Sourdough Starter Bread
A hearty sourdough bread with tangy flavor and chewy texture, perfect for breakfast or sandwiches, suitable for bread enthusiasts and home bakers alike.
Ingredients
Instructions
- Scald the milk and add margarine.
- Cool to lukewarm and add to dry ingredients.
- Add sourdough starter and flour to the mixture.
- Knead until the dough is elastic.
- Grease a bowl and place the dough in it, turning to coat the top.
- Let the dough double in size.
- Divide into loaves and let them double again.
- Bake at 350°F for 40 minutes.
- Coat the top with shortening when removing from the oven.
Tips & Substitutions
For best results, ensure your sourdough starter is active before use. If you don’t have margarine, unsalted butter works well as a substitute. To achieve a lighter loaf, consider using bread flour instead of all-purpose flour. Kneading the dough well is crucial for developing gluten, which contributes to the bread's structure. Check the dough's elasticity by stretching it; it should not tear easily.
Serving Suggestions
Slice the bread thick and serve it warm with a pat of butter or your favorite jam for a delightful breakfast. It pairs beautifully with a hearty soup or salad for lunch, or as a side to roasted meats at dinner. Use it for sandwiches or toast it for a crunchy snack. For a unique twist, try serving it alongside a slice of Sue Reeves' Six Minute Pecan Pie for dessert.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, place slices in a toaster or wrap the whole loaf in foil and warm it in a 350°F oven for about 10-15 minutes. This will refresh the crust and keep the inside soft.
Nutrition & Diet Analysis (per serving)
Each serving of Sourdough Starter Bread contains roughly 412 calories, with 3g protein, 22g carbohydrates, and 36g fat. It is a good source of vitamin C (15% of the Daily Value). Note that it is relatively high in sodium, at 617mg per serving (27% 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
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but start with a 50% substitution to maintain the bread's texture. Whole wheat flour absorbs more moisture, so you may need to adjust the liquid slightly. Consider adding a tablespoon or two of vital wheat gluten to improve the rise.
How do I know when the dough has doubled in size?
A good indicator is to mark the bowl with a rubber band or a piece of tape at the dough level before rising. When the dough has doubled, it will reach the mark. You can also gently press the dough; if it springs back slowly, it’s ready for the next step.
What can I do if my bread doesn’t rise properly?
If your bread doesn’t rise, check the freshness of your yeast and starter; both should be active. Ensure your dough is in a warm, draft-free environment for rising. If the dough seems too dry, add a little warm water and knead it in to help it rise better.
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).