Sourdough bread is not the same as ordinary bread. It is more delicious and since the sourdough starter can reduce down the gluten, some people who are glucose intolerant can eat sourdough bread made from wheat flour. Another massive benefit of making sourdough bread machine recipes is that it can be stored for a substantial period of time. Here is a simple sourdough bread machine recipe that you can prepare from scratch and enjoy at home.
What you will need:
- Bread machine flour or wheat flour - three and a half cups
- Coarse-grained sugar - 2 tablespoons
- Active bread machine yeast - 2 1/4 teaspoons
- Salt - 2 teaspoons (this controls the rising of the bread)
- Warm fresh milk - 3/4 cups
- Butter (softened) - one and a half (1 1/2) tablespoons
- Home made sourdough starter - one cup (recipe given below)
To prepare:
- Clean out your bread making machine and check the settings. Mark the settings as basic bread cycle and the kind of crust you prefer for your bread.
- In the clean bread pan, mix 1 cup of the flour, sugar, salt and yeast (do not use the warming cycle).
- While the cycle is still running, slowly add the milk and softened butter.
- While the machine is still running, add the prepared sourdough starter.
- Now add the rest of the flour (do not mix) and close the lid of the bread pan, then let the machine run for its full cycle.
- After the bread is finished baking, leave it to cool on a wire rack before serving.
Sourdough starter: The sourdough starter should be at least one (1) week old before it is used. Since it will not go bad, it can be stored in the refrigerator. Here is a straightforward recipe for sourdough starter.
What you will need:
- All-purpose flour - two cups
- Sugar - two (2) teaspoons
- Dry active yeast - 1 packet
- Warm water - 1 cup (115F)
Preparation:
- Mix the yeast with warm water and let it rest for some time until you get a frothy liquid.
- You will need a deep glass jar to keep the mix in as the starter rises with time.
- In the jar, mix the flour and sugar and stir in the yeast.
- Cover the jar with a cheesecloth or a sheet of cling wrap and leave it to ferment at least overnight.
- Be sure to stir the starter at least three (3) times each day. You can tell that it's ready to be used when the bubbling ceases.
- You can keep the starter in the refrigerator when it starts fermenting.
- Before using the starter, you need to measure out one (1) cup and let it come to room temperature.
- The level of the sourdough bread's sourness will depend on the number of days of fermentation and the temperature of the starter.
Sourdough bread can be served alongside soups, salads and gravies.
What you will need:
- Bread machine flour or wheat flour - three and a half cups
- Coarse-grained sugar - 2 tablespoons
- Active bread machine yeast - 2 1/4 teaspoons
- Salt - 2 teaspoons (this controls the rising of the bread)
- Warm fresh milk - 3/4 cups
- Butter (softened) - one and a half (1 1/2) tablespoons
- Home made sourdough starter - one cup (recipe given below)
To prepare:
- Clean out your bread making machine and check the settings. Mark the settings as basic bread cycle and the kind of crust you prefer for your bread.
- In the clean bread pan, mix 1 cup of the flour, sugar, salt and yeast (do not use the warming cycle).
- While the cycle is still running, slowly add the milk and softened butter.
- While the machine is still running, add the prepared sourdough starter.
- Now add the rest of the flour (do not mix) and close the lid of the bread pan, then let the machine run for its full cycle.
- After the bread is finished baking, leave it to cool on a wire rack before serving.
Sourdough starter: The sourdough starter should be at least one (1) week old before it is used. Since it will not go bad, it can be stored in the refrigerator. Here is a straightforward recipe for sourdough starter.
What you will need:
- All-purpose flour - two cups
- Sugar - two (2) teaspoons
- Dry active yeast - 1 packet
- Warm water - 1 cup (115F)
Preparation:
- Mix the yeast with warm water and let it rest for some time until you get a frothy liquid.
- You will need a deep glass jar to keep the mix in as the starter rises with time.
- In the jar, mix the flour and sugar and stir in the yeast.
- Cover the jar with a cheesecloth or a sheet of cling wrap and leave it to ferment at least overnight.
- Be sure to stir the starter at least three (3) times each day. You can tell that it's ready to be used when the bubbling ceases.
- You can keep the starter in the refrigerator when it starts fermenting.
- Before using the starter, you need to measure out one (1) cup and let it come to room temperature.
- The level of the sourdough bread's sourness will depend on the number of days of fermentation and the temperature of the starter.
Sourdough bread can be served alongside soups, salads and gravies.
About the Author:
About the author: Anukriti has a completely unique viewpoint on bread and bread recipes. Anukriti's ardent eye for 'cause and effect' allows her to substitute local ingredients and techniques in conventional bread recipes.Her Straightforward Sourdough Bread Machine Recipes is Anukriti's latest fantastic offering.More of Anukriti's unique recipes can be discovered on Bread Recipe Secrets.
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