Chances are if you followed my advice last week you’ve managed to round yourself up some “wild” yeast and currently have a gratifyingly bubbly concoction awaiting your next move – your very own sourdough starter. Yay! Since beginning my gluten journey a while back I have tried numerous sourdough bread recipes but find I kept going back to the same simple one…I’m lazy like that with certain facets of my daily life. Hopefully you find the following recipe just as stress-free.
4 ¾ cup All-Purpose Flour
3 TBSP Sugar
2 ½ tsp Salt
1 ½ tsp Yeast
1 Cup warm Milk
2 TBSP Butter
1 ½ Cups Sourdough Starter (which should still leave you with left over starter).
1 Egg + 1 TBSP Water
1. In the bowl of your electric mixer, combine 1 cup flour, sugar, salt & yeast. Add milk and softened butter. Stir in your starter. Mix in up to 3 & ¾ cups flour gradually. You may need to add a bit more depending on your starter.
2. With the dough hook attachment simply “knead” the dough for 8-10 minutes. Or, if you don’t have an electric mixer the old school way works just as great. Then place in a lightly greased bowl, turning once to oil the surface & cover. Allow to rise for 1 hour, or until doubled in volume.
3. Punch down and let rest for 15 minutes. Shape into loaves (I usually get 2 per recipe) and place on a greased baking sheet. Allow to rise for another hour, or until doubled.
4. Brush with the egg wash mixture. I have also used melted butter which works great as well. Get creative. Depending on the time of year I’ll add different herbs or powders to the mix.
5. Bake at 375 degrees for approximately 30 minutes.
That’s it, that’s all. As mentioned above, you should still have starter left in your jar for next week’s loaves of bread. Simply add ¼ cup flour along with the same amount of water. Feed your mixture ¼ cup flour per day until mixture is ready for another batch.