No Yeast Sourdough Bread Recipe

Filter Type: All Time (43 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Listing Results No Yeast Sourdough Bread Recipe

3 hours ago No Yeast Sourdough Bread. Yield: 2 loaves. Prep Time: 1 day 2 hours. Cook Time: 30 minutes. Total Time: 1 day 2 hours 30 minutes. This no

Rating: 4.4/5(151)
Total Time: 26 hrs 30 mins
Servings: 2
Calories: 1220 per serving
1. In a large bowl combine the starter, water and 3 cups of the flour. Beat vigorously for 1 minute.
2. Cover, and let rest at room temperature for 4 hours.
3. Refrigerate overnight, for about 12 hours.
4. After refrigeration, add the remaining 2 cups flour, sugar, and kosher salt.

Preview / Show more

See Also: Best sourdough bread recipeShow details

Just Now Equal, raw cashews, egg yolk, baking soda, sea salt, large eggs and 2 more. Grain-Free Paleo Sourdough Bread Gnowfglins. eggs, sea salt, nuts, baking soda, tallow, ground chia seeds and 4 more. The Best Keto Sourdough

Preview / Show more

See Also: Yeast free sourdough bread recipeShow details

5 hours ago Simple, make this sourdough sandwich bread recipe because all you need is a standard loaf pan. No Dutch ovens required. …

Rating: 4.6/5(55)
Estimated Reading Time: 9 mins
Category: Bread
1. Place water in a large mixing bowl and add in starter with melted butter, stir to combine. Add in remaining ingredients and stir until well combined. Dough should clean the sides of the bowl.
2. Knead for 8 minutes and check for window pane test. Knead for 2 more minutes if not at window pane and check again. Dough shouldn’t stick to your fingers.
3. Lightly flour surface and roll out dough into a rectangle. Roll up into a loaf, tucking edges under to create tension on top. Place in parchment lined or greased loaf pan.
4. Cover so it doesn’t develop a skin or dry out and allow to rise until doubled and up even with edges of loaf pan. Right before baking, brush top with melted butter.

Preview / Show more

See Also: Sourdough bread recipes using starterShow details

3 hours ago Hi Lee, Thanks so much! I am glad you are loving the sourdough bread recipe 🙂 we do use small silicone bread loaf pans occasionally and it …

Reviews: 13
Estimated Reading Time: 6 mins

Preview / Show more

See Also: Quick yeast bread recipeShow details

2 hours ago How to make the No Yeast Sourdough Bread. Here is a quick summary on how the preparation of the sourdough bread works: First of all, mix all the ingredients for the pre …

Estimated Reading Time: 6 mins
Calories: 90 per serving
1. Mix the ingredients for the pre-dough in a large bowl. Cover and let it rest at 77-86°F/25-30°C degrees (e.g. stove with switched on oven lamp) for about 2 hours.
2. Add flour, water and salt; knead everything from the food processor for about 10 minutes. Cover the bowl again and leave to rise in a warm place for 3 hours. Stretch and fold once.
3. Cover the dough and leave to rise in the refrigerator for 20-24 hours. Then stretch and fold again and form into a ball. Allow it to reach room temperature for about one hour. If available, place in a well-floured fermentation basket.
4. Preheat the oven to 446°F/230°C, preferably preheating a Dutch Oven as well (see Notes). Carefully turn the bread dough into the preheated pot, alternatively onto a pizza stone or a baking sheet.

Preview / Show more

See Also: Old time sourdough bread recipeShow details

Just Now Turn out onto a floured workspace and shape. Place on a baking sheet that has cornmeal sprinkled on the bottom. Cover and let rise again until doubled. Heat oven to 450 F. …

Rating: 5/5(1)
Category: Quick And Easy
Cuisine: American
Total Time: 55 mins
1. Mix 2 1/4 cups flour with the other ingredients (except oil).
2. Knead with mixer or bread machine for 10 minutes.
3. The dough is ready to ferment when it has pulled away from the sides of the bowl, and is moist, but not sticky. Rub on a bit of oil.
4. Cover and let rise until doubled.

