Easy Homemade Sourdough Bread Recipe From 1869

EASY HOMEMADE SOURDOUGH BREAD RECIPE FROM 1869

Steps:

• In a large mixing bowl, combine flour and salt, stirring until combined.
• Add sourdough starter, molasses (or sugar), and water, stirring until combined. Unlike other bread recipes, the dough for this bread will feel wet and sticky rather than dry.
• (Optional: If you do not want any sour flavor or tang in your finished loaf, add the 1/2 tsp. of baking soda and mix until well combined. Be aware, though, that the bread will not be true sourdough bread with the addition of the baking soda.)
• Knead the wet dough for a minute or two. This part will be messy. I usually just keep the dough in the bowl to knead it to avoid extra mess on the counter. This type of bread doesn't need to be kneaded as thoroughly as other bread recipes.
• Place dough into a greased 9x5 inch bread pan. Cover with a damp dish cloth or tea towel, with another dry towel over it and let rise for about 8-14 hours, or until fully risen. You want the dish towel touching the bread to stay damp because that will help to prevent the top of the dough from drying out and forming a crust, which could prevent the dough from rising as much. (I find it convenient to prepare my bread dough in the evening and then bake it the next morning.)
• Once it has risen, the dough should be light and fluffy and form an indentation when you press your finger into it. (If you have a glass bread pan, you can see little bubbles in the dough through the sides and bottom of the pan.)
• Bake at 350 degrees for about 45-50 minutes or until bread is golden brown and sounds hollow when you tap on it.