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Basic Sour Dough Bread Recipe

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This recipe for Basic Sour Dough Bread, by , is from 3-17 FA BN Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Petra White
Added: Wednesday, January 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Sour Dough Primer:

2 cups warm water,
1 package dry yeast,
2 cups whole wheat flour

Sour Dough Bread:
Part One:
5-6 teaspoons normal rising dry yeast,
3 cups warm water,
3 cups whole wheat flour,
1 cup sour dough primer

Part Two:
3 1/2 - 4 cups regular all-purpose flower (or "better for bread" white flour, or whole wheat or any flour you wish to use),
2 tsp salt

Directions:
Directions:
Sour Dough Bread

Sour Dough Primer has to be made first, as follows:

In a medium size bowl, dissolve yeast in warm water (not hot). Mix thoroughly and add the wheat flour, including the siftings (if you sift the flour). Beat about one minute with a wooden spoon. Let stand, covered, at room temperature for 48 hours to allow fermentation to take place. You now have a sour dough primer. Store primer in a covered jar or plastic container with lid in the refrigerator after it has reached the sour stage.

The Bread Recipe is as follows:

Part One:

In a large bowl, dissolve yeast in warm water, mix, add 3 cups sifted whole wheat flour, including sifting, and 1 cup of sour dough primer. Beat about one minute with wooden spoon. Cover and let stand at room temperature overnight, or until desired sourness is reached. In the morning (or when ready to continue) stir dough and remove one cup of this bread mixture and return it to the jar of sour dough primer (put the jar back in the refrigerator).
Now add 2 teaspoons salt, stir, add 2 cups of sifted flour (remember, any flour you like). Stir well. Keep adding flour gradually. Mix with a spoon as long as possible, then knead in flour until a firm, smooth, elastic dough is formed. Put into a clean, buttered large bowl, turn dough over to coat with butter. Cover and let rise in a warm place about 1 hour or until double in bulk. Dough should be light and soft.
Split dough and shape into 2 loaves (depending on how big/small you want them, you might want to make only 1 huge loaf, or 3 little ones....). Place on baking sheets/pans. Brush loaves with melted butter or salad oil. Let stand in a warm place and let rise about 3/4 hour or until about double in bulk and kind of light and soft.

In order to get a nice crust, put an oven proof bowl of cooked (hot) water in the oven, underneath the bread, for the whole time.

Bake at 425 F in preheated oven for about 45 minutes. Bread is ready, when you knock on it, it sounds hollow. Cool on wire racks. Feel free to freeze the loaves that you will not eat right away.

Number Of Servings:
Number Of Servings:
2-3 loaves
Personal Notes:
Personal Notes:
You may add any kind of grains during Part Two preparations, i.e. 1-2 cups of flax seed. When you do this, you might not need as much flour, just be aware of it.

The primer and first part dough are kind of "slimy". Just in case it does not work out the first time, do not give up. It might take some practice, but it is worth it :)

 

 

 

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