Preview / Show more

See Also: Sourdough bread recipe with yeastShow details

4 hours ago Sourdough starter recipe, day 1: Combine a half cup of flour with a scant half cup of water. Stir vigorously to incorporate air. Cover with a …

Rating: 4.2/5(49)
Total Time: 10 mins
Cuisine: American
Calories: 56 per serving
1. Day 1: Combine a half cup of flour with a scant half cup of water. Stir vigorously to incorporate air. Cover with a breathable lid and allow to sit in a warm space for 12 hours. Repeat feeding with same quantities of flour and water.
2. Days 2 & 3: Continue feeding starter as above at the same 12 hour intervals. By the third day a bit of life should show up. There should be bubbles. A sour smell will begin to be evident.
3. Days 4, 5, & 6: Continue feeding starter as above, but discard all but 1/2 cup of the starter just before you feed it. (There are plenty of good uses for "discarded starter" in the Grains chapter of my book.) You should now see and smell signs of sourdough. More bubbles are forming, the starter is growing in volume in between feedings, etc.
4. Day 7: Your starter should now be very airy when it hits its peak, 4-8 hours after a feed. Continue feeding as on days 4-6 and feel free to start baking! You have successfully made this easy sourdough recipe without yeast.

Preview / Show more

See Also: Free RecipesShow details

8 hours ago What Does Bread Machine Sourdough Look Like? Bread Machine Sourdough can look just as good as hand stretched sourdough. The knead function in your bread

Cuisine: American
Calories: 1851 per serving
Category: Bread
1. Starting the Bread Machine CycleChoose the full bread baking cycle on your bread machine. Add all of your ingredients including your sourdough starter to the bread machine pan, mix them gently to form a shaggy dough (autolyse). It's best to just use a silicon spatula or similar to just bring the dough together. That way autolyse will occur while the bread machine "rests" the dough at the beginning of its cycle.
2. Close the lid and let the machine run through the rest and knead functions (it's totally ok to lift the lid and check as it does this).
3. Bulk FermentationOnce the dough is kneaded it will start to bulk ferment. You can let the dough ferment in here up until it's nearly time for the machine to bake. You will need to remove it to a bowl at this point and let it finish.
4. ShapingOnce your dough has finished it's first ferment, it's time to shape it into either a boule or a batard.You'll need to flour your counter top with rice flour for this (we use rice flour because it has no gluten). Try to be quite sparing with the rice flour, you only need a very light dusting.Use a silicone dough scraper to gently ease the dough out of the bowl. You want it to land upside down on your counter so that the smooth top of the dough is on the countertop and the sticky underside is facing up. This will make it easier to shape.You want to pull the edges of the dough into the centre and then flip it over so that the sticky side is now underneath. Using the stickiness, gently pull the dough into a tight ball.You will need a banneton to put your dough into. If you do not have a banneton, then a bowl or basket lined with a floured tea towel is perfectly fine. Make sure your bowl isn't too big though, you want your dough to retain some shape. Whatever you're using needs to be

Preview / Show more

See Also: Bread Recipes Bread Machine RecipesShow details

2 hours ago This bread, with its deep brown crust, rich, deep, flavor, and mild tang relies on ripe, active starter for its rise. Without the addition of commercial yeast, it’s a true sourdough purist's loaf. Are …

Rating: 4.7/5(175)
Total Time: 5 hrs 35 mins
Servings: 2
Calories: 90 per serving
1. If you're measuring the sourdough starter using volume rather than weight, stir it down before measuring.
2. Combine the starter, flours, and water in a large bowl and mix well, until all of the flour is moistened and the dough has formed a cohesive mass.
3. Add extra water or flour if needed to form a soft, tacky dough., Cover the dough and let it rest for 20 minutes.
4. This rest, known as an autolyse, allows the flour to absorb the water, which starts the dough’s gluten formation, and makes it easier to knead., After the rest, add the salt and knead the dough until it’s smooth and supple, though still somewhat soft and tacky.

