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Bake-a-thon 2015: Day 1

Bake of the day: Basic Sourdough Bread

It’s December already which means we are right smack in the middle of the holiday season. It is also the month where few baking enthusiastic bloggers come together for a Bake-a-thon. So look out for new posts with baked goodies on Monday, Wednesday and Friday in December. Thank you to Valli for organizing the event and also for the very helpful linky tool so all of our bakes are all in one place.

First up is a basic sourdough bread. I already have a basic sourdough sandwich bread on the blog that is made with very few ingredients. This one has some fat and potato flour for a more softer crumb and a fluffier bread.

Here’s the link to my Sourdough starter recipe. I try to feed it at least once every 2~3 weeks. My family likes soft crumbed bread more than the crusty ones, so I’m always on the lookout for new recipes. This recipe from King Arthur is a winner and it was liked by the kids and the adults as well.

Recipe adapted from King Arthur Flour:

Print Recipe
Basic Sourdough Bread Yum
Basic Sourdough bread that is great to have toasted with some jam for breakfast.
Basic Sourdough Bread
Course breads
Cuisine american
Prep Time 20 minutes
Passive Time 180 minutes
Servings
loaf
Ingredients
  • 1 cup All purpose flour
  • cups Wholewheat flour (or use 2¼cups of all purpose )
  • cups Sourdough Fed Starter
  • ¼ cup Potato flour
  • tsps Yeast Instant
  • tsps Sugar
  • tsps Salt
  • 1 tbsp Olive Oil
  • ½ cup Water Lukewarm
Course breads
Cuisine american
Prep Time 20 minutes
Passive Time 180 minutes
Servings
loaf
Ingredients
  • 1 cup All purpose flour
  • cups Wholewheat flour (or use 2¼cups of all purpose )
  • cups Sourdough Fed Starter
  • ¼ cup Potato flour
  • tsps Yeast Instant
  • tsps Sugar
  • tsps Salt
  • 1 tbsp Olive Oil
  • ½ cup Water Lukewarm
Basic Sourdough Bread
Instructions
  1. Combine all the ingredients in a large mixing bowl or the bowl of a stand mixer. Mix and knead until a smooth, pliable dough is formed.
  2. Transfer to a lightly greased bowl, cover and set aside for 45~60 minutes or until puffy and almost doubled in volume.
  3. Lightly grease a 9"x5" loaf pan.
  4. On a lightly greased work surface, gently deflate the dough, and form it into a 9" log. Place the log seam side down in the prepared pan. Cover with a lightly greased wrap and let rise for 60~90 minutes, until it crests about 1" over the rim of the pan.
  5. Preheat the oven to 350°F.
  6. Bake the bread for 40~50 minutes or until it's light golden and a digital thermometer inserted into the center reads 190°F.
  7. Remove the bread from the oven and after a couple of minutes turn it out of the pan onto a wire rack to cool. Slice when the bread is completely cool.
Recipe Notes

This is part of the Bake-a-thon 2015.

An InLinkz Link-up

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11 thoughts on “Basic Sourdough Bread”

  1. I am yet to bake my sourdough bread and I have not even fed my poor starter since you gave it to me back in Spring. Bread looks soft and perfectly baked.

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