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Here are a couple of recipes for sourdough bread. You can make these in a bread machine, as long as you pay attention to your machine's special instructions (like placing the liquids in before the dry ingredients, warm water - 80 degrees - instead of hot water - 110 degrees, etc). I have a couple of starter recipes (the part that makes the bread sour). The potato version is almost beer like - less is better. Also, keep in mind that if you use the potato starter and recipe #2, you will not need to add yeast. Confusing, yes, but hey, that's all part of cooking. :-)

Recipe#1

Ingredients

1 1/4 cups bread flour
1/2 to 3/4 cup whole wheat flour
3T sugar
1/2 tsp salt
1/3 cup sourdough starter
3T oil
1/2 cup warm water
1 package dry yeast

The Preparation

  • Mix all the dry ingredients together in large bowl.
  • Make well in center of mixture. Pour in the liquid ingredients, mix together well. The dough will be lumpy!
  • Put dough in large, greased bowl. Cover with plastic wrap and allow to rise for several hours or until at least doubled in size. Feed starter and leave out at room temperature until dough is ready to knead.
  • When dough has risen, punch it down. Knead the dough on a well floured surface.
  • Place dough in a greased and floured loaf pan.
  • Butter the top of the loaf and cover the pan.
  • The dough needs to rise again. It will probably take about an hour (if you used rapid rise yeast). You'll know it's done when the top of the loaf flows higher than the ridge of the pan.
  • Heat oven to 350 degrees. Bake for 35 minutes.
  • Remove bread from pan and let cool on a wire rack.

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Recipe#2

Ingredients

2 1/2 cups bread flour
3/4 cup sourdough starter at room temperature
1/2 cup warm water (110-120, if not using a machine/80 degrees if using a machine)
2 tsp sugar
3/4 tsp salt
1 package active dry yeast

The Preparation

  • Mix all the dry ingredients together in large bowl.
  • Make well in center of mixture. Pour in the liquid ingredients, mix together well. The dough will be lumpy!
  • Put dough in large, greased bowl. Cover with plastic wrap and allow to rise for several hours or until at least doubled in size. Feed starter and leave out at room temperature until dough is ready to knead.
  • When dough has risen, punch it down. Knead the dough on a well floured surface.
  • Place dough in a greased and floured loaf pan.
  • Butter the top of the loaf and cover the pan.
  • The dough needs to rise again. It will probably take about an hour (if you used rapid rise yeast). You'll know it's done when the top of the loaf flows higher than the ridge of the pan.
  • Heat oven to 350 degrees. Bake for 35 minutes.
  • Remove bread from pan and let cool on a wire rack.

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