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

6 hours ago Sourdough bread is a leavened bread fermented using natural yeast and bacteria in the flour. It does not use commercial yeast but a starter made with flour and water. …

Rating: 4.8/5(4)
Total Time: 8 hrs 50 mins
Category: Breakfast, Dinner, Lunch, Side Dish
Calories: 117 per serving
1. Place wet and dry ingredients (sourdough starter, water, bread flour and salt) in the pan in the order recommended by bread machine manufacturer.
2. Preheat the oven to 450 °F

Preview / Show more

See Also: Bread Recipes Bread Machine RecipesShow details

2 hours ago In a large mixing bowl add the flour, instant sourdough yeast, and salt. Slowly add the warm water (105-110 degrees F) and stir well until a dough forms. If you need to add …

Reviews: 2
Category: Bread
Cuisine: American
Calories: 2034 per serving
1. In a large mixing bowl add the flour, instant sourdough yeast, and salt. Slowly add the warm water (105-110 degrees F) and stir well until a dough forms. If you need to add some water for dry spots or left over flour add a tablespoon at a time.
2. Cover with a moist towel or plastic wrap for 2 hours in a warm place. If using plastic wrap poke a few tiny holes in it for gasses to escape.
3. Sprinkle some flour onto a flat surface and place the dough onto it. Stretch and fold over the sides to create a round domed shape with the edges tucked (folded) into the bottom.
4. Cover again and let dough rise for 1 additional hour in a warm dry place, or cover and refrigerate if baking the next day (see notes).

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

2 hours ago (If you're using a pain de mie pan, leave the lid off.) Reduce the oven temperature to 450°F and bake the bread for 45 minutes. Remove the cover of the baker and bake the bread for 10 to …

Rating: 4.8/5(381)
Total Time: 12 hrs 35 mins
Servings: 1
Calories: 160 per serving
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Combine all the ingredients in a large mixing bowl, or a large (6-quart) food-safe plastic bucket., Mix and stir everything together to make a sticky, rough dough.
2. If you have a stand mixer, beat at medium speed with the paddle attachment for 30 to 60 seconds.
3. If you don't have a mixer, just stir with a big spoon or dough whisk until everything is combined., Leave the dough in the bucket or 6-quart bowl, cover it with the bucket’s lid or a piece of plastic wrap, and let it rise for 1 hour., Gently pick up the dough and fold it over on itself several times, cover it again, and let it rise for another hour., Repeat the rising-folding process one more time (for a total of 3 hours), folding it again after the last hour.
4. Then, place the bucket or bowl in the refrigerator, and let the dough rest for at least 8 hours (or up to 48 hours)., When you're ready to make bread, turn the dough out onto a well-floured work surface, and shape it into a rough ball.

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

6 hours ago All Natural Sourdough Bread Recipe. Recipe replicates traditional sourdough bread baked in brick ovens with beautiful crust and crumb Uses only natural fermentation produced by native yeast and bacterial cultures Allows you to bake world-class sourdough bread in your own kitchen. Download the first 23 pages for FREE!

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

8 hours ago The perfect sourdough rolls made with no yeast. These sourdough rolls will complement any side dish or pamper your juicy burger. Made with simply flour, sourdough

Rating: 5/5(4)
Total Time: 5 hrs 38 mins
Category: Breads, Side Dish
Calories: 130 per serving
1. Add the flour, sourdough, water, salt, and egg to the mixing machine bowl with the hook attachment.
2. Mix the ingredients for 5-6 minutes on slow until the dough starts to come together.
3. Increase the mixing machine’s speed and mix until the dough is fully developed.
4. Perform the windowpane test by stretch a small piece of dough until you can see through it.

Preview / Show more

See Also: Free RecipesShow details

4 hours ago 2.Let rise for one hour. Stretch and fold. Cover and let rise for another hour. Stretch and fold again. Let rise for 1/2 hour. Spray a 4" x 8" loaf pan. Form dough into a loaf and place in loaf pan; cover and let double. 3.Bake at 350 degrees for about 45 minutes, or to an internal temperature of 200 degrees.

Preview / Show more

See Also: Bread Recipes Yeast Bread RecipesShow details

3 hours ago Gluten Free Sourdough with oil brushed on before baking (no extra gfJules Flour dusted on top). In anticipation of many questions to come, this …

Rating: 4.5/5(4)
Servings: 1
Cuisine: Bread
Category: Homemade Gluten Free Breads
1. To make the gluten free sourdough starter, add starter ingredients to a non-reactive bowl or container made of glass, stainless steel or food-grade plastic.
2. Whisk together until no lumps are present and all the flour is incorporated, then set aside with a loose cloth covering the top. The room should be at least 70F, or place it in a warmer location like near your oven or in a warmer room.
3. Allow the starter to sit, loosely covered, for 24 hours then discard half the starter (about 1/2 cup). Add to the remainder of the starter another 1 cup (135 grams) gfJules Flour All-Purpose Flour (or 1/2 cup gfJules and 1/2 cup alternate GF flour listed above) and 1 cup cool filtered water (if your kitchen is particularly warm) or lukewarm filtered water (if your kitchen is particularly cold).
4. Re-cover and allow the mixture to rest for 24 hours.

