Sourdough Bread Recipe
Origins Of Sourdough Bread Recipe
Sourdough was first used sometime around 6,000 years ago. Our ancestors discovered how they could boost the leavening and fermentation of grains which are then used for brewing into drinks or to be baked into bread. A small portion of the fermented grains were then saved as a starter for the next batch of bread dough fermentation. The piece of sourdough that is kept is known as the sourdough starter and the bread made from mix the starter with the dough is called sourdough bread.
What is Sourdough?
A sourdough starter is a natural leaven, a mix of liquid and grains where wild yeasts and bacteria are able to increase and thrive causing the flavor to develop and to leaven the bread dough. The yeasts thrive naturally on the surface of fruits, grains and vegetables in the ground and encouraging the good yeasts on the grain leads to a good and well flavored dough. The good bacteria are specific strains of the benign bacteria Lactobacillus.
The good yeast and lactobacilli bacteria are able to live peacefully in a symbiotic relationship. Rather than competing with each other yeast can in some cases actually help feed lactobacilli. The lactobacilli create an acidic environment that is beneficial to the development of the yeast. Acids within the yeast culture serve as an antibiotic so the lactobacilli provides a protective environment for the yeast to develop. The Lactobacilli provide an additional benefit by helping the bread to rise as well. Bacteria are in layman’s terms, similar to yeast they digest simple sugars locked into the flour and give off carbon dioxide and ethanol in the process. Acetic and lactic acids are created and these add flavor to the bread though sometimes the bread can end up with a sour tang because of sourdough used.
The Sourdough Bread Recipe
The ingredients needed to produce sourdough bread are 2 cups of all-purpose flour, 1 packet or 2.25 teaspoons of active dry yeast, 2 teaspoons of granulated sugar and 2 cups of warm water (about 110 to 115 degrees F). Whole wheat flour gives excellent results. Whole wheat sourdough can take a while to see results but it will be reacting though whole wheat flour bread may not rise as well as other bread flour mixes using white flour. It is best to allow for a longer rising period but you can use a mix of whole wheat flour and white flour which promotes rising and makes a tasty loaf.
More Sourdough Bread Making Tips
Adding sugar to the mix will help encourage the yeast to grow and develop since the yeast feeds on sugar to get extra energy and grows faster. The dough will rise by as the yeast feed on the sugar and give off the gases which encourage the dough to increase in size. As the yeast feeds on the sugars inside the flour they are releasing carbon dioxide in the process. If you do add sugar you should only add a small amount and another tip is that if your local water supply contains chlorine, you can try using bottled water in the recipe. The reason we do not want chorine in the mix is that it can kill off the fermentation of the yeast development. If you let the water stand for a day before use this may allow the chlorine to gas off into the atmosphere.
To prepare the dough you should mix the yeast, sugar and flour together in a clean bowl. Ceramic or glass bowls seem to work best and it should be large enough to contain to contain about two quarts. Stir in the water bit by bit and continue mixing until you create a thick, not runny, paste. Cover the container with a dish cloth or similar clean material and allow to sit at 70 to 80 degrees F. If you place it in a temperatures higher than around 100 degrees Farenheit you risk killing off the yeast. Now, just keep an eye on the mix to see that the yeast makes the dough rise until finally you get to bake your bread.
