Homemade Sourdough Bread
By Susan Feliciano frenchtutor
I have been studying yeasts and bacteria in Microbiology class, and researched the history and microbiology of Sourdough Bread. It has a very interesting story, and the concept actually goes back to ancient Egypt, when flour and water were allowed to ferment before baking, as it made the wheat more tender and imparted a flavor to it.
This recipe I put together after reading literally dozens of recipes on the subject, most of which use packaged yeast in the starter, the bread, or both. But the science says it can be done without adding yeast, and this recipe bears that out.
Blend the warm water and flour in the clean crock; don't worry about a few lumps. Cover loosely and store at room temperature (70-75°). Some people keep theirs on top of the refrigerator.
Discard 1 cup of the mixture and stir in 1/2 cup flour and 1/2 cup warm water. Cover loosely and store at room temperature as described above. Feed the starter every 24 hours, this is very important!
Place 2 cups of the starter into a large mixing bowl (stand mixer with dough hook works best - do not try this in a bread machine). Feed the remaining starter with 1 cup warm water and 1 cup flour and replace in refrigerator.
I use distilled water for my starter and for feeding it, because it is pure water and has nothing in it that might affect the action of the yeast and bacteria.
You don't have to discard the starter you remove each time you feed it; instead, use it as a base for pancakes, muffins, biscuits, or other breads or even cakes.
Susan Feliciano frenchtutor - Apr 18, 2012
Aurora McBee aurora - Apr 18, 2012
It look fabulous Susan!!
Deb Crane songchef - Apr 18, 2012
You read my mind! I have been wanting to make sour dough bread for a while now! I came close to ordering a starter, but also read you can make your own. I will for sure be trying this! Thanks for posting the recipe! :) Interestingly, sour dough bread has beneficial bacteria like the Greek yogurt. I LOVE sour dough bread!!!
Natalie Loop KitchenLooper - Apr 18, 2012
One of my fav breads thanks for sharing! Can't wait to try that. Gotten away from breads this makes me want to start making them again!
Keep them coming!
Thea Pappalardo Sassy01 - Apr 18, 2012
Thanks, Susan. I had no idea this was possible.