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

3 hours ago Fragrant sourdough bread made in an air fryer. This method is perfect for the hot months when you don't want to heat up the kitchen but still want fresh homemade sourdough. The bread should be stored wrapped in a clean cloth inside a plastic bag. It will keep for about 3 days.

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

2 hours ago This loaf of soft sourdough French bread contains no yeast, and has that delicious tang from sourdough! This loaf came about because of a lack of good sourdough

Rating: 5/5(12)
Total Time: 22 hrs 45 mins
Category: Appetizer, Side Dish
Calories: 177 per serving
1. Place all of the dough ingredients in the bowl of a stand mixer. Briefly mix with a spatula or wooden spoon to form a shaggy dough. Attach to the base of the stand mixer and fit with the dough hook. Knead on medium-low speed for 15 minutes. The dough should be quite soft, but clean the sides of the bowl. You can add more flour if the dough seems very wet, but err on the side of wet rather than dry!
2. Grease your work surface. Plop the dough out onto it and gently pat it out to a rectangle. Grab the far edge of the dough and stretch it up and over to the middle of the dough. Use the side of your hand to press the edge of the fold in place. Repeat the stretching, folding, and pressing steps with the bottom edge, left edge, and right edge. Repeat once more with the top and bottom edges. Pinch the seam to seal well.
3. Place the loaf on a parchment lined baking sheet. Cover with a tea towel and allow to rise in a warm spot until doubled. This can take anywhere from 4-8 hours, depending on how warm your kitchen is.
4. About half an hour before the loaf is done rising, preheat your oven to 450°F. Slash the loaf with a razor blade, lame, or serrated knife. Bake in preheated oven for 25-30 minutes, or until deep golden.

Preview / Show more

See Also: Bread RecipesShow details

2 hours ago This sourdough bread machine recipe has no yeast, unlike many that I have found online, so you will get that delicious true sourdough taste and texture! Preparing your …

Rating: 4.9/5(654)
Total Time: 5 hrs 15 mins
Category: Sourdough Bread
Calories: 122 per serving
1. In your bread machine basket, pour in your sourdough starter then the flour
2. Add in the sugar/honey, salt and the butter
3. Pour in your water around the edges of the baking basket
4. Set your bread machine to the kneading cycle for 30 minutes or if it has a sourdough dough cycle use that. For the Panasonic SD-ZX2522 use menu 29. For the Panasonic SD-ZB2512 use menu 26.

Preview / Show more

See Also: Bread Recipes Bread Machine RecipesShow details

6 hours ago Preheat the pizza stone in a 450 F oven. Place one flatbread on a piece of parchment paper. Place the flatbread and parchment paper on the pizza stone and bake for 3 …

Rating: 4.7/5(131)
Total Time: 1 hr 5 mins
Category: Bread
Calories: 172 per serving
1. Mix the ingredients: Whisk the flour, salt, and baking powder together. Add the sourdough discard, milk, and 1 tablespoon of olive oil and stir with a wooden spoon until combined.
2. Knead the dough: Turn the dough out onto a floured surface and knead for a few minutes, until it is smooth and no longer sticky. Adding more flour if necessary. To knead the dough, grab the edge closest to you and fold it over itself. Give the dough a quarter turn. Repeat this movement until the dough smooths out.
3. Rest the dough: Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes. Allowing the dough to relax gives the gluten strands time to relax making shaping easier.
4. Shape the flatbread: Divide the dough into 6 pieces. Using your hands or a rolling pin roll it out into discs that are about 1/4 inch thick.

