Our sourdough week would not be complete without a recipe for sourdough bread! This is the recipe my aunt gave me after I tried it at her house and enjoyed it, and it’s the only one I’ve even used so far. If it ain’t broke, don’t fix it, right?
There are simpler sourdough bread recipes out there. Recipes that use only three or five ingredients, and which probably taste good too. This one uses a little more, although a couple are optional.
The way my aunt explained it to me, two ingredients are optional.
One is the wheat gluten. It helps create a good texture without a bunch of air pockets. Gluten is what creates the stickiness or binding agent in dough.
The other optional ingredient is the powdered milk. She said this is mostly a flavor thing. The first time I made the bread I didn’t have this ingredient on hand, and it tasted find. But I definitely love the taste of the bread with it.
You’ll notice quickly that the rising times for this are long, because it uses the sourdough starter rather than dry active yeast. That means you should make the dough in the morning and count on baking in the afternoon or evening.
Now, I wasn’t so sure about having sourdough constantly on hand. If you’d asked me before what I thought of sourdough, I would have been…meh. I knew I liked it fine, but I didn’t think of it as a daily bread.
Then my aunt made some homemade sourdough with her starter. I ate probably three slices slathered in butter as soon as it had cooled off enough to eat out of the oven. My toddler downed his own slice. In our few days there, we had it with sandwiches and as toast. It was excellent.
Yes, this is a bread I can use for every day foods. My hubby will willingly take a sandwich on sourdough to work. It is absolutely heavenly with spinach dip. I want to try different cheeses in it for grilled cheese.
So let’s make some bread, eh?