Sourdough White Bread
I have found that using soughdough starter along with the yeast in this bread makes the taste and texture so much better. Be sure to use equal parts water and flour each time you feed your starter to give it the 50% hydration level called for in the recipe. You may use the starter directly out of the refrigerator, or feed it and leave it out on the counter a while.
Makes one large loaf.
- 3 1/2 c all purpose flour
- 2 1/4 tsp instant dry yeast
- 1 1/4 tsp salt
- 1 c water or buttermilk
- 1 c sourdough starter at 50% hydration
- In a large bowl, whisk together the flour, yeast and salt.
- Add buttermilk and sourdough starter; mix with a wooden spoon until it all comes together in a dough ball.
- Turn out on a board. Knead 5 minutes, using as little flour on the board as possible.
- Place dough in the same large bowl and cover. Place in a warm place 1 hour, or until doubled in size.
- Oil or butter a large loaf pan. Shape into a loaf form.
- Place dough in prepared loaf pan and tent with wax paper. Set in a warm place while preheating oven to 425 degrees F.
- After about 25 minutes, or when the dough has risen an inch above the rim of the pan, place in the center of the oven. Bake 32 minutes, or until browned on top and bottom.
- Cool completely on wire rack before slicing.