Preview / Show more

See Also: Bread RecipesShow details

5 hours ago Wondering if i could please have a recipe for Rye bread - just using Rye flour with Sour Dough Starter - no yeast - No Wheat.Actually my dr. has asked to have Pumpernickel bread, but cannot find the flour, so i will settle with Rye bread.Does one need a rye starter to make the bread. As i have a gluten free starter with me.Which bread has low carbsthank you …

Preview / Show more

See Also: Bread RecipesShow details

5 hours ago Sourdough bread machine recipe with no yeast — Yes! Absolute easiest — Both for the loaf and starter feeding; Least human time needed — Only about 5 minutes of your Actual Human Time will be needed. Very tasty — We give the sourdough time to do its thing and get all flavorful. Nom, nom, nom.

Preview / Show more

See Also: Bread Recipes Bread Machine RecipesShow details

8 hours ago Instructions. In the mixing bowl add the sugar, salt, baking soda, water, starter and 1 cup (130 grams) of flour, beat with flat beaters until combined. Cover the bowl with plastic …

Reviews: 4
Category: Yeast Breads
Cuisine: American
Total Time: 21 hrs 5 mins
1. In the mixing bowl add the sugar, salt, baking soda, water, starter and 1 cup (130 grams) of flour, beat with flat beaters until combined. Cover the bowl with plastic wrap and let rise 18 hours in a warmish draft free area.
2. Stir in the remaining flour and knead with the dough hook to form a soft dough. (start with 1 cup and add more until you have a soft dough, I used 1 1/4 cups/162 grams)
3. Move the dough to a lightly floured flat surface and form into a ball. Place on a parchment paper lined cookie sheet or in a very lightly oiled 8-9 inch (20-22cm) loaf pan, cover and let rise 2 hours.
4. Pre-heat the oven to 400F (200C).

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

8 hours ago Tear off a long piece of parchment paper and place it on a baking sheet. Use a silicone spatula to evenly spread the sourdough starter in a thin layer over the parchment …

Rating: 5/5(2)
Total Time: 35 mins
Category: Sourdough
Calories: 861 per serving
1. Day 1: In your glass or ceramic container (I prefer these Weck jars), mix the flour and water. The mixture will be very thick and pasty. Do not thin it out! The starter needs that flour for fermentation and energy. You'll see how thin the mixture gets 12-24 hours after every feeding.
2. Day 3: Remove 1/4 cup of starter (60 g), and add 1/4 cup of warm, filtered water (60g) stiring, then mix in 1/2 cup of unbleached, all purpose flour (60 g). I find it's easier to mix if you add the water first. Watch for signs of activity - larger bubbles and a hungry starter that's thinner in texture.

Preview / Show more

See Also: Free RecipesShow details

6 hours ago Sourdough starters, also known as “wild yeast”, are used instead of commercial yeast in sourdough breads. We have a variety of sourdough

Estimated Reading Time: 5 mins

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

6 hours ago The formula in this sourdough olive bread recipe This recipe describes the breads formula. When you look at the table below, you may say that it says that the water is 62.3%, but you said that the hydration is 75%, but you have to remember to add the water and the flour from the levain. The part of the levain that's included in the dough is 250g.

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

2 hours ago Sesame Semolina Sourdough Bread Recipe. 9 hours ago 2 hours ago This low-carb sourdough bread is gluten-free, sugar-free, and grain-free, and it fits perfectly into a paleo or keto diet. The Secret to Great Low-Carb Bread.Like many keto bread recipes, this sourdough has almond flour and coconut flour as its base. The trouble with these flour substitutes — and …

Preview / Show more

See Also: Bread RecipesShow details

8 hours ago Mixing Easy Sourdough Bread. In a large bowl, add the 1/4 cup of sourdough starter. Mix in 1 2/3 cups of warm, filtered water until dissolved. Add 4 1/4 cups of bread flour …

Ratings: 23
Calories: 155 per serving
Category: Bread
1. In a large bowl, add the starter. Mix in warm, filtered water, stirring until dissolved. Add bread flour and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms. Wet your hands, and finish mixing dough by hand. Cover with a clean, damp kitchen towel and let the dough rest for 30 minutes.
2. Coax the dough from the bowl and stretch and fold the dough for 15 seconds. Grab part of the dough, stretch it out, push it into the center of the dough, then turn the dough 1/4 a turn. Pull, stretch, push and turn in a clockwise rotation. Return the dough to the bowl, cover with a damp towel, and let rise overnight (at least 8-10 hours).
3. In the morning, lightly flour your counter-top and shape the dough by stretching and folding it again. Let the dough rest 10 minutes. Line a medium bowl with a towel or use a banneton with linen cover (see photo), and dust heavily with flour. Let dough rise in it for 30 - 60 minutes.
4. Preheat your oven to 450º. Cover the dough bowl with a long piece of parchment paper, and turn it over onto the counter top. Slash the top of the loaf with a lame or sharp serrated knife. Gently lower the parchment paper dough into a heavy pot with a tight-fitting lid (see photo). The pot does not need to be preheated.

