Starter-Sourdough Bread
A hearty sourdough-style bread with subtle sweetness and a tender crumb, perfect for breakfast or sandwiches, appealing to bread enthusiasts and home bakers alike.
Ingredients
Instructions
- Mix dry yeast, sugar, bread flour, and Pillsbury Idaho Potato Granules in a large glass bowl coated with Pam.
- Cover with a dry dish towel and let sit overnight at room temperature.
- In the morning, knead the dough 10 times.
- Divide the dough into 2 parts and knead each part 8 to 10 times, adding a little flour if necessary.
- Place each portion into pans sprayed with Pam.
- Cover and let rise all day until ready for baking.
- Bake at 325°F (163°C) for 30 to 40 minutes until golden brown.
Tips & Substitutions
For best results, use bread flour for its higher protein content, which helps with gluten development. If you don't have potato granules, instant mashed potatoes can be used as a substitute. Ensure your water is lukewarm to activate the yeast effectively. Kneading the dough properly will improve its texture, so don't skip on this step.
Serving Suggestions
This starter-sourdough bread is perfect for serving with a spread of butter or your favorite jam. It pairs beautifully with Cranberry-Orange Chutney, enhancing the flavors of the bread. Consider serving it alongside a fresh salad or as a base for open-faced sandwiches. It's a versatile addition to any meal.
Storage & Reheating
Once cooled, store the sourdough bread in an airtight container or a resealable plastic bag at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it. To reheat, simply place it in a preheated oven at 350°F (175°C) for about 10 minutes to regain its crusty exterior.
Nutrition & Diet Analysis (per serving)
Each serving of Starter-Sourdough Bread contains roughly 649 calories, with 9g protein, 52g carbohydrates, and 46g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2006mg per serving (87% 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 active dry yeast instead of dry yeast?
Yes, you can use active dry yeast instead of instant dry yeast. Just make sure to activate it in lukewarm water with a bit of sugar before adding it to the dry ingredients. This helps ensure the yeast is alive and ready to work in your dough.
What should I do if my dough doesn't rise?
If your dough doesn't rise, it could be due to the yeast being inactive or the environment being too cold. Ensure your yeast is fresh and try placing the dough in a warmer spot, like near a heater or in an oven with just the light on. It may take longer, but patience is key.
Can I add herbs or spices to the dough?
Absolutely! Adding herbs like rosemary or thyme, or spices such as garlic powder, can enhance the flavor of your sourdough bread. Add them during the mixing stage to ensure even distribution. Just be mindful not to overwhelm the bread's natural taste.
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).