered loosely, for 8 to 12 hours-- the longer it sits, the sourer the flavor will be.
3. At this point, measure out the 2 cups required for recipe, and return leftover starter to refrigerator for next time.
4. Pour starter into mixing bowl.

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3 hours ago The use of a starter is a traditional leavening method requiring only a mixture of flour, water, and yeast, which are allowed to ferment for varying periods of time …

Estimated Reading Time: 8 mins

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7 hours ago Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. …

Rating: 5/5(310)
Calories: 102 per serving
Total Time: 50 mins
1. In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface.
2. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour.
3. Stir oil into yeast mixture; pour into flour mixture and beat until smooth.
4. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes.

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Just Now Directions. Instructions Checklist. Step 1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or …

Rating: 5/5(403)
Total Time: 216 hrs 40 mins
Category: Everyday Cooking
Calories: 34 per serving
1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
2. On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 through 9; stir only.
3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

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8 hours ago Using a bread lame, or the tip of sharp knife score the dough. I keep it simple and do 4 cuts, but you can get creative! Use the parchment …

Rating: 5/5(1)
Total Time: 1 hr 5 mins
Category: Side Dish
Calories: 116 per serving
1. Make The Dough. Whisk the starter and water in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. Cover with a damp towel and rest for 30 minutes.
2. Shape The Dough. After the dough has rested, work the dough in the bowl into a rough ball. To do this, grab a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working with your way around the dough until it begins to tighten, about 15 seconds.
3. Bulk Rise. Cover the bowl with a damp towel and let rise overnight at room temperature. This will take about 8 to 10 hours (at 70oF, 21oC). The dough is ready when it no longer looks dense and has doubled in size.
4. Shape. After the bulk rise, remove dough from bowl and place onto a lightly floured surface. Shape into a round. Start at the top and fold the dough toward the center. Turn the dough slightly and fold over the next section of dough. Repeat until you have come full circle. Flip the dough over and let rest for 5 to 10 minutes. Meanwhile line an 8-inch bowl with a towel and dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Using a bench scraper, place the dough into the bowl, seam side up.

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1 hours ago Sourdough Starter. 1 cup unbleached all-purpose flour 1/2 – 1 cup cold water 1 quart size mason jar. Day 1: Combine flour and water into quart …

Rating: 4.5/5(2)
1. Day 1: Combine flour and water into quart size mason jar, or large crock, until consistency is a thick pancake batter like consistency. Cover top tightly with a cloth or paper towel, secured with a rubber band. Set in warm place on counter out of direct sunlight. Consistency is the key in this recipe, not the amount of flour and water.
2. Day 2 and 3: Stir mixture daily. Add 3/4 cup all purpose flour and 1/2 cup cold water every 12 hours (or twice a day). Make sure that your starter is less than halfway full in the jar. If it is more than half full, it could spill over during fermentation. Simply pour off excess. In fact, I always take a cup of starter out before adding the flour and water. Again, consistency (thick pancake batter) is more important than amount of flour and water.
3. Day 4 through 5: Stir mixture daily. Add 3/4 cup all purpose flour and 1/2 cup cold water once a day. Again, pouring off any excess. You will continue doing this every single day from this point on. Transfer your starter to a permanent home such as a sourdough crock or larger jar. Do not use plastic or metal. Again, consistency (thick pancake batter) is more important than amount of flour and water.

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6 hours ago Recipe adapted and translated from 爱和自由. Ingredients (recipe can be halved) Starter dough. 210g bread flour. 90g cake flour. 24g caster sugar. 6g instant dry yeast. 240g water. Main dough.

