Ingredients: |
Ingredients: Sourdough Loaf Bread Recipe
1 cup active sourdough starter (fed and bubbly)
1 ½ cups warm whole milk
3 Tbsp honey or sugar
4 cups flour
3 Tbsp salted butter, softened
2 tsp salt
Rhonda's starter requires:
The night before you want to make something. Take the sourdough starter out of the frig, add 1/2 cup warm water and 1/2 cup flour, stir to mix. Cover with towel and leave on the counter overnight. In the morning, add another 1/2 cup warm water and 1/2 cup flour stir. Cover again until mixture is working and bubbles.
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Directions: |
Directions:Method
1. In a large bowl, stir together the starter, warm water/milk, and honey.
Add flours and mix until a shaggy dough forms.
Let rest 30–40 minutes.
2. Add Salt & Butter
Knead in salt and softened butter until dough is smooth and elastic.
This can take 5–10 minutes by hand
3. Cover and let rise at room temp for 4–6 hours.
Every 30 minutes during the first hour or so, give the dough a stretch and fold to strengthen.
Dough should roughly double.
4. Turn dough onto a lightly floured surface.
Shape into a loaf and place in a greased loaf bread pan.
Cover and proof at room temp until dough rises about 1” over the rim of the pan (about 2–4 hours, depending on your starter strength).
Tip: You can slow this final rise overnight in the fridge.
5. Preheat oven to 375°F.
Brush loaf with milk for a golden crust.
Bake 40–45 minutes, until deep golden.
6. Let cool in pan 10 minutes or less, then transfer to a rack to cool fully before slicing |
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