Old Time Sourdough Bread Recipe

Tips for Using and Maintaining a Sourdough Starter ~ Part 2; An Old-Fashioned Recipe. Once you’ve got your sourdough starter …

Reviews: 91
Estimated Reading Time: 5 mins

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What a fun story! I love those old recipes, too. As far as putting the dough in the refrigerator to rise, I do it all the time. It is referred to today as 'retarding the dough'. It also greatly improves the flavor and the keeping qualities of the bread. You are right about our refrigerators probably being colder than grandma's milk house.

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Bread: Sift the dry ingredients into a bowl. Pour in sponge and mix (also grease). Knead the dough for ten minutes, then allow to rise for three to four hours. Disolve 1/4 teaspoon baking soda in 1 Tb. water then knead into dough. Allow to rise again. Shape into loaves and bake at 375 degress F. for 45 minutes.

Reviews: 1
Servings: 2
Cuisine: American
Category: Bread

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Cover the bowl and let the dough rise in a warm place for 30 minutes or twice. Divide the dough into two loaves and place them in greased …

Reviews: 1
Servings: 2
Cuisine: American
Category: Bread

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Rustic Sourdough Bread. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat …

Rating: 4.6/5(660)
Total Time: 3 hrs 7 mins
Servings: 2
Calories: 80 per serving
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Combine all of the ingredients, kneading to form a smooth dough., Allow the dough to rise, in a lightly greased, covered bowl, until it's doubled in size, about 90 minutes., Gently divide the dough in half; it'll deflate somewhat.
3. Preshape each piece of dough by pulling the edges into the center, turning it over so the seam is on the bottom, and rolling under your cupped hands to form a ball.
4. Let the dough rest, covered, for 15 minutes., To make fat oval loaves, elongate each ball of dough you've preshaped by gently rolling it back and forth on an unfloured work surface several times.

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SOURDOUGH BREAD RECIPE: 2 1/2 ~3 cups sourdough starter. 2 1/2 cups bread flour. 1 tablespoon salt. Mix. Knead just a little. Form the dough into a round ball, set in a ceramic/glass bowl with a few teaspoons of olive oil in the bottom. Roll the ball into the oil coating the dough. Let it rise until doubled.

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This is the best and most complete sourdough bread recipe you ever need, consistently rewarding you with world class beautiful and tasty sourdough bread every time. Everything is done from scratch, explained in detail, easy for you to follow leaving no questions unanswered. This masterclass looks at the recipe as well as the why behind it.

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This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions. This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn’t require tons of effort and time. Sourdough bread feels like the ultimate in homestead baking.

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Cover the pans with a towel or cheesecloth and allow to sit in a warm place for 4-12 hours, until the dough is at least doubled in size. Place the loaves in a cold oven and turn the oven on to 350 degrees. Bake bread for 50-60 minutes, until the edges are golden and the bottom sounds hollow when tapped.

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San Francisco Sourdough Bread Recipe . Are you ready to tackle this recipe? Great! Couple quick tips. Get a scale! Bread making is a science and measuring should be exact. Next, purchase a true San Francisco sourdough starter. It makes a difference. Finally, don’t overthink this. It should be fun and remember it is a learning process.

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Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks.

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Slash the dough with a razor blade or sharp knife, three times across the top. Place pan in pre-heated 425F oven for 20-25 minutes or until bread is done. Test for doneness by tapping bottom of each loaf. If it sounds hollow, it should be done.

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In a medium mixing bowl, add 822g medium-protein bread flour, 64g whole wheat flour, 650g water, and mix until no dry bits remain. Cover the bowl and let rest for 1 hour. Mix (2:00 p.m.) To the mixing bowl holding your dough, add 95g water, 17g sea salt, and the ripe levain (from step 1).

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Melt butter (microwave works well). Add milk to butter and warm briefly (85 degrees F). Add the salt and sugar, stir until dissolved. Add this mixture to the culture and mix well. Add the flour, 1 cup at a time, stirring until the dough is too stiff to mix by hand. Turn onto floured board and knead in the remaining flour until the dough is

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Overnight Sourdough Bread recipe is the perfect recipe to learn baking with a sourdough bread starter. Our step-by-step instructions and video will have you creating an amazing loaf of bread at home in no time. This Sourdough Bread recipe couldn’t be easier to make and it’s a lot quicker compared to other sourdough bread recipes from starters.

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Steps to Make It. Gather the ingredients. The Spruce / Teena Agnel. In a small saucepan, scald the milk and butter, bringing the mixture nearly to a boil. Set aside and allow it to cool until lukewarm. The Spruce / Teena Agnel. In a large bowl, add the sugar, salt, yeast, and warm water. The Spruce / Teena Agnel.

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Preheat the oven to 350°F. Bake the bread for 40 to 50 minutes, until it's light gold and a digital thermometer inserted into the center reads 190°F. Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. Store, well-wrapped, at room temperature for several days; freeze for longer storage.

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Frequently Asked Questions

How to make the perfect sourdough bread?

What Equipment Do You Need to Make Sourdough Bread at Home?

  1. Preparing your Sourdough Starter. The first part of making sourdough bread, will be feeding your sourdough starter and making it active for your bread.
  2. Mixing your dough. Assuming that you now have an active bubbly sourdough starter, it is time to mix up your ingredients and make the dough!
  3. Fermenting your Dough. ...
  4. Shaping your dough. ...
  5. The 2nd Rise. ...

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How to make sourdough bread from starter to finish?

  • Next add your flour, first plain then wholemeal flour and lastly, salt.
  • Mix these ingredients together using a spoon to get the flour hydrated – no need to do for too long!
  • Cover the bowl with plastic wrap and leave to rest for 3hr in total, with an important step to follow after every hour.

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How to make healthy delicious sourdough bread?


  • Half a cup of warm water (105-115 °F);
  • A package of active dry yeast;
  • 2 cups warm water (105-115 °F);
  • 1 tbsp. of honey;
  • 2 cups all-purpose flour.

What brand of sourdough bread is the healthiest?

What brand of sourdough bread is the healthiest? The healthiest bread brands DeFazio and Malkani have a few favorite healthy bread brands. Those include: Food for Life Ezekiel Sprouted Whole Grain Breads, Dave’s Killer Breads, Trader Joe’s Whole Wheat Sourdough, Alvarado Street Bakery, Angelic Bakehouse, Vermont Bread Company, and Franz Bakery.

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