Sourdough Bread I

First time making. So easy and the bread came out perfect with a nice soft crumb. My starter has fresh milled hard red wheat flour in her bones and I used AP flour since it’s what I had and substituted olive oil for the corn oil. I kneaded for the full 10 minutes without adding extra flour for kneading…just continue with the kneading process and the dough will transform to soft and silky. I used Pullman bread pans without the lids and proofed for 3.5 hours in my turned off, closed up microwave oven with a cup of hot steamy water. (The microwave oven makes a great proofing cabinet) I let the dough rise about an inch above the pan edges. I was concerned about the amount of sugar but the bread doesn’t taste sweet at all. Great bread recipe!

I LOVE this simple, wonderful sourdough. My only suggestion is to follow your instincts. Almost always add a few tablespoons of water. The dough should be shaggy, but not extremely dry. I also recommend putting oil on top of your dough (rubbing lightly) prior to the rising process. Also, plastic wrap loosely on top, and then covered with a towel. I was a little hesitant to kneed my dough for 10 minutes after the rising, but sourdough bakers do it! Most sourdough recipes called for gentle folding. The bread is tinder, tasty, and easy.

Subbed avocado oil for corn oil to be healthier and it turned out awesome

I have made this recipe several times and used honey instead of sugar and it was also great! I will try making cinnamon rolls next! Thanks!

I made this just as described, except I cut the ingredients in half for just one loaf, and I shaped it into a ball instead of using a loaf pan. It produced a beautiful loaf of white bread. I was hoping for the crusty, chewy sourdough-type bread, but it’s soft just like bread from a bread maker. I’ve been trying sourdough recipes with my own starter and not having much luck getting it to rise, so I hoped this recipe might be the one. I loved how the addition of the oil kept the dough from sticking to everything. I used my stand mixer with a dough hook to do the last 10 minute kneading, shaped it into a ball on a cooking sheet, and let it rise another hour or so to get to double. While it’s a good basic white bread, it’s not the crusty sourdough bread I was looking for. Back to the drawing board!

Besides not kneading as long as suggested, I followed exactly. Mine came out very tasty but like others have said, a little more dense than I wanted. Will do again and see if I can correct that.

I love this recipe! I used a 40 year old starter and white flour. I did think it might be sweet due to the sugar content, but the finished loaves have a tangy smell and taste and a lovely biscuity crust (thanks to the sugar?) which is very different to anything I’ve made before . The bread is fabulous toasted, too. I proved overnight for ten hours, then ten minutes kneading on the lowest setting in the stand mixer and another two hours rising in the tins. Beautiful.

This proofed up over night nicely. Made 2 decent size loafs, were a little more dense than I thought it should be, but I may have over kneeded it. I did not kneed it the whole 10 mins tho, and I let rest 10 mins before putting in the oven. May play around with that timming. anyway, this came out nicely sour, if you do not like a sour loaf may add more sugar. I like sour tho!. I used my own aged starter which is a natural fermination, no yeast added. saying all of this to say that it maybe more sour for me than others because of my particular starter. I liked it, will try again.

I really liked this bread, it did turn out a little flat, but that was my own fault (I didn’t put holes in it) but all in all it was good, I used coconut oil (just because it is healthier than corn oil), it tastes good in either olive oil and parmeshaun, or with butter in it, my family likes it, highly recomend and I will be making it again.

This bread recipe is so simple and turned out great!. The bread was very tasty and soft!

Waiting for it to cool, husband is drooling. Smells wonderful

I made a half recipe and let it rise for 12 hours. The crust is crunchy and the bread toasts real nice.

It came out like the others second rise didn’t Iam disappointed it looked good till I kneaded it

First try with sourdough starter. Normally a yeast bread maker. Dough was sticky and more like sweet roll dough. Took all night in warm oven to raise. Next morning punched down but was way to sticky to knead. Did not add more flour. Just put in glass pans and back in warm oven to raise. Baked 45 min and cooled. Bread loaf looked more like a banana bread not a domed top. More dense Hubby sd flavor was sour. Personally I’m still not sold on it.

Even though I played with the recipe and added chopped cranberries and walnuts (which needs some work) the bread was wonderful. I have a proof setting on my oven and I didn’t need to let it rise overnight. The texture was fine and the bread soft with no sour taste. I’ll be making it again.

It is much more dense than I was hoping for. Tastes great, just like a white bread should. The over night rise went really well and the 2nd rise in the loaf pans did double in size. Happy I tried this. Now on to experimenting with other recipes. Perhaps my stater fiesnt have enough yeast? Although I did get a get rise. Happy baking everyone.

I’m adding cheese to one loaf this time

make it in the fall and my aunts make it all year for church and sunday mornings after church.

I made this bread according to the recipe.

I’m giving this one four stars because the bread is good – but is not what I was hoping for. I wanted a really sourdough bread with the distinctive flavor and chewy crust I associate with it. I’ve made it several times now to see if there are little changes I could make for it to be more of what I wanted. The bread is definitely good as written, but is quite sweet. I also found that when I baked it in a bread tin that even when the crust was done, it didn’t bake as well done in the middle as much as I would have liked. I tried baking it without the tin and just molding it into boules, which seemed to work better. I’ve also tried spritzing it with water a few time during the cooking process to increase the crustiness of the bread, but have settled with spraying it prior to baking and including cake tins with water in them on the bottom rack which seems to work better. I’ve halved the sugar and increased the salt to 2 tsp. This seems to let more of the sourdough taste come out. I will try tweaking it more- possibly including using a different starter, and will see if I can find something that produces abroad more like what I’m looking for. Still, it makes very good bread!

Great recipe. Easy and delicious! My only substitute is olive oil instead of corn. Light and fluffy bread.