February 19, 2014

Sandwich Bread from Sourdough Starter

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Sandwich bread can be made with a sourdough starter. The result is a bread with a softer texture, stronger crumb, and a slightly tangy taste. The sour taste can be changed depending on how long the dough ferments and the amount of sugar used. Either way, you'll get a beautiful loaf that is easy and healthier than almost anything you'll find in the stores.

Check below the recipe on how to make your sourdough leaven. Enjoy!

Sandwich Bread from Sourdough Starter

Yield: 2 loaves
  • 2 cups sourdough leaven
  • 256 g all-purpose flour
  • 400 g whole wheat flour
  • 398 g warm water
  • 4 tablespoons canola oil
  • 1 teaspoon salt
  • 80 g brown sugar, optional
Cooking Directions
  1. In a stand mixer with the mixing paddle, mix the sourdough leaven with the water, oil, salt, and brown sugar, if using.
  2. Mix in the flour with the same attachment.
  3. Let sit 12-36 hours. The longer the fermentation time, the stronger the sourdough flavor. I recommend 24 hours at first, then adjust from there next time.
  4. Over the 12-36 hours, fold and turn dough over itself 2 to 4 times.
  5. About an hour before baking, split into two lightly greased loaf pans. Allow to double in size. Score if you like.
  6. Bake at 350 F for 60 minutes.
  7. Let rest 5 minutes in the pans before removing to a wire rack. Allow to cool completely.

2 cups sourdough leaven:

4 tbs sourdough starter
202 g warm water
144 g all-purpose flour

Mix together (but leave some lumps). Let sit overnight to 24 hours. Put 4 tbs back with the other starter in the morning.

February 05, 2014

Fluffy Soft Dinner Rolls

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Deliciously soft and fluffy dinner rolls. Very easy, and what little effort there is is totally worth it. They're also small enough so that you don't need to feel guilty at all about them. Enjoy!

Fluffy Soft Dinner Rolls

Yield: 24-30 rolls
  • 1 package active dry yeast
  • 1 cup warm water
  • 1/2 cup sugar
  • 1 egg, beaten
  • 2 teaspoons salt
  • 1 cup milk, scalded but cooled to warm
  • 6 ounces butter, melted
  • 5 cups all-purpose flour
Cooking Directions
  1. In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar.
  2. Mix in egg, salt, warm milk, and 4 ounces of melted butter.
  3. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Knead for 5 minutes.
  4. Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
  5. Lightly oil a muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
  6. Preheat oven to 425 degrees F.
  7. Brush with the remaining melted butter. Bake for 10 to 15 minutes, until golden brown.