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

2 hours ago Learn how to cook great Polish sourdough rye bread with no yeast . Crecipe.com deliver fine selection of quality Polish sourdough rye bread with no yeast recipes equipped with ratings, reviews and mixing tips. Get one of our Polish sourdough rye bread with no yeast recipe and prepare delicious and healthy treat for your family or friends.

Preview / Show more

See Also: Bread RecipesShow details

Just Now The four simple ingredients used to make sourdough bread. Starter - Use my rye starter recipe or, if you already have a sourdough starter then use what you have.; Flour - …

Rating: 5/5(26)
Total Time: 16 hrs
Category: Bread
Calories: 577 per serving
1. 09:00 am - Feed your starter with 50g white bread flour and 50g clean drinkable water. Let it sit at room temperature covered.
2. 08:00 am - Remove the baguettes from the fridge and let it sit at room temperature for about an hour.

Preview / Show more

See Also: Free RecipesShow details

6 hours ago Combine room temperature starter, rye flour, and water in the bowl of your stand mixer. Cover with plastic wrap and let stand on your counter overnight. Add the whole wheat flour, most of the all-purpose flour, salt, and brown sugar to the bowl and using your dough hook, beat the mixture until the dough comes together.

Estimated Reading Time: 6 mins

Preview / Show more

See Also: Bread RecipesShow details

1 hours ago Reheating/refreshing No Knead Sourdough Bread - To refresh a previously frozen or older loaf of bread, set your oven to 325 °F (162°C) and pop the bread in the oven, …

Rating: 5/5(13)
Total Time: 11 hrs 15 mins
Category: Baked Goods, Side
Calories: 2004 per serving
1. Put a large bowl on a digital scale and add the sourdough starter and the water, taring the scale in between each addition. Whisk or mix them together really well until the lumps of starter are broken up and the water looks milky and frothy.
2. Add the flour and the salt. Mix it all together really well with a spatula, a wooden spoon or clean hands until you can no longer see any dry flour. Make sure you scrape right down into the bottom of the bowl and along the sides so every little bit is incorporated. Then cover the bowl with a lid or a damp clean dish towel (run it under the tap and wring it out) and leave on the counter for about 1 hour.
3. Now it's time to stretch and fold the dough. Get a spray bottle of water (straight from the tap is fine) or a bowl of water big enough to fit your hands in and have it next to you on the counter. We will be doing 3 sets of stretch and folds. Don't worry this is much easier than kneading and only takes a minute or two!
4. SET 1 - Place your bowl of dough in front of you on the counter. Uncover it. Spray the top of the dough with a fine mist of water, or wet your hands and rub them over it quickly, then spray or dip your dominant hand in the water so it is wet (you can use both hands if you prefer - I try to only use one when handling dough so I always have a clean one). With the dough still in the bowl (you don't need to take it out), cup your hand under and grab the dough from the side directly opposite you. Pull the dough up, stretching it gently and slightly out and upwards, then fold it over onto itself towards your body. Then turn the bowl a quarter of a turn, grab the dough on the side farthest from you, stretch it out gently and fold it over on itself. Work your way all around the dough until you have done this 10 times. You will notice that it gets a little tighter and more ball like as you go. Turn the ball of dough upside down so it's smooth side up, spritz lightly with water (or rub with a we

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

Just Now Ready for a world-class, authentic sourdough recipe? Join us in a pictorial adventure as we show you the detailed process of making unyeasted, all natural, real sourdough bread from scratch using no yeast! We make it easy for you to …

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

4 hours ago Instructions. Measure 1/2 cup sourdough starter into a bowl and add 1 cup water. Mix well. In a second bowl, add 3 cups bread flour and the salt. Whisk well to distribute the …

Rating: 5/5(9)
Total Time: 3 hrs 20 mins
Category: Breads
1. Measure 1/2 cup sourdough starter into a bowl and add 1 cup water. Mix well.
2. In a second bowl, add 3 cups bread flour and the salt. Whisk well to distribute the salt with the flour.
3. Pour the starter mixture into the bowl with the flour and salt.
4. Use your hand to mix well in a roughly formed ball.

