Does anyone have a good Sourdough Bread recipe.?

Question

I wanna Make it for Thanksgiving but I have to Pratice first. I already tried once but that recipe didnt work. Anyone have another recipe?

Answer 1

SAN FRANCISCO SOURDOUGH BREAD

Sponge (see below)
2 1/2 tsp. salt
4 3/4 - 5 1/4 c. all purpose or bread flour
Cornmeal (opt.)
1 egg white blended with 1 tbsp. water for glaze

SPONGE:

1 1/2 c. warm water (110 degrees)
1 tsp. sugar
1/3 c. non fat milk powder
1 c. Basic Sourdough starter
2 c. all purpose or bread flour

Prepare Sponge. When sponge is fermented and bubbly, add salt and enough flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl; set aside. Knead dough 10 to 12 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, 1 1/2 to 2 hours.
Grease 2 large baking sheets or 2 (2 quart) casserole dishes. If desired, lightly sprinkle cornmeal over baking sheets or bottoms of dishes. Punch down dough; knead 30 seconds. Divide dough in half. Shape into narrow oblong loaves with tapered ends for baking sheets or round loaves for casserole dishes. Place on prepared baking sheets or in prepared dishes. Cover with a dry towel. Let rise until doubled in bulk, about 1 1/2 hours.

Adjust oven racks to 2 lowest positions. Place a shallow roasting pan on lowest shelf; pour in 2 cups boiling water. Preheat oven to 425 degrees. Slash tops of oblong loaves diagonally and round loaves in 3 slashes horizontally and 3 slashes vertically, in tic tac toe designs. Brush slashed loaves with egg white glaze.

Bake 15 minutes; brush again with egg white glaze. Remove roasting pan from oven. Bake loaves 15 to 20 minutes longer or until bread sounds hollow when tapped on bottom. Brush loaves a third time with egg white glaze, 5 minutes before removing from oven. Remove from dishes or baking sheets. Cool on racks. Makes 2 loaves.

SPONGE: In a large non metal bowl, combine all ingredients. Cover with a double layer of cheesecloth; secure with an elastic band. Let stand and ferment in a warm place, free from drafts, 24 to 48 hours, depending on sourness desired. Stir once or twice a day with a wooden or plastic spoon.

VARIATIONS:

QUICK SOURDOUGH BREAD: For Sponge, dissolve 1 (1/4 oz.) package active dry yeast and sugar in warm water. Let stand until foamy, 5 to 10 minutes. Stir in remaining sponge ingredients. Cover and let stand 8 hours or overnight. Proceed as directed above. Rising times will be shorter.

SOURDOUGH WHEAT BREAD: Substitute 1 cup whole wheat starter, for 1 cup Basic Sourdough Starter. Substitute 2 cups whole wheat flour for 2 cups all purpose or bread flour. Add 1 cup cracked wheat to Sponge. After Sponge has fermented, stir in 1/4 cup honey, 2 tablespoons melted butter and 1/2 cup toasted wheat germ. After brushing raised loaves with egg white glaze, sprinkle additional wheat germ over tops of loaves.

SOURDOUGH RYE BREAD: Substitute 1 cup Rye Starter for 1 cup Basic Sourdough Starter in Sponge. After Sponge has fermented, substitute 1 cup rye flour for 1 cup all purpose or bread flour. Stir in 1/4 cup dark molasses, 1 tablespoon freshly grated orange peel, 1 tablespoon vegetable oil, 1 tablespoon caraway seeds and 1 cup rye flakes, if desired. After brushing raised loaves with egg white glaze, sprinkle additional caraway seeds or rye flakes over tops of loaves.

Answer 2

I think you have great recipes here already ....so many of them !!......but for the record there are good suggestions on
allrecipes.com .....the one I liked was from the man in Michigan who won best in the sourdough class three years running ....there are also several starters, one advising that if you are doing a starter yourself and the liquid turns any color other than pale yellow, Iike pink or green, to throw it out and start over ...

Answer 3

You better start tonight if you want it by thanksgiving. The starter takes a minimum of 5 days to ferment. Standard wait is one week.

Dry ingreds are measured in weight, liquids are in fluid oz.

Starter: Ferment for one week
15 oz bread flour
9 oz tepid water
.03 oz of fresh yeast (not the dried stuff)
.3 oz salt

Mix all ingreds to the consistency of thick pancake batter. Cover. Store in a warm dark place for 5-7 days minimum.


Dough:
8 oz tepid water
.16 oz fresh yeast
9.5 oz fermented sour(measured in weight)
1lb bread flour
.33 0z salt

Dissolve yeast in water. Add sour and mix. Add flour, then salt. If you have a stand mixer, knead dough with hook for 5 mins on low speed. If by hand, knead for about 8 mins, until dough is smooth but soft. Be careful not to knead for too long, it will tighten the gluten and your bread wont rise. Spray with a light mist of water, cover with a damp towel, and let rise until double in size. Punch down, let rise til double again. Shape in to loaf. Mist again with water, and proof in a warm oven. (110-120F tops) Place a pan filled with water on the bottom of your oven. Close your oven door and let it rest until 3/4 of full baking size, spraying it periodically with water to prevent it from drying out. Proofing for sourdough takes about 3 hours. When finished proofing, spray liberally with water, score, and bake in oven at 425 for 10 mins. Reduce temp to 380 and bake for an additional 30 mins.

Answer 4

http://frenchbread.free.fr/recipes/sourdough-bread.html

Answer 5

Go to www.kingarthurflour.com and check there. They are the godl standard for baking.