Reviews: 97
Estimated Reading Time: 40 secs

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3 hours ago an easy sourdough bread recipe using your natural sourdough starter Do you need to knead the dough. Kneading dough helps form the …

Reviews: 120
Calories: 72 per serving
Category: Breads
1. Combine all the ingredients in the bowl and stir until it is a chunky, loosely combined dough.
2. Dump the dough onto a work surface and knead the dough with your hands until the dough is smooth. (Essentially, you are massaging the dough by stretching and pushing. This will help develop the gluten.) At this stage, it will be wet and sticky. Don’t add more flour or your finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily.
3. Place the dough into an oiled bowl. Cover the dough with plastic wrap or a towel and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more tangy, sourdough flavor.)
4. Turn the dough out onto a work surface and knock the air out of it then form it into a round ball. (See notes)

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1 hours ago Instructions. In a large bowl, combine the starter and water.; Stir in the flour, and then add the salt. Use a fork to mix everything together until it …

Rating: 4.7/5(34)
1. In a large bowl, combine the starter and water.
2. Stir in the flour, and then add the salt.
3. Use a fork to mix everything together until it becomes stiff– then switch to your hands to bring the dough together in a rough ball (Remember: don’t overmix! This is supposed to be a no-knead-style wet dough.)
4. Keep the rough dough in the bowl, cover it, and let sit for 30 minutes.

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5 hours ago To make the dough: In a large bowl or the bowl of a stand mixer, stir together the starter, water, and 3 cups (360g) of the flour.Beat vigorously for 1 minute. Cover and let rest at room …

1. To make the dough: In a large bowl or the bowl of a stand mixer, stir together the starter, water, and 3 cups (360g) of the flour. Beat vigorously for 1 minute. , Cover and let rest at room temperature for 4 hours. Refrigerate overnight, or for about 12 hours. The dough will have expanded in size and become more relaxed after its overnight rest., Add the remaining 2 cups (240g) flour and the salt. Stir to thoroughly combine, then knead (by hand, or with a stand mixer equipped with the dough hook) to form a smooth dough. , Allow the dough to rise in a covered bowl until it's light and airy, with visible gas bubbles. Depending on the vigor of your starter and the temperature of your kitchen, this may take up to 5 hours (or even longer). For best results, gently deflate the dough once an hour by turning it out onto a lightly floured or lightly greased work surface; stretching and folding the edges into the center; turning it over, then returning it to the bowl. Adding these folds will hel
2. Place the bâtards on a lightly greased or parchment-lined baking sheet.
3. Cover and let rise until very puffy, about 2 to 4 hours (or longer; give them sufficient time to become noticeably puffy). Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Toward the end of the rising time, preheat the oven to 425°F.
4. Spray the bâtards with lukewarm water; this will help them rise in the oven by keeping their crust soft and pliable initially. For an extra-crusty crust add steam to your oven: see details in “tips,” below.

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4 hours ago Add ½ cup of flour to the sourdough starter. Add ½ cup of water to the starter and flour. Stir all ingredients together till well combined and place a lid on it. Let it …

1. The most important thing to remember is to use equal portions of everything in a 1-1-1 ratio. You can use less sourdough starter but no more than 1/2 cup as it gets too active and eats all the food and won't be as bubbly. (DON'T use more starter than the other ingredients!)
2. Take your sourdough starter from the refrigerator. I usually feed my starter the night before I am going to use it. You don't have to feed it at night, you can do it anytime, just give it at least 6-12 hours to ferment (until it looks bubbly, especially on the sides of the jar) before you use it to make your bread.
3. Remove excess starter from the jar, so you only have ½ cup of starter in the jar. We have recipes to use your excess starter - see the description above.
4. Add ½ cup of flour to the sourdough starter.

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7 hours ago Leavening: Using a Starter Article - Sourdough Starter Sponge Starter Old Dough Method The primary difference between making bread with a starter

Rating: 5/5
Ratings: 1
Reviews: 1
Estimated Reading Time: 10 mins

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Just Now Original Recipe With Yeast. This recipe uses 1 cup of water and 3 cups of flour. If you are using a starter that uses 1 cup of flour to 1 cup of water, that means you can replace 1 cup of each by using 1.5 cups of starter. You still need to add the remaining 2 cups of flour to keep the right amount of overall flour and water.