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

7 hours ago In a large mixing bowl, stir flours and salt together. In a small bowl mix sourdough starter and water together. Pour the starter water into the flour bowl and mix with a fork until …

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.)

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

2 hours ago instant yeast, salt, unbleached all-purpose flour, sourdough starter and 2 more Sourdough Bread A Farmgirl's Kitchen unsalted butter, kosher salt, whole milk, bread flour, active dry yeast and 8 more

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

5 hours ago Basic Sourdough Starter Without Yeast: Day 1: Combine a half cup of flour with a scant half cup of water. Stir vigorously to incorporate …

Rating: 3.5/5(162)
Category: Side Dish

Preview / Show more

See Also: Free RecipesShow details

3 hours ago Mix Dough: In a large mixing bowl, combine 100 grams of ripe starter with 300 grams of water at 90 F (32 C). Mix together until the starter is distributed in the water. Add 500 …

Rating: 4.4/5(142)
Total Time: 23 hrs 20 mins
1. Feed Starter: About 24 hours before you want to bake your bread, feed 25 grams of starter with 25 grams of whole wheat flour, 50 grams of unbleached all purpose flour, and 75 grams of filtered water at 90 F (32 C).
2. Float Test: 8-10 hours after feeding your starter gently drop a spoonful of starter in a glass of water. If it floats then it is ready to mix your dough. If it doesn't float, give it a bit more time to get active.
3. Mix Dough: In a large mixing bowl, combine 100 grams of ripe starter with 300 grams of water at 90 F (32 C). Mix together until the starter is distributed in the water. Add 500 grams of unbleached all purpose flour or bread flour on top, followed by 10 grams of fine sea salt or kosher salt. Mix all of the ingredients together until the flour is completely saturated. I like to start with a rubber spatula or a bowl scraper, and then use my hands to finish mixing.
4. Bulk Ferment: Cover the dough with plastic wrap, a shower cap, or a damp kitchen towel and let sit at room temperature (68-72 F, 20-22 C) for 10-12 hours until puffy and full of air. If your room is much warmer, reduce the bulk fermentation time by a few hours.

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

9 hours ago Instructions. Preheat oven to 350F. Line a baking sheet with parchment paper or silicone baking mat. Add all ingredients except flour into a large mixing bowl and whisk. Add in

Rating: 4.9/5(33)
Calories: 178 per serving
Category: Side Dish
1. Preheat oven to 350F. Line a baking sheet with parchment paper or silicone baking mat.
2. Add all ingredients except flour into a large mixing bowl and whisk. Add in flour gradually and stir in until a dough forms. Be careful not to add all the flour because you should have a little leftover.
3. Divide dough into 7 pieces and roll into balls. Place onto baking sheet, spaced 2 inches apart. If desired, you can brush the tops with egg wash before baking or you can leave them plain as is and brush them with melted butter after they are finished baking.
4. Bake rolls for about 25 minutes or until tops are golden brown.

Preview / Show more

See Also: Dinner RecipesShow details

8 hours ago Turn the dough out onto a work surface, and knead briefly until all the kefir is evenly distributed through the dough. As the bulk raising time is so long, a long knead to …

Rating: 5/5(1)
Total Time: 50 mins
Category: Baking, Bread
Calories: 135 per serving
1. In a large bowl, mix the two types of flour and salt. Add the kefir and mix it in until you have a rough, shaggy dough.
2. Turn the dough out onto a work surface, and knead briefly until all the kefir is evenly distributed through the dough. As the bulk raising time is so long, a long knead to develop the gluten isn't required.
3. Place back in bowl and cover. Leave in a warm (20–25°C) environment until the dough has doubled in size. This may well take several hours.
4. Grease a 2lb loaf tin (7" x 4.5" x 3.5"/18 cm x 11 cm x 9 cm) with butter.

