Have you been looking for an uncomplicated, easy to understand sourdough recipe? When I began making sourdough bread I found it extremely hard to find recipes that did not use big, complex terms, and require excessive measuring. Having been self taught I could not understand what they were saying and being a busy person I did not have the time to de-code all they were saying. After much trial and error I finally discovered a method that worked best for my busy life and was completely uncomplicated!
What is so great about sourdough bread?
The art of sourdough has been around for thousands of years but has been lost to modern society. During the pandemic of 2020 it made a huge comeback and can now be seen everywhere on social media! But what is so great about this pretty bread everyone is making or is it just a fad that will eventually blow over?
While it most likely will blow over for many, those of us who enjoy making all our food from-scratch will continue to feed and maintain a starter every day. Here’s why…
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Why We Will Be Making Sourdough Forever
- Because of the health benefits. All the good bacteria in sourdough it is extremely beneficial to the health of the digestive system. Those who have gluten intolerance can usually eat sourdough without having flare ups because of the way the gluten is processed during the making of sourdough versus other types of bread.
- Because we know where it comes from. Bread made right in our own kitchens gives us the peace of mind store-bought breads cannot. Even brands that claim to be “organic” or “all-natural” seem to add things in to preserve the bread. When we make it ourselves we can rest assured that every ingredient will be healthy and safe for our families.
- Because we love it! There are probably many more reasons I could list for why we will be making sourdough forever but to narrow it down, it is because we just enjoy making a quality loaf of fresh bread. You can too! It is so simple. Sourdough bread baking is really a form of art and you get to be the artist.
How do I know my starter is active?
On many sourdough recipes you will see the term “active” in regards to your sourdough starter. This simply means that you have fed your starter, it has doubled in volume, and it is bubbly. A good way to test this is to scoop out a little bit of starter and add baking powder to it. If the baking powder fizzes and expands, your starter is active and ready to go!
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Why does my dough have to sit so long?
Another question I had when I began using sourdough was why does it have to sit or be refrigerated for eight hours in a lot of recipes? This process is called fermentation. That is what allows the good bacteria to be completely absorbed by your bread and for the gluten to break down. You do not have to let it sit this long in some cases but it is recommended.
The easiest time to let your dough ferment is at night when you are asleep or at the very beginning of the day. One of the more complicated things about sourdough is that you need to calculate the time it takes to make if you are wanting your bread by a specific time. Here is how I do this…
I count backwards. Let’s say I want a fresh loaf of sourdough bread done in time for supper at 7pm. I know that my bread normally take forty minutes to bake. No later than 6:20 it needs to be going into the oven. Then I will estimate the time it will take for the dough to rise, roughly two to four hours. I will go with the longest amount of time. Therefore it needs to be rising around 2:20. This leaves my 8-12 hour ferment time anywhere from 2:20am-6:20am. I am likely not going to be up at 2:20 so I will either start it at 6:20 or, let it ferment longer than 12 hours. Longer fermenting is completely fine! I will never get out of bed at indecent hours just to make bread!
Do not let the clock become an obsession. Making bread is so fun but if you are stressing about timing and everything going by the books it will not be an enjoyable process. Just roll with it!
How long will my sourdough sandwich bread last and how to store?
This will depend on the humidity of where you live but the sandwich bread will typically last for a week to two weeks. I store our bread in a ziplock bag, making sure to let all the air out. Keep it in a cool, dry place like a bread box or in a cabinet.
Sourdough Sandwich Bread
Equipment
- 1 Bread Pan
Ingredients
- 1 cup active, bubbly sourdough starter
- 2 tbsp honey use less if you do not like bread slightly sweet
- 2 tsp baking powder
- 1 tsp salt
- 1 cup water
- 1 tbsp olive oil
- 2 1/2-3 cups all-purpose flour
Instructions
- 1. Combine fed, active starter with water and honey.
- 2. Add baking powder, oil, and salt. Then add two cups of flour. Mix on low in stand mixer or by hand until well incorporated.
- 3. Add more flour as needed 1/4 cup at a time until dough easily pulls from the side of bowl.
- 4. Knead on low speed or by hand 20-30 minutes. Dough should be stretchy but does not have to pass window pane test.
- 5. Place dough in bowl. Cover with a wet tea towel or thin dish towel. Allow to ferment in the refrigerator for 8-12 hours or overnight.
- 6. After fermenting, shape dough into a loaf and place in greased pan. Allow to double in size, takes about three-five hours. Heat causes bread to rise so if you are having trouble getting it to rise you can heat your oven, turn it off, let it slightly cool, then place the bread in it to rise. Cover the bread with a wet towel to keep the top of bread from getting dried out.
- 7. After dough has doubled, bake at 350 degrees for 25-30 minutes or until top is golden brown.