Estimated Reading Time: 3 mins

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6 hours ago Mix sourdough starter, flour and salt together. Use enough water to make bread dough (a moist dough is preferable to a dry dough). Knead dough until it passes the …

Reviews: 28
Estimated Reading Time: 8 mins
1. Mix sourdough starter, flour and salt together. Use enough water to make bread dough (a moist dough is preferable to a dry dough). Knead dough until it passes the “window pane test” (a small piece of dough will stretch between four fingers thin enough to allow light to pass through without breaking).
2. Shape the dough into a loaf . Place in a pan, proofing basket or on a board. Cover lightly with a towel and allow the dough to rise for 4-24 hours.
3. If desired, a short (4-12 hours) proofing period can be used and the dough can be punched down, reshaped and allowed to rise a second time but a second proofing period is not required.
4. Slice an “X” or slashes in the top of the loaf with a very sharp knife or razor blade. Bake at 400°F (205°C) until the internal temperature reaches 210°F (99°C). (Use a meat thermometer inserted into the bottom or side of the loaf to test the temperature).

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Just Now A starter is a piece of dough which contains wild yeast and bacteria which you use to make your bread. It is the bacteria that can give your bread the sour taste, this is because the bacteria transform the starch of the flour into lactic acid, acetic acid and alcohol. Sour bread dough starter step by step

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3 hours ago The dough should release, right side up, from the banneton onto the parchment. Trim any excess parchment paper, creating two handles on both …

Rating: 4.9/5(221)
Total Time: 27 hrs 50 mins
Category: Sourdough Bread
Calories: 199 per serving
1. New to sourdough baking? I highly recommend reducing the hydration in this recipe if you are new to sourdough baking. This is a high hydration dough and can be challenging to work with (and build strength in) if you're not an experienced baker. If you're looking for an easier to handle dough, I recommend reducing the water quantity to 310 to 330 grams total. If you're working with a lower hydration, you may be able to get away with just 3 to 4 sets of stretch and folds, or even less. Follow the dough's lead!
2. IMPORTANT NOTE: I do not prepare an off-shoot levain for my sourdough baking, as this baking timeline and method works well for my schedule, as well as my starter's feeding schedule. This choice is up to you and can be adapted/tweaked to fix your schedule, but please plan accordingly. Keep in mind that you'll need to account for the starter quantity in the recipe (90 grams), as well as the normal quantity needed to continue to maintain and feed your starter.
3. Autolyse: In a large mixing bowl, whisk together the flours. Add the 90°F/32°C filtered water and mix with your hands until thoroughly combined and no dry bits are visible. Cover with a clean shower cap or plastic wrap, and rest at 80°F/26°C for 1 hour or up to 2 hours. This step hydrates the flours and helps build dough structure.
4. Add Starter and Rest: While this test isn't fool-proof, your sourdough starter should pass the 'float test' when it's ready. Place a tiny spoonful of your ripe starter in a jar of water, it should float to the top. If it sinks, give it more time (15 to 20 minutes) and test again. Add the starter and spread it over the autolyse mixture. Use your fingertips to spread the starter over the autolyse mixture. Fold the edges of the dough into the center to fully incorporate the starter. Use your thumb and fingers to pinch the dough (pincer method) repeatedly until the starter is well incorporated. Don’t be delicate. You want to work quickly, but fully incorporate the mixture. Cover and rest at 80°F/26°C for 30 minutes.

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4 hours ago Directions. In a covered 4-qt. glass or ceramic container, mix flour and yeast. Gradually stir in warm water until smooth. Cover loosely with a kitchen towel; let stand in a …

Rating: 5/5(8)
Total Time: 10 mins
Servings: 3
Calories: 19 per serving
1. In a covered 4-qt. glass or ceramic container, mix flour and yeast.
2. Gradually stir in warm water until smooth.
3. Cover loosely with a kitchen towel; let stand in a warm place 2-4 days or until mixture is bubbly and sour smelling and a clear liquid has formed on top. (Starter may darken, but if starter turns another color or develops an offensive odor or mold, discard it and start over.) , Cover tightly and refrigerate starter until ready to use.
4. Use and replenish starter, or nourish it, once every 1-2 weeks.

