Sourdough Bread From Scratch at Home

Sourdough bread is different from normal bread. It is more nutritious and since the sourdough starter can reduce down the gluten, some people who are glucose intolerant can eat sourdough bread made from wheat flour. Another big advantage of making sourdough bread machine recipes is that it can be stored for a long period of time. Here is a simple sourdough bread machine recipe that you can prepare from scratch and enjoy at home sourdough.

What you will need:

– Bread machine flour or wheat flour – 3 ½ cups
– Granulated sugar – 2 tablespoons
– Active bread machine yeast – 2 ¼ teaspoons
– Salt – 2 teaspoons (this regulates the rising of the bread)
– Warm fresh milk – ¾ cups
– Butter (softened) – 1 ½ tablespoons
– Homemade sourdough starter – 1 cup (recipe given below)

To prepare:

– Clean out your bread machine and check the settings. Mark the settings on basic bread cycle and the type of crust you like for your bread.
– In the clean bread pan, mix 1 cup of the flour, sugar, salt and yeast (do not use the warming cycle).
– While the cycle is still running, slowly add the milk and softened butter.
– While the machine is still running, add the sourdough starter.
– Now add the rest of the flour (do not mix) and close the lid of the bread pan, then let the machine run for its full cycle.
– Once the bread is done, let it cool on a wire rack before serving.

Sourdough starter: The sourdough starter needs to be at least a week old before use. Since it does not go bad, it can be stored in the fridge. Given below is a simple recipe for sourdough starter to make at home.

What you will need:

– All-purpose flour – 2 cups
– Sugar – 2 teaspoons
– Dry active yeast – 1 packet
– Warm water – 1 cup (115F)

Preparation:

– Mix the yeast with warm water and let it rest for some time until you get a frothy liquid.
– You will need a deep glass jar to keep the mix in as the starter rises with time.
– In the jar, mix the flour and sugar and whisk in the yeast.
– Cover the jar with a cheesecloth or a cling sheet and let it ferment at least overnight.
– Stir the starter at least 3 times daily and you will know it is ready to use when the bubbling stops.
– You can keep the starter in the fridge when it starts fermenting.
– Before using the starter, measure out one cup and let it come to room temperature before using.
– Sourdough bread’s sourness will depend on the days of fermentation and the temperature of the starter.

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