Sourdough Bread Recipe (IN CUPS) - East Pine Home (2024)

FAQs

Sourdough Bread Recipe (IN CUPS) - East Pine Home? ›

Typical feeding ratios are 1:2:2 or 1:3:3 (old sourdough: fresh flour: water). However, even extreme ratios like 1:50:50 would still work. In that case, the freshly fed sourdough would just require more or much more time to grow and reach its peak, as judged by the maximum volume increase in the jar (at least doubled).

Typical feeding ratios are 1:2:2 or 1:3:3 (old sourdough: fresh flour: water). However, even extreme ratios like 1:50:50 would still work. In that case, the freshly fed sourdough would just require more or much more time to grow and reach its peak, as judged by the maximum volume increase in the jar (at least doubled).

Fiber & Probiotic

Fermentation makes noticeable changes in the flour, which makes bread not only more nutritious for us but also the microbes in our gut. The health benefits of whole grain sourdough bread lie in the abundance of fiber, which is the primary food of our healthy microflora.

One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings. "Starter is happiest and most active at around 75 degrees. If it's a lot colder, the process will be much slower.

Place your sourdough starter in a bowl or pot of warm water on the kitchen counter. This will keep it warm and allow more oxygen to circulate around it, which can help it rise more. You can cover the top of the bowl or pot with a damp tea towel to keep the moisture and warmth in.

Proper fermentation of bread dough requires robust yeast activity, especially if you want good oven spring and an open crumb. Adding small amounts of instant yeast to a sourdough is an easy and effective way to get there, and a practice any baker might want to add to their bread baking toolkit.

And you guessed it..the more starter you use, the faster your dough will ferment - resulting in a less sour loaf. Using less starter in your recipe will help slow down the fermentation process.

The colony of wild yeast and bacteria inside your starter jar are fairly resilient, however, like most living things, they can be overfed. When you overfeed a sourdough starter you dilute the natural population of yeast and bacteria, making your sourdough culture weak and inactive.

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

Is it okay to eat sourdough bread every day? ›

Is it healthy to eat sourdough everyday? You could eat sourdough every day, but it isn't necessarily healthy to do so. A healthy diet is characterized by balance and moderation. Whether or not it is healthy for you to consume sourdough every day depends on the rest of your diet.

I'll share my tips on the best way to store sourdough and a plan on the best way to eat it too. Sourdough bread will keep well for up to 3-5 days at a moderate room temperature of 18-20°C or 64-68°F. The warmer and more humid the conditions become, the more chance the sourdough has of spoiling.

“The whole-grain sourdoughs have more fiber, protein and micronutrients, making them more filling and healthier for you overall,” says Natalie Rizzo, registered dietitian and nutrition editor at TODAY.com. When choosing a sourdough loaf, look for ones that have whole wheat, spelt or rye, Rizzo adds.

Baking soda or bicarbonate of soda can be used in sourdough bread to create a less sour loaf. Added after bulk fermentation, but before shaping, it can help to create a lighter, more fluffy loaf of sourdough.

Step 3: Cover and let the dough rise for 10-12 hours. This is called bulk rise or bulk fermentation. Step 4: After 10-12 hours, the dough should be doubled (or even tripled) in size. Many recipes will tell you the dough is over-proofed if it triples in size but I find that it makes deliciously fluffy bread this way!

Note: As loaves begin to overproof they lose their height and shape. The crumb becomes more dense. The holes become more ragged and irregular in shape. The crust begins to thin and separate from the crumb.

There are two main acids produced in a sourdough culture: lactic acid and acetic acid. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product.

You'll find I use honey in many of my recipes. I love to use it in my no-knead 100% whole wheat sourdough bread because it makes it much softer and less dense than it would be without it. Subbing it in recipes that call for sugar is not usually as simple as a one-to-one sub, though.

Think Beyond White Flour

Instead of going 100 percent white, try mixing in 10 percent to 30 percent of another flour. Consider rye, spelt, hard winter wheat, or whatever special wheats your local mill carries. This is a painless way to layer deep, robust notes into your sourdough.

Step 3: Cover and let the dough rise for 10-12 hours. This is called bulk rise or bulk fermentation. Step 4: After 10-12 hours, the dough should be doubled (or even tripled) in size. Many recipes will tell you the dough is over-proofed if it triples in size but I find that it makes deliciously fluffy bread this way!