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!
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!
Cooking Instructions
- 1
Dissolve 5g of salt with 10g of strawberry yeast water. Set aside.
- 2
Mix starter with 100g of strawberry yeast water, strawberry puree and flour. Autolyse for 30 minutes.
- 3
After autolysis, add the salt solution and the remaining 23g of strawberry yeast water into the dough. Use a dough scrapper to fold the liquids into the dough mixture to form a very wet dough in the container for 5 minutes.
- 4
Rest 30 minutes.
- 5
Perform a dozen or so folds using a dough scrapper on the wet dough. Rest 30 minutes.
- 6
Repeat step 5 three more times.
- 7
Place the dough in the fridge for 24 – 48 hours (in my case, 67 hours!).
- 8
Take the dough from the fridge, pre-shape directly. Bench rest for 5 minutes. Then final shape and place the dough in the banneton basket.
- 9
Final proof the dough in room temperature for 40 minutes and place the dough in the freezer for 20 minutes.
- 10
Pre-heat the oven, baking stone and Pyrex glass lid at 250°C for 1 hour.
- 11
Bake the dough for 20 minutes with the lid on at 250°C and another 20 minutes without the lid at 230°C.
- 12
Cool the bread on wire rack completely before slicing.
Top Search in
Similar Recipes
-
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.
-
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 -
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
-
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
-
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
-
Chocolate Chunk Sourdough Bread Chocolate Chunk Sourdough Bread
I was never a fan of chocolatey bread until I made this. Using a sourdough and long fermentation time gives it great flavor. I love using dark molasses to make it extra dark and to give it more complexity. Eat with good butter for a divine experience ;)The total time is about 18 hours, but it's mostly waiting time:Pre-dough - 12 hoursFirst rising - 2 hoursSecond rise - 3 hoursBake time - 35 minutes
-
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 4-H Champion Sourdough Bread 4-H Champion
wanted a good homemade sourdough recipe, found this one online before you could even print recipes off the internet.
-
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
-
Sourdough bread in a pan Sourdough bread in a pan
You make sourdough starter from natural set yoghurt with all purpose floor. Feed it daily for 10 days before using it in bread making. Each serving is about 200 calories.
-
California Farm Soft Crust and Hard Crust Sourdough Bread 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.
More Recipes
Comments (2)