Sourdough Bread (From Starter)
This hearty sourdough bread features a tangy flavor and chewy crust, perfect for sandwiches or as an accompaniment to meals, ideal for bread lovers and home bakers alike.
Ingredients
Instructions
- In a large bowl, sprinkle yeast over warm water and let it stand for 5 minutes.
- Stir in sugar, eggs, and starter.
- Gradually add flour mixed with salt.
- Cover bowl with a damp towel and let dough rise until doubled.
- Knead on floured board until satiny.
- Shape into 1 large loaf or 2 smaller loaves.
- Set on a cookie sheet to bake or put in greased bread pans.
- Make diagonal slashes on top of bread and cover.
- Let rise until doubled in size.
- Bake at 350°F (175°C) for 40 to 45 minutes.
Tips & Substitutions
For best results, ensure your starter is active and bubbly before beginning. If you don’t have dry yeast, you can substitute it with an equal amount of fresh yeast. Additionally, feel free to experiment with different types of flour, such as whole wheat or rye, for added flavor and texture. Remember to knead until the dough is smooth and elastic, which usually takes about 8-10 minutes.
Serving Suggestions
This homemade sourdough bread pairs beautifully with a variety of spreads such as butter, jam, or even a savory dip. Serve it alongside a hearty soup or salad, like Waldorf Salad A La Eunice, to create a complete meal. For breakfast, enjoy it toasted with your favorite toppings, or use it to make an Omelet In A Muffin for a satisfying start to your day.
Storage & Reheating
Once cooled, wrap the bread tightly in plastic wrap or aluminum foil to keep it fresh. Store it at room temperature for up to three days, or freeze for longer storage. To reheat, wrap the bread in foil and warm it in a 350°F oven for about 10-15 minutes, ensuring it stays soft and crusty.
Nutrition & Diet Analysis (per serving)
Each serving of Sourdough Bread (From Starter) contains roughly 239 calories, with 8g protein, 48g carbohydrates, and 2g fat. It is a good source of vitamin C (18% of the Daily Value), protein (16% of the Daily Value), and potassium (13% of the Daily Value). Note that it is relatively high in sodium, at 1468mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Why is my sourdough bread not rising?
If your bread isn't rising, it could be due to inactive yeast or an insufficiently warm environment. Ensure your starter is bubbly and active before using it. Also, try placing the dough in a warm, draft-free spot while it rises. If the problem persists, check the temperature of your water; it should be warm, not hot.
Can I use whole wheat flour instead of white flour?
Yes, you can substitute whole wheat flour for white flour, but it may yield a denser loaf. Consider using a mix of whole wheat and all-purpose flour for a lighter texture. Additionally, you might need to adjust the hydration of the dough since whole wheat flour absorbs more water.
How can I tell when the bread is done baking?
To check if the bread is done, tap the bottom of the loaf; it should sound hollow. Additionally, the crust should be a deep golden-brown color. If you're using an instant-read thermometer, the internal temperature should reach about 190°F to 200°F for fully cooked bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).