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4 hours ago Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, sharp pairing or a small …

Rating: 4.9/5(502)
Category: Sourdough Recipes
Cuisine: American
1. Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
2. Now the dough needs to rise.
3. During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.
4. Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).

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7 hours ago Place the ingredients into the pan of your machine, in the order suggested by the manufacturer; program for French Bread, or a similar long-rising cycle; and press start. Check the dough after about 10 minutes of kneading; add additional water or flour as necessary to make a smooth, soft dough. Remove the bread from the machine when it's done

Rating: 4.3/5(112)
Total Time: 3 hrs 20 mins
Servings: 1
Calories: 178 per serving

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4 hours ago Make the top smooth by pulling extra dough to bottom. Place on or in baking dish. Cover and let rise for 1 hour. After the first 30 minutes, preheat …

Estimated Reading Time: 8 mins
1. Mix all ingredients except oil and cornmeal in a large bowl. Let rest for 10 minutes to allow flour to really absorb the water.
2. Knead into a soft, pliable dough. It will feel very sticky at first, but as you knead it will stiffen up. Add a little flour to help, but try to work past the stickiness without adding too much flour. The final dough will be tacky and soft.
3. Coat dough and bowl in 1/4 Tbsp oil.
4. Cover and rest dough for 4 hours. This is called proofing or the first rise.

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Just Now Remove the starter from the fridge and let it come to room temperature. To a large bowl or stand mixer bowl, add 1 cup starter, bread flour, salt, sugar, oil, and warm water. Mix well. Using a dough hook or by hand, knead for 5 to 10 minutes until smooth and elastic. Put the dough into a greased bowl.

Rating: 4.5/5(289)
Total Time: 196 hrs 45 mins
Category: Bread
Calories: 1888 per serving

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6 hours ago sour dough bread starter Dissolve in 1/2 cup warm recipe: Sour dough starter must be regulated every 3 use in making bread and return the rest to minutes. Cool on rack.

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2 hours ago Add 1 cup (4 ounces) whole-wheat or rye flour into a very clean 1-quart jar along with 1/2 cup (4 ounces) warm tap or filtered water between 65 to …

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3 hours ago STEP 1. Day 1: To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is …

Servings: 2
1. Day 1:To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs.
2. Day 2:Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
3. Day 3:Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
4. Day 4:You should start to see some activity in the mixture now; there should be some bubbles forming and bubbling on top. Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.

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9 hours ago Let this stand for 5-8 minutes to allow it to dissolve. In a larger glass bowl (or plastic bowl. Don’t use metal bowls or utensils for sourdough), mix together the flour and sugar with a wooden spoon. Stir in the milk and then the yeast mixture. Cover loosely with plastic wrap and allow it to stand until bubbly.

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5 hours ago Some of the recipes use a mix of sourdough yeast and regular store bought yeast to give the sourdough flavor and to help give the dough a better rise. And a couple of the recipes use the sourdough starter mostly for the …

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7 hours ago Sourdough Making Steps in order (WITH 3 VIDEOS!) ***Scroll down to the recipe card for clear, detailed instructions. STEP ONE: Feed your sourdough starter 8-12 hours …