Preview / Show more

See Also: Bread RecipesShow details

9 hours ago In the morning, preheat the oven to 450 degrees with two racks: one in the center, one in the lower middle. Place an empty rimmed baking sheet on the lower rack while the

Ratings: 98
Calories: 138 per serving
Category: Breads
1. Mix the bread flour, starter, sugar, and water in a large mixing bowl. It will seem dryer than most sourdoughs, but don't add more water. Use your hands to make sure everything is incorporated into a ball. Cover the bowl with a damp tea towel and let it rest on the counter. (It helps to measure out the salt into a separate container on place it on top of the towel so you don't forget to add it later.)
2. Place the dough and salt into the bread machine bucket and select the dough cycle. The machine will beep when the cycle ends, but let it rise another 2-3 hours in the machine, for a total rise time of 3-4 hours. The dough should look noticeably puffier, but may not have quite doubled in size.
3. Prepare a baking sheet by lining with parchment paper and sprinkling with cornmeal. Take the dough out of the bread machine, and gently shape it into a round or oval loaf. The dough will be slightly sticky, but dry not to use any flour when shaping it. Place on the prepared baking sheet and cover with plastic wrap sprayed with cooking spray.
4. Place the covered loaf in the refrigerator to proof overnight. Anywhere from 8-16 hours will be fine.

Preview / Show more

See Also: Bread Recipes Bread Machine RecipesShow details

9 hours ago Step 1. In a very large bowl, mix the sourdough starter, water, and 3 cups of whole wheat flour with a wooden spoon and combine well. Step 2. …

Rating: 4.6/5(18)
Total Time: 13 hrs 15 mins
Category: Sides
Calories: 456 per serving
1. In a very large bowl, mix starter, water and 3 cups of whole wheat flour with a wooden spoon and combine well.
2. Add salt and remaining flour 1/2 cup at a time, attempting to completely stir in the flour with each addition. When you can no longer mix with a spoon, use your hands to mix in the flour. Continue adding flour until your dough begins to resemble dough, but is still sticky and “pourable.”
3. Pour dough into large loaf pans or a banneton (I like this one) and fill 1/3 way up. Cover with a towel and allow to sit in a warm place for 4-12 hours, until the dough is at least doubled in size and looks to be “domed” on top.
4. When the dough is at least doubled in size, flip the banneton over so that the dough dumps directly into a Dutch oven, lined with parchment, (or loaf pans). If the dough doesn’t come out centered into the pot / pans, wait 20 seconds or so, then grab the handles and shake the dough so it’s centered.

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

1 hours ago I've got a sourdough starter going and was going to bake up some nice ww sourdough in my bread maker, but all the recipes I can find call for yeast in addition to the starter. I know if I get sourdough from a bakery there's no yeast beyond the wild yeast in …

Preview / Show more

See Also: Bread Recipes Yeast Bread RecipesShow details

Please leave your comments here:

New Popular Recipes

Frequently Asked Questions

How do you make bread with yeast?

Directions Combine 1/2 cup warm water with 2 tablespoons of yeast and in a large mixing bowl and set aside for about 5 minutes. Combine the 1 1/4 cups warm water with the butter or oil and add to the yeast mixture after it has expanded. Combine the salt and flour and add 2 cups of flour to the yeast / water mixture and mix well.

Is bread made with yeast?

Yeast bread is made from a dough that consists of basically four ingredients – flour, water or milk, salt and yeast. The dough may also contain eggs, shortening, sugar, or other ingredients. Yeast breads include artisan breads, pan breads, hearth breads, and other yeast-leavened goods.

How does yeast help in making bread?

Yeast feeds on sugar in the dough to make little carbon dioxide bubbles that get trapped in the dough and make it rise. It works slowly and helps develop flavorful dough. Yeast for bread recipes comes in a variety of forms; be sure to use the yeast specified in your bread recipe.

How much yeast do you put in bread?

How much yeast to use when baking bread. The amount of yeast to use varies depending on your patience, the weight of the dough, the anticipated rise time, and more. One packet of dry yeast per 3 cups of flour. 0.5% of the weight of the dry flour in the recipe. For example, for 500 grams of flour, use about 2.5 grams of yeast.

Most Popular Search