Sourdough bread is not the same as standard bread. It is more delicious and given that the sourdough starter can reduce down the gluten, a lot of folks who are glucose intolerant can eat sourdough bread made from wheat flour. Another big benefit of cooking sourdough bread machine recipes is the fact that they can be stored for a substantial period of time. Here’s an straightforward sourdough bread machine recipe you can prepare from scratch and enjoy at home.
What you will need:
- Bread machine flour or wheat flour – three and a half cups
- Coarse-grained sugar – two (2) tablespoons
- Active bread machine yeast – two and a quarter teaspoons
- Salt – two (2) teaspoons (this manages the rising of the bread)
- Warm fresh milk – three quarter cups
- Butter (softened) – one and a half (1 1/2) tablespoons
- Home-made sourdough starter – 1 cup (recipe given below)
To prepare:
- Clean out your bread baking machine and check the settings. Mark the settings on basic bread cycle and the sort of crust you prefer for your bread.
- In the clean bread pan, mix one cup of the flour, sugar, salt and yeast (do not use the warming cycle).
- While the cycle is still running, gradually add the milk and softened butter.
- While the machine is still running, add your home made sourdough starter.
- Then add the rest of the flour (do not mix it) and close the lid of the bread pan, then let the machine run its full cycle.
- Once the bread is finished baking, allow it to cool down on a wire rack before serving.
Sourdough starter: The sourdough starter should be at least one (1) week old before you use it. Since it will not go bad, it can be stored in the refrigerator. Given below is an easy recipe for sourdough starter to make at home.
What you will need:
- All-purpose flour – two (2) cups
- Sugar – two (2) teaspoons
- Dry active yeast – one (1) packet
- Warm water – one (1) cup (115F)
Preparation:
- Mix the yeast with warm water and let it rest for a while till you get a frothy liquid.
- You will need a deep glass jar to keep the mix in as the starter rises over time.
- In the jar, mix the flour together with the sugar and stir in the yeast.
- Cover the jar with a cheesecloth or cling wrap and allow it to ferment at least overnight.
- Make sure you stir the starter at least three (3) times daily and You can tell it’s ready when the bubbling stops.
- You can keep the starter in the refrigerator when it begins fermenting.
- Before using the starter, measure out 1 cup and let it come to room temperature before using.
- Sourdough bread’s sourness will depend on the days of fermentation and the temperature of the starter.
This bread can be served with soups, salads and gravies.
About the author:
Anukriti has a unique point of view on bread and bread recipes. Anukriti’s avid eye for ’cause and effect’ enables her to substitute local ingredients and techniques in classical bread recipes.
Her Simple Sourdough Bread Machine Recipes is Anukriti’s latest superb offering.
More of Anukriti’s unique recipes can be found on Bread Recipe Secrets.
