Thursday, April 11, 2013

A Sweetened Sourdough Loaf Recipe

Most recipes for sourdough do not have the addition of sweeteners, but this particular recipe I picked to try out, I substituted honey in to add a bit of sweetness...and...the loaves were a winner, just a hint of sour with a really nice taste that all the family liked.

Here is what you will need to make this recipe:
Starter:
  • 2 cups sourdough starter
  • 4 cups cool real buttermilk OR 1 cup yogurt with 3 cups of cool water
  • 8 cups whole wheat flour

Dough:
  • 2 teaspoons salt
  • 4 eggs
  • 1/2 cup butter
  • 2/3 cups honey
  • 8 to 8 1/2 cups whole wheat flour

Mix all of the starter ingredients together and then let sit until the mixture has doubled.  This will take 1 to 6 hours depending on the starting temperature of your ingredients.



Starter first looks like batter
When mixed after rising the starter now has a bit of body

Next, add into the starter all of the rest of the ingredients, adding in the flour one cup at a time until the dough is no longer wet and sticky but don't add any more than what is needed. 


Knead for 10 minutes and then place all the dough in an oiled bowl and cover with plastic wrap.
 


Let rise again, in a bit warmer place, for about an hour until it is doubled.

Finally, punch down the dough, shape into loaves and let rise a final time (about another hour).



When risen, bake the loaves at 400 degrees Fahrenheit for 35 to 40 minutes.



Top with melted butter, if you like, after removing them from the oven and then let cool.

2 comments:

  1. If you don't have any starter, what can you do to "start" a starter. (The grammar marm in me thinks that's too many starts in one sentence.) Thanks.

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  2. I have to admit that I have never been successful in starting a starter. (I have tried many times.) This particular starter was given to me so I had to go back to my source to see where it had come from. It seems that this mother of my starter was ordered off the site www.culturesforhealth.com and it was their San Francisco sourdough starter culture in particular that was bought, grown, and, eventually which made it into my frig. The only thing I need to keep it going is add a cup of water (non-treated) and a cup of flour (freshly ground hard wheat is best since it will not have additives, the enzymes will be at their peak of activity, and the gluten will be higher for better rising).

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