Recipe: Appetizing Sourdough Bread 4-H Champion

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Sourdough Bread 4-H Champion. How to make sourdough bread utilizing a mother dough. Instead of using it as an ingredient in the bread, I turned it into bread, so this bread is all motherdough. We only recommend products and services we wholeheartedly endorse.

Sourdough Bread 4-H Champion Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping. I've fed my starter, so let's see what happens. You can have Sourdough Bread 4-H Champion using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Sourdough Bread 4-H Champion

  1. It’s 1 1/2 cup of Sourdough Starter.
  2. You need 2/3 cup of scant, water or buttermilk.
  3. You need 3 tbsp of sugar.
  4. It’s 1 tbsp of salt.
  5. You need 2 1/4 tbsp of butter, melted.
  6. It’s 4 of to 5 C flour.

Still, can I use this sub-prime starter in my Rustic Sourdough Bread? Commercial yeast will ensure the dough's rise while the starter, though not able to contribute to. Troubleshooting a dough that is not rising or doesn't produce the bread you had in mind. Ideas for what to do with leftover sourdough starter you can't use for bread making.

Sourdough Bread 4-H Champion instructions

  1. mix starter, water, sugar, butter. Add 2 1/2 C flour and beat til smooth. If use buttermilk, add 2 tbsp water as well at this point. add in 2 1/4 C flour and salt to make a sift dough, knead til dough isn't sticky, adding flour if necessary..
  2. Place in large bowl and let rise til doubled. punch down..
  3. Divide into two loaf pans and let rise until just over the top of the loaf pan..
  4. bake at 350 for 35-45 min. Brush with butter after it comes out of the oven..

Plus interviews with opinionated French baker Sebastien Boudet, homebaker Ying Shi, and anticonformist world champion bread. Traditionally bread dough is kneaded by hand or using a mixer until the dough softens and becomes elastic. As I understand it, what takes place during the kneading is the development of elastic To determine the effect of the type (and duration) of kneading on the crumb of a simple white sourdough. You might think that making artisan sourdough bread is reserved for the most advanced home cook. One of my favorite ways to eat fresh sourdough bread is spread with some good-quality butter.

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