California Farm Soft Crust and Hard Crust Sourdough Bread
Water, flour, sourdough starter and a pinch of salt, the classic way to bake bread. We bake four french rolls of sourdough bread a week, either white sourdough bread or wheat sourdough bread.
I make the dough and replace the sour dough starter Sundays. Depending on the time of year, it takes the dough a few hours or overnight to rise, I bake the bread when dough is ready on Monday morning for breakfast. Eat half a roll, freeze the rest.
California Farm Soft Crust and Hard Crust Sourdough Bread
Water, flour, sourdough starter and a pinch of salt, the classic way to bake bread. We bake four french rolls of sourdough bread a week, either white sourdough bread or wheat sourdough bread.
I make the dough and replace the sour dough starter Sundays. Depending on the time of year, it takes the dough a few hours or overnight to rise, I bake the bread when dough is ready on Monday morning for breakfast. Eat half a roll, freeze the rest.
Cooking Instructions
- 1
Mix warm water with sour dough starter, mix 2 minutes, stand 8 minutes. Add white bread flour or spelt wheat flour mixed with white bread flour in bowl. Kneed about 5 minutes. Once well kneeded, add seasalt, mix 5 more minutes. Refill jar of sourdough starter with cup of white bread flour plus 1 Tbs spelt wheat flour, thumbnail ripe banana and warm water, stir till dry flour is dough, set in kitchen sink, lid loose on top till it overflows, rinse outside of jar, put back in fridge.
- 2
Rest dough in wet warm towel covered bread mixer bowl till doubled. Flour dust kitchen work surface, put dough on top, roll into 16” roll for large, 12” roll for small baguettes. Cut in 4 equal pieces, roll each piece to fit the center of the oiled breadform. Put oven baking dish with warm water on bottom of oven.
- 3
For soft crispy crust, Bake 30 minutes at 350 F degrees. Then bake 5 minutes at 450F degrees for color.
- 4
For hard crust, spay loaves with olive oil and bake 5 minutes longer at 450F degrees.
- 5
Cut baguettes in half to freeze. To thaw frozen sour dough bread, put in microwave 88 seconds.
Linked Recipes
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Top Search in
Similar Recipes
-
California Farm San Francisco Sourdough Bread California Farm San Francisco Sourdough Bread
We don’t buy yeast, we throw flour in the air over a large bowl and catch airborne natural yeast in the kitchen, honestly. I learned this from Tartine’s Bakery in San Francisco. I also replaced my front lawn with 60’x20’ rows of red winter wheat and rows of fava beans. With winter rains, we expect 60 to 90 lbs. of wheat come summer.Once you have this sour dough starter, you use a cup and add a cup every time you bake. I keep the same sour dough starter for white bread. For wheatbread, I add wheat flour and keep a second starter. I add dark rye flour to the wheat starter for dark rye bread.Overnight dough, fresh warm crusty San Francisco bread in an hour in the morning.
-
Sourdough Bread Sourdough Bread
This is a recipe from King Arthur Flour. It comes with the sourdough starter that can be ordered from them as well as finding it online in their website. It is a very good base recipe for making sourdough breads.Maintaining a proper sourdough starter is definitely a commitment. If you keep starter out at room temperature you will have to feed it every day. If you keep it refrigerated like I do, you will only have to feed it once a week to maintain it however you have to remove from fridge and feed it at least 8 to 12 hours before you want to make bread with it. And with both ways; always feed after use.Making a starter from scratch takes a lot of time before you can use for first time. I suggest getting a few ounces of a established starter from someone who has one already or order it from King Arthur Flour.Sourdoughs have different flavors depending on where you live. The sourdough bread I make in New York will taste different than a sourdough made in San Francisco.
-
California 100% Whole Grain Sourdough Bread California 100% Whole Grain Sourdough Bread
I work with wheat a lot and bake and cook often. However, there was something that scared me about making 100% whole grain sourdough bread. Whole grain flours are different, because they love water and recipes need more water. At the end, you do end up working with dough that is more wet than your normal flours. I have tried this recipe and I lost that fear. I encourage you to try it. Don't aim for perfection, but rather, aim to learn and to enjoy the process, and have fun.
-
Sourdough Bread Sourdough Bread
Recipe makes one large loaf of bread. Sourdough starters can be made at home or bakeries sometimes will give some of their starter away. I have a recipe for Sourdough starter if you're interested in making your own from scratch.Adapted from Bon Appétit test kitchen: It's alive with Brad, S2 • E8
GB cooks -
Sourdough bread Sourdough bread
Sourdough bread is a newer bread that i learned to make by trial and errors but I'm getting better by the day
-
Whole Grain Sourdough Bread Whole Grain Sourdough Bread
Our family often makes various types of bread and noodles for breakfast at home! This bread is made from nutritious and delicious whole grains! I learned this recipe from Ms. Hải Hạnh and succeeded on the first try! Thank you so much! ❤️❤️❤️👍👍👍
Translated from Cookpad Vietnam -
Basic Sourdough Bread Basic Sourdough Bread
After making natural yeast, I try to make this one! Love the crust and crumb! So tasty: fluffy and airy! Recipe adapted from Foodbod Sourdough.#mycookbook
-
Easy sourdough bread Easy sourdough bread
Credit to Ben Starr. The recipe use dutch oven to bake the bread and assume you already have a starter
-
Very Strawberry Sourdough Bread Very Strawberry Sourdough Bread
I made a starter using the organic strawberry yeast water which I successfully cultivated. With this very fragrant sourdough starter, some fresh strawberries and the leftover strawberry yeast water, I came up with a recipe and baked a sourdough loaf smelling and tasting of strawberry! Felicia Tang -
All Natural San Francisco Sourdough Bread All Natural San Francisco Sourdough Bread
Nothing but flour, water, salt, and locally sourced microorganisms.Don't worry too much about the measurements and times and such. If you sweat the details, you might get frustrated or intimidated. And then, all is lost.It is the simplest of foods. Just keep an eye and it will arise as if by accident. But it will take patience and persistence to master. Don't get discouraged if your starter dies, or if your first loaf is a bit of a brick, just keep at it.
-
-
American Sourdough Bread Breakfast American Sourdough Bread Breakfast
I chose this food since it has a mix of protein and carbohydrates. It is also really good for the taste and simple to make.Moreover, the use of sourdough bread contains a variety of vitamins and nutrients, making it super beneficial for your day-to-day health.Calories per serving:Sourdough bread = 120Cheddar cheese (1 slice) = 113Scrambled eggs = 91Smoked beef (1 slice) = 37Total = 361
More Recipes
Comments (9)