Old Fashioned Sourdough Bread Recipes

OLD FASHIONED SOURDOUGH BREAD RECIPE

Steps:

• Pour the hot milk into the bowl of a stand mixer *. Sprinkle yeast over the milk.
• Add the baking powder, canola oil, salt, sugar, baking soda, and flour.
• Using the dough hook, mix ingredients on medium speed until well combined. Next, put the mixer on medium speed and knead for 4 to 5 minutes. The dough should be slightly sticky to the touch. If you think the dough is too wet, add additional flour 1 tablespoon at a time, being careful not to add too much flour.
• Transfer batter to a large bowl sprayed with cooking spray. Cover the bowl and let the dough rise in a warm place for 30 minutes or twice.
• Divide the dough into two loaves and place them in greased 8 × 4 or 9 × 5 loaf pans.
• Cover the loaf pans and let the dough rise for another 20 minutes.
• Preheat the oven to 400 degrees Fahrenheit.
• Discover the bread molds. Lightly brush the top of the dough with oil.
• Bake the bread for 25 to 30 minutes. The top should be golden brown, and the buns should feel hollow when pressed.
• Let the loaves cool for 10 minutes in the pans, then place them on a wire rack to cool completely.
• Store in a tightly closed case.

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.

BASIC SOURDOUGH BREAD

Steps:

• Before measuring out your 2 cups of starter culture, it must be proofed: To proof, I usually start with 1 cup of starter and stir into it equal parts of flour and warm water (for this recipe, 1 1/2 cups of each would be more than enough).
• Let mixture sit, covered loosely, for 8 to 12 hours-- the longer it sits, the sourer the flavor will be.
• At this point, measure out the 2 cups required for recipe, and return leftover starter to refrigerator for next time.
• Pour starter into mixing bowl.
• Melt butter (microwave works well).
• Add milk to butter and warm briefly (85 degrees F).
• Add the salt and sugar, stir until dissolved.
• Add this mixture to the culture and mix well.
• Add the flour, 1 cup at a time, stirring until the dough is too stiff to mix by hand.
• Turn onto floured board and knead in the remaining flour until the dough is smooth and satiny.
• Pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf.
• Place in lightly greased loaf pan (I spray with cooking spray), and let rise, covered, at 85 degrees F for 1 1/2 to 3 hours.
• When the dough rises 1 to 2 inches above the edges of pan, it is ready to bake.
• Preheat oven to 375 degrees F.
• Bake for 10 minutes, then reduce heat to 350 degrees F and bake an additional 30 to 40 minutes (baking time varies according to your oven and your personal taste--some like a darker crustier bread than others).
• Remove loaf from oven and brush the top lightly with melted butter; turn loaf out of the pan and cool on wire rack.
• If you prefer, you can shape this into a round or oval loaf and bake on a baking sheet.

SOURDOUGH BREAD I

Steps:

• Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
• The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.
• Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.

SOURDOUGH BREAD

Steps:

• Put initial starter in refrigerator 3-5 days (can store up to two weeks). Take out and feed another mixture of the starter recipe.
• Leave starter out of refrigerator all day (8-12 hours) until bubbly at room temperature. Take out 1 cup and return rest to refrigerator where you leave it for 3-5 days and then feed again. If not making bread after feeding, throw away one cup or give away to a friend. Also, after 3 or 4 feedings, your starter accumulates so you can give some or throw away some. Try to keep basic starter down to less than 2 cups. Leave lid on jar of starter quite loose, especially when out of refrigerator being fed, (Put in clean container at each feeding.).
• In large bowl, make a stiff batter of:.
• 1/3 cup sugar.
• 1/2 cup corn oil.
• 1 cup starter.
• 1 Tbs. salt.
• 1 1/2 cups water.
• About 6 cups plain bread flour.
• Grease large bowl with corn oil. Put dough in and turn over. Cover with foil and let stand overnight at room temperature (about 70 degrees).
• Next morning, punch down and knead dough a little (8-10 times). Divide into 3 parts and knead each part on a floured board a few times (8-10 times). Put into 3 greased loaf pans and brush with oil. If dough is rising slowly it may take most of the day. Dough should double in bulk. Cover with waxed paper while rising (glass bread pans work best).
• Bake at 350 degrees for about 45 minutes. Remove and brush with butter. Cool on rack. Wrap in foil. May be frozen.