Rating: 4.9/5
Calories: 132 per serving
Category: Baked
1. Twelve hours before mixing your dough, feed your sourdough starter, leaving it out on the counter making sure it doubles in size within 6-8 hours. (See notes for extra sour). OR, if you keep your starter in the fridge and fed it in the last 7 days- it is OK to use it straight from the jar, cold, without feeding. Best to use starter after it peaks, when it is “hungry”.
2. PLEASE use a kitchen scale if this is your first loaf. Weigh the flour in a medium bowl (***zeroing out the weight of the bowl). Then add salt, spices, seeds. Mix starter and water in a small bowl until cloudy and well mixed. Pour the starter-water into flour incorporating all the flour using a fork or wood spoon. It should be a thick, shaggy, heavy, sticky dough. See video. Mix for about 1-2 minutes using the wood spoon– it will be hard to mix. Don’t worry about tidy dough here, just get the flour all mixed in and cover with a wet kitchen towel and let rest 15 minutes. It will loosen up as it rests. (Alternatively, mix starter and water in the bowl first, then add the salt and flour-like in my 3rd video- either way works.)
3. (See the 1st video in post) With one wet hand (put a bowl of water next to you) pull the dough from one side and stretch it upward, then fold it up and over to the center of the dough. Quarter turn the bowl and repeat, stretching up and folding it over the middle, repeat for about 30 seconds or until the dough gets firm and resists. This helps strengthen the gluten. Cover, rest, and repeat the process 15 minutes later. With wet fingers, stretch up and fold over, turning, repeating, for 30 seconds until the dough gets firm and resists. Then turn the dough over in the bowl. Yes, you could do this a couple more times if you would like to build the gluten, but not imperative. 🙂
4. Proof overnight, at room temp. Cover the bowl with plastic wrap, wax wrap, or a damp kitchen towel (to keep the moisture in) and place it on your kitchen counter for 8-12 hours. (see notes on temperature) 68-70F is the ideal temp. (If it is warmer, check at 6-8 hours. If it is very cold, it may take up to 18 hours in winter.)

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Just Now Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until …

1. Mix all ingredients in a bread machine using the Manual cycle. That's usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour.
2. Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.

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7 hours ago This is your basic Sour Dough bread starter to be used over and over again. Look for the sour dough bread recipe to make use of this …

Rating: 5/5(64)
Total Time: 96 hrs
Category: Sourdough Breads
Calories: 998 per serving
1. Dissolve yeast in 1/2 cup warm water, rest for ten minutes.
2. Mix in flour, sugar& remaining water.
3. Allow to stand, loosely covered, in a warm place for 3 or 4 days. Use a large (preferably ceramic) bowl as it will rise considerably.
4. Every time the batter is used to make a product set aside 1 cup to be used as a"starter" for another batch.

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7 hours ago Step two: mix the dough. Transfer the 50g of active starter and 350g water into a large mixing bowl. Stir to distribute the starter evenly. Add 500g bread flour and 10g sea salt …

Ratings: 135
Calories: 154 per serving
Category: Side Dish
1. 12 hours before you plan to mix the dough, add the ingredients to make 1/4 cup (50 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 60 g active starter but some of it will stick to the sides of the jar during the transfer, so we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
2. Mix the dough: Transfer 50 g of the active starter and 350 g water into a large mixing bowl. Stir to distribute the starter evenly. Add 500 g bread flour and 10 g sea salt to the bowl and use a stiff spatula or your hands to work the ingredients together until it forms a shaggy mass and there are no dry bits of flour left in the bowl. Cover the bowl and let the dough rest for one hour at room temperature.

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4 hours ago The sourdough starter acts as a yeast component in this recipe and is simply an ingredient that helps with rise and texture. This bread tastes like the most perfect banana …

Rating: 4.9/5(16)
Total Time: 1 hr 15 mins
Category: Breakfast
Calories: 390 per serving
1. Preheat oven to 350°F. Prepare a 9x5-inch loaf pan with non-stick spray.
2. In a medium bowl combine the flour, baking soda, and salt. Stir with a fork to combine ingredients. Set aside.
3. In a large bowl (or bowl of your stand mixer) add the butter and sugars. Mix on medium-high with a hand-held mixer until ingredients are fully incorporated, about 1-2 minutes.
4. To the bowl add in the eggs, vanilla, and bananas. Mix very well until only a few lumps of banana remain. May need to scrape the bowl.

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7 hours ago Pita bread on the pan with sourdough starter. Making sourdough pita bread from a starter is very simple. It does take a long time, but it is so worth it. This recipe is a delicious use of sourdough starter.

