• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • Pearl Sutton
  • r ranson
  • paul wheaton
stewards:
  • Leigh Tate
  • jordan barton
  • Greg Martin
master gardeners:
  • Carla Burke
  • John F Dean
  • Jay Angler
  • Nancy Reading
gardeners:
  • Beau Davidson
  • thomas rubino
  • L. Johnson

Come share you favorite bread recipes (preferably sourdough)!

 
pollinator
Posts: 354
Location: Central TX
131
2
kids forest garden urban books medical herbs homestead
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Hello, Permies!

I would love for you to share your favorite, preferably sourdough, bread recipes.

I'm very adamant about not eating the store bought bread, but at the same time I just find baking bread to be such a drag sometimes as I'm busy and, well, being a mom with a toddler who won't leave their side makes things more difficult at times. (okay, a lot of times)

I'm also a chronic "only ever bakes one recipe" person so I need some encouragement to broaden my bread baking horizon :)
I see so many yummy and nice looking loaves out there but I just can't draw myself away from the familiarity of my sourdough sandwich bread!

Any recipes welcome, but if it's something particularly quick and easy to bake please make that very clear in your post!

My husband has weird fantasies of me being a French bread baking ninja, so bonus points for you if you share a great French bread recipe! Lol

Thank you in advance!
 
gardener
Posts: 425
Location: East Coast, Canada
139
2
forest garden fungi foraging fiber arts medical herbs ungarbage
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Not quite a sourdough, but semi-fermented with the biga:
This is a lovely white bread loaf. Also does great when baked in old apple juice cans; that's how my mom used to make it, and it's great for sandwiches.
If baked as a loaf: very crunchy crust. I love it but not everybody does.

Mix 1/4tsp dry yeast with 1cup warm water (I test it and aim for 110F ish) and 2 1/4 cups of flour. Knead until smooth. This will be super soft and liquidy, so don't worry about it. Don't add more flour.

Let it sit in a covered bowl for 12 or more hours. (This is your biga)

Then:
1/2tsp dry yeast
2cups warm water
4 to 5 1/2 cups of flour
1tbsp salt

Dissolve yeast in warm water, wait 5-10mins
Add 2 cups of flour and mix well, always in the same direction. Cut the biga in 4-5 chunks, and mix in to the dough. Add salt, and 2 more cups of flour. Fold, turn the dough to mix.
You can turn it out to knead whenever seems good. Knead for 8 mins or so, until it's smooth and bouncy.

Let it rise for 1 to 1 1/2 hrs.

Turn the dough out and cut in to however many breads you're making. This makes 2 standard loafs, or 3-4 apple juice cans lol.
I like the method of flattening out the dough and rolling it up to place in the loaf pan. Grease your pan well!!

Let rise 2 hours, then preheat the oven to 450. Lower temp to 400 and bake for 45 mins. Remove from the oven, and remove from the pans, and then bake for 5 more mins bare.
 
gardener
Posts: 480
Location: South Carolina
252
homeschooling kids monies home care forest garden foraging medical herbs ungarbage
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I like the sourdough recipes from Traditional Cooking School since all of the flour in their recipes is fermented. Seems like lots of recipes only sour part of the flour. A big benefit for me with sourdough is that it's easier to digest, so I go for recipes where all of the flour is allowed to ferment.
Einkorn or spelt bread: https://traditionalcookingschool.com/food-preparation/spelt-sourdough-bread/?utm_source=sumome&utm_medium=pinterest&utm_campaign=sumome_share
 
gardener
Posts: 479
171
9
homeschooling medical herbs sheep
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
We make fantastic sourdough brownies.  

The recipe is inspired by Jill Winger.  

You can really just add cup or so of starter to your brownie recipe.    Then she spreads chocolate chips on the top of the hot brownies so the chocolate melts and can be spread around as a frosting.

Adding the sourdough does change the flavor.  Making the sweet more palatable.   I think I digest the brownies or other breads better if I use sourdough starter.  I put it in every recipe I can.

Here is the link to a video from Jill Winger making Ginger Bread Cake with sourdough starter.   I made this too!  It was so good!

https://www.youtube.com/watch?v=Zot7M8jGTfo
 
Hold that thought. Tiny ad:
Native Bee Guide - now FREE for a while
https://permies.com/wiki/140436/Native-Bee-Guide-FREE
reply
    Bookmark Topic Watch Topic
  • New Topic