Recipe by Jennifer
"Simple sourdough bread for the bread machine."
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warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons
2 2/3 cups
1 1/2 teaspoons
active dry yeast
It worked! However, every starter is different and you need a bit of breadmaking experience to judge whether your starter is too acidic/sour(then it needs either flour feeding and/or soda to neutralize) or whether it is frothy or too flat (then it needs added yeast to help out) and check to see if your dough is smooth just before rising or needs a few drops more water or a few shakes more water to make a stiff dough.
Awful, flattest, worst sour dough bread I have ever experimented with.
I don't own a bread machine, so I made mine by hand. The first rise took only 25 mins! If you're making by hand, mix all ingredients (proof the yeast in 1/4 cup of the water and a teaspoon of sugar), turn onto a floured surface, and knead 8-10 mins. Put into a lightly oiled bowl, turn once to coat, cover, and place in a slightly warm oven for about 25 mins. Punch down, cut/shape, then place on baking pan and cover to let rise at room temp while you preheat the oven. Score just before placing in a 375 degree oven for about 30 mins. Mine came out plain, but I blame that on my young starter. Fantastic! EDIT: The second time I made this, I wanted good dinner rolls, so I used a cup of a half-water, half-flour mixture in place of sourdough starter, and it made FABULOUS plain white dinner rolls.
Have made this bread twice and also used the dough setting to make rolls twice. All results have been outstanding. Many thanks for sharing.
I haven't had sourdough in several years and this was just the taste I was hoping for. I made rolls because I am better able to control my portions. They were crusty and sour. I'll make this again often. I had to work in about another half cup of flour while making them into rolls because the dough was so sticky. Really good!
nice, simple and quick recipe with good results - even better, no sugar, butter or oil required. Have tried with a variety of sourdough mixtures and it works perfectly everytime.
Easy to make. I used my sweet sourdough starter and the bread truned out great.
It was a light fluffy bread, not heavy at all. Will make this one again!
I did this recipe with my bread machine on 'dough' and then I cut the dough into 12 equal portions and made buns out of them. The family just loves it.
* Percent Daily Values are based on a 2,000 calorie diet.
Plain and Simple Sourdough Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 141
** Calories from Fat: 6
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