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4 hours ago To start, pour 375 grams of water into a bowl: Add 50 to 100 grams of sourdough starter. Stir to combine; then add 11 grams of salt: Finally, add 500 grams of bread flour: Stir …

Rating: 4.9/5(431)
Category: Bread
1. Whisk the starter and water together in a large bowl with a fork or spatula. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 30 minutes.
2. After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you’ve performed this series of folds 4 to 5 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and folding action. If you have the time: do this twice more for a total of 4 times in 2 hours. Note: Even if you can only perform one series of stretches and folds, your dough will benefit. So don’t worry if you have to run off shortly after you mix the dough.
3. Cover the bowl with a towel and let rise at room temperature, about 8 to 10 hours at 70°F (21°C) or even less if you live in a warm environment. The dough is ready when it has increased by 50% in volume, has a few bubbles on the surface, and jiggles when you move the bowl from side to side. (UPDATE: In the past I have recommended letting the dough rise until it doubles in volume. If you’ve had success with this, continue to let the dough double. Recently, I have been stopping the bulk fermentation when the dough increases by 50% in volume, and I feel I am actually getting better oven spring in the end.) (Note regarding timing: If you are using 100 g of starter, the bulk fermentation may take less than 8 to 10 hours. If you live in a warm, humid environment, the bulk fermentation may take even less time. In the late spring/early summer, for example, my kitchen is 78ºF and the bulk fermentation takes 6 hours. It is best to rely on visual cues (increase in volume by roughly 50%) as oppose
4. Coax the dough onto a lightly floured surface. Gently shape it into a round: fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you’ve come full circle. If you have a bench scraper, use it to push and pull the dough to create tension.

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2 hours ago For each cup of starter used, replenish the remaining starter by stirring in 3/4 cup all-purpose flour, 3/4 cup water, and 1 teaspoon granulated or brown sugar. Cover and let …

Total Time: 10 mins
1. Dissolve the yeast in the 3/4 cup warm water. Add the 3 cups warm water; stir in flour and sugar. Beat with an electric mixer on medium speed until smooth.
2. Cover with 100-percent-cotton cheesecloth. Let stand at room temperature (70 degrees F to 80 degrees F) for 5 to 10 days or until the mixture has a sour, fermented aroma, stirring 2 or 3 times every day. (The fermentation time will depend upon the room temperature. A warmer room speeds the fermentation process.) When the mixture has fermented, transfer to a 2-quart or larger plastic container with a tight-fitting lid. Refrigerate the starter until needed.
3. Remove starter from the refrigerator and stir thoroughly. Measure the amount needed and bring it to room temperature before using. (The cold starter should be the consistency of buttermilk or thin pancake batter. If necessary, add water to thin the starter after it is stirred and before it is measured.)
4. For each cup of starter used, replenish the remaining starter by stirring in 3/4 cup all-purpose flour, 3/4 cup water, and 1 teaspoon granulated or brown sugar. Cover and let mixture stand at room temperature for at least 1 day or until bubbly. Refrigerate starter for later use.

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9 hours ago You can make this easy sourdough discard bread within 2 hours if your house is particularly warm. It does use a little commercial yeast - but you will still get some of the …

1. Take a clean ceramic or glass bowl and add your flour, warm water, instant yeast, salt and sourdough discard.
2. Use a wooden chopstick or end of a wooden spoon to gently bring all the ingredients together into a shaggy dough. You don't need to it be fully smooth, just ensure that all of the flour is wet.
3. Cover the bowl in cling film and set it somewhere warm for 1 - 2 hours. It really depends on the temperature of your house with this one. If your house is warm, 1 hour will be plenty. In the depths of winter or with air con, you may need more than 2 hours. You just want it to double in size, no more or it won't rise in the oven.
4. Around 45 minutes before you want to put your bread into the oven, you'll need to put a dutch oven into the oven and preheat it to around 220C/430F.

