I have never been good at chemistry. However, when it comes to bread baking, I’m great at experimenting and research. You can produce a beautiful loaf of sourdough by either mixing the dough ingredients by hand, with a Danish whisk, or using your bread machine or mixer.

 

I tried multiple different methods and slightly different ingredients to come up with this latest sourdough bread recipe. It’s so simple it may quickly take the number one spot in your sourdough recipe file.

 

Just to clarify, I’m not baking sourdough with the idea of creating an artistic loaf. This bakes up in a traditional bread pan (8.5x4.5) and looks like any other loaf of bread. The difference: no commercial yeast, and the fermentation process consumes some of the gluten, so it’s somewhat easier to digest.

 

The ingredients are the same ones found in my “30 Dakota Prairie Bread Recipes” on page 88. The method is what’s different.

 

The only tool you may not have on hand for this recipe is a Danish dough whisk. If you need to purchase one, prices range as low as $7.00. I’ve had mine several years and use them for many tasks. I never used one to mix bread dough before, but it worked beautifully. With the Danish whisk, the only mixing I did by hand was a few turns to incorporate the last of the flour. If mixing by hand, the method would be the same. Mix all the ingredients, knead a few minutes, then cover and let it sit overnight.

 

If you use your mixer or bread machine, here’s the mix/knead cycle:

Incorporate the salt into the flour and add all ingredients to the bread machine. Mix/knead for 5 minutes. Rest 10 minutes. Repeat this cycle for a total of three times, then cover and allow the dough to sit overnight.

 

SIMPLE SOURDOUGH

(one medium loaf)

 

½ cup sourdough starter (stirred down)

2-4 tablespoons honey

¾ cup milk OR 3 tablespoons milk powder

 

3-4 cups white flour

1 teaspoon salt

 

Instructions: Blend the flour and salt. If using milk powder, blend it with the flour, too.

 

If using milk, warm the milk to room temperature. Sourdough starter isn’t as fussy as commercial yeast, but the warm liquid will help give your dough a good start.

 

Blend the honey with the starter and milk/water.

 

Add flour one cup at a time. Continue to add flour slowly so your dough is soft and just a bit sticky when you’re finished. Generally, 3 ¼ cups is adequate.

 

Method if mixing by hand: once initial mixing is complete, allow the dough to rest five minutes. Then gently knead, pulling the edge of the dough to the middle. Don’t tear the dough as you knead. Allow the dough to rest for another five minutes. Knead again five minutes, then cover and allow to rise overnight or for at least eight hours.

 

Mixer or bread machine, here’s the mix/knead cycle:

Incorporate the salt into the flour and add all ingredients to the bread machine. Mix/knead for 5 minutes. Rest 10 minutes. Repeat this cycle for a total of three times, then cover and allow the dough to sit at least eight hours. Using your bread machine or mixer, the gluten works really well to achieve a beautiful, high rise. And it tastes great!

 

When it’s time to put your dough into a bread pan, coat the bread pan with no-stick spray, butter, lard, etc. If your dough sticks to the bowl, carefully slip your hands underneath it and pull it away gently. You don’t want to completely deflate it. Flour or coat your hands with butter, lard, etc. if necessary.

 

Gently form the dough into an oblong shape. It’s okay if it doesn’t completely fill the pan. As it rises it will. Cover with a light cloth and allow the dough to rise for 2-6 hours (the warmer the environment, the faster it will raise). The longer you allow it to rise, the stronger the sourdough "tang."

 

Once the dough reaches the top of the pan (you can let it rise higher if you want to), preheat your oven to 350 degrees (Farenheit). Slash the top of the loaf with a knife or lame` - this is optional – and bake for 35 minutes. Immediately remove from the pan and place on a cooling rack.

You'll find more great bread recipes in my latest book: 30 Dakota Prairie Bread Recipes and the Art and Science Behind Making Them. You can order the book by clicking this link! https://py.pl/2gHrQ6S1naW