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.
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...Pavani
Wholewheat flour (or use 2¼cups of all purpose flour)
Fed Sourdough Starter
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.
Transfer to a lightly greased bowl, cover and set aside for 45~60 minutes or until puffy and almost doubled in volume.
Lightly grease a 9"x5" loaf pan.
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.
Preheat the oven to 350°F.
Bake the bread for 40~50 minutes or until it's light golden and a digital thermometer inserted into the center reads 190°F.
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.
My name is Pavani and I’m “the Cook” in this hideout. I’m from Hyderabad, a bustling city in South India that is famous for its Pearls, Information Technology (thanks to ex CM Chandrababu Naidu) and of course the delicious Hyderabadi cuisine.