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7 hours ago This easy sourdough artisan bread recipe is mixed together, kneaded in a stand mixer and left to rise with minimal hands-on time. The magic happens when it's cooked in an …

Rating: 4.7/5(438)
Calories: 119 per serving
Category: Breads
1. Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.
2. Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes. (TIP: You may add more flour as needed, a little at a time, to create a dough that's still clinging to the bottom of the bowl, but also clearing the upper part of the bowl. It should be tacky, but not cling to your finger.)
3. Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours, turning and folding the dough once or twice.
4. Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours. TIP: I do this right over the bowl my hands oiled from the dough, which is usually enough - add more oil to your hands if needed.

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3 hours ago Savory Sourdough Discard Recipes. Sourdough crackers: One of the simplest ways you can use extra sourdough starter is by making crackers. Add the discard to flour, butter, salt and herbs to form a dough. These crackers freeze well too, which means there’s no reason to toss that extra discard!. Sourdough discard English muffins: If all you’ve ever had are frozen …

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7 hours ago Pour the warmed milk into the bowl of a stand mixer*. Sprinkle the yeast over the milk. Add the sourdough starter, canola oil, salt, sugar, baking soda and flour. Using the …

Rating: 4.9/5(74)
Total Time: 2 hrs 10 mins
Category: Bread
Calories: 156 per serving
1. Pour the warmed milk into the bowl of a stand mixer*. Sprinkle the yeast over the milk.
2. Add the sourdough starter, canola oil, salt, sugar, baking soda and flour.
3. Using the dough hook, mix the ingredients on medium speed until they are combined. Then set the mixer to medium speed and knead for 4-5 minutes. The dough should be slightly tacky to the touch. If you think the dough is too wet, add additional flour 1 tablespoon at a time, being careful not to add too much flour.
4. Transfer the dough to a large bowl sprayed with cooking spray. Cover the bowl and allow the dough to rise in a warm place for 30 minutes or until double.

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8 hours ago Make sure the kneading blades are properly attached and add all ingredients for Sourdough Starter to the baking pan in the order listed. 2 Place the baking pan into the Home Bakery, close the lid and plug the power cord into the outlet.

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8 hours ago Using a dough hook on a mixer, knead for 5 minutes until the dough pulls away from the sides, but still sticks to the bottom, adding a bit of flour as needed (up to 1 to 2 …

Rating: 5/5(4)
Total Time: 5 hrs 25 mins
Category: Bread
Calories: 145 per serving
1. Combine all ingredients*** in a large mixing bowl and stir with a spatula or wooden spoon until all the flour is mixed in and you have a shaggy dough. Cover and let rest for 30 minutes.
2. Using a dough hook on a mixer, knead for 5 minutes until the dough pulls away from the sides, but still sticks to the bottom, adding a bit of flour as needed (up to 1 to 2 tablespoons). Alternately, you can knead by hand about 8 minutes or use a dough cycle on a bread machine. ****See notes for overnight rise instructions at this point if desired.
3. Grease a 8.5 x 4.5 inch loaf pan with butter, coconut oil, or avocado oil.
4. On a floured surface (I use a tea towel for easy clean up), shape dough by patting into a rectangle the length of the pan, rolling up tightly, and pressing the seam together. Pull the short sides under to create tension on top of the loaf. Place shaped dough into prepared pan.

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Frequently Asked Questions

How do you make a bread dough starter?

Mix sourdough starter, flour, and salt together. Add 1 cup water, then more as needed to make a moist bread dough. Knead dough until it passes the “window pane test.” That is, a small piece of dough will stretch between four fingers thin enough to allow light to pass through without breaking.

How do you make bread with a starter?

In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture.

How do you make homemade bread recipes?

In a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth.

What are the ingredients in bread dough?

Bread dough is a uncooked yeast-leavened dough made up of basic ingredients such flour, water, yeast and salt. The yeast is the active ingredient. It consumes carbohydrates and sugars, releasing carbon dioxide that is trapped by the protein structure (gluten) developed by hydrating and kneading the flour.

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