I used to think sourdough was too complicated and much too hard to create wonderfully tasty goodies with, but that simply is not true. Sourdough starter is quite easy to use once you become familiar with it! The textures are a bit different from a regular wheat bread (and much different from gluten free) but once you start making it, you will never make anything else! There is nothing quite like sourdough and this recipes is a family favorite. What I love about this recipe is that there is no need to punch the dough down and the less you work with it once it has risen, the better! The more you handle the dough after it has risen, the tougher the end product may be become.
This sourdough bread was one of our first recipes we made with our starter. This bread dough tends to spread and does not hold its shape well (so it does not work for buns or other shaped breads), but it tastes absolutely delicious and is great as loaves of all shapes!
Need to make sourdough starter? It takes 5 days before you are ready to start baking! Check out how to make your very own sourdough starter here: https://www.ourcityhomestead.com/making-sourdough-starter/
Bread throughout history was an important part of the meal. It provided carbohydrates essential for energy (which also provides the brain’s main fuel supply), an array of vitamins and minerals (as whole grains were always used and often stone ground) as well as proteins, is portable and compact, traveled well and could help bulk up meals for a large hungry family.
Bread was normally made from stone ground whole grains which makes bread heavier and more dense than a refined flour (like today’s white flour) would. A form of sourdough starter called gruel was made in the 1600’s from various grains and water and when it sat out, the natural yeasts would grow and ferment resulting in a lighter bread.
Sourdough became more popular during the Klondike Gold Rush of 1896 to 1899 because it was easy to make, held up on the trail and worked well in any climate, perfect for the harsh climate of the Yukon. Sourdough only takes a handful of ingredients, is easy to share and provided food to eat like bread or flapjacks when food was scarce.
The pioneers who made bread while traveling to their new homestead often kept their starter dough in the salt barrel which when warmed by the sun would warm the starter so bread could be made in the evening. Sourdough bread could also be made in the morning and allowed to rise all day as they traveled and then cooked in the evening, or even made in the evening and allowed to rise until they needed to cook it for the next day’s meal. Sourdough came in handy and often was used when yeast was not available (yeast was often expensive). Salt-risen bread was also made by early settlers using a starter similar to sourdough made from corn, potatoes or wheat. Saleratus, which is similar to baking powder was also used as a leavening agent in the mid-1800’s or bicarbonate of sodium (good old baking soda) was used along with buttermilk (but that’s another recipe for another day!). Back to our sourdough bread!!
This bread is simple to make and is delicious warm from the oven with fresh homemade butter, and is yummy with soup or stew. Looking to make your own homemade butter? Check it out here: https://www.ourcityhomestead.com/making-homemade-butter/
And this bread is fantastic as a sandwich! We made a chicken bacon sandwich and it was scrumptious! Sandwiches with this sourdough bread recipe is wonderful for the lunch box (for school or work) or even with soup for a hearty evening or weekend meal.
Let’s get baking!
First of all, pour warm water, sugar and yeast with the sourdough starter in a large bowl. Stir together until dissolved.
Add flour, 1 cup at a time.
Keep adding flour until it comes together like pictured below. It may be a little sticky and harder to stir. You can also use a kitchen mixer, but I like mixing by hand so I can feel whether the dough is ready or not.
Sprinkle flour on the counter and pour dough out. Sprinkle with additional flour and begin kneading. Knead for about 5 minutes, until dough is smooth and comes together. If dough is too sticky, then add a sprinkle of flour and continue to knead.
Oil bowl and place dough in. Lightly oil dough. Cover with parchment paper or plastic wrap or a floured tea towel. Place in a warm place to rise. Let rise for about 1 hour or until doubled in size.
The dough has risen for just over an hour. If your dough has not risen much after 2 hours, your water may have been too hot or your yeast may be too old!
Once the dough has risen, turn out onto floured surface. Cut dough in half and shape into loaf (based upon the pan you are using), and place in a greased loaf pan or lightly greased stone.
Let rise 1 hour. Bake at 350F for 30 to 40 minutes or until golden brown and sounds hollow when tapped.
Let cool slightly before removing from pan. Cut and slice while warm with a serrated knife. Store leftovers in an airtight container or plastic bag.
Sourdough Bread
1-1/2 cups water
1 tsp sugar
2 tsp yeast
2 cups sourdough starter
4 to 5 cups flour
Combine warm water, sugar, yeast and starter together. Stir until dissolved. Add flour. Add enough flour to create a dough. I did not measure the flour. I added enough flour to make a dough that was not overly sticky.
Flour the surface of the counter and knead the dough until it comes together, about 5 minutes, and is no longer sticky. Oil a bowl and place the dough in. Cover and let sit in a warm place for 1 hour. Shape into 2 loaves. Place in greased loaf pans. I used round stone pans. Cover. Let rise 1 hour or set in fridge and let rise overnight.
Bake at 350F for 30 to 40 minutes or until golden brown.
