HOW TO MAKE SOURDOUGH BREAD
When I mix up my Prairie Sourdough Bread I prefer to use my stand mixer to knead the dough. If you happen to have a bread maker, you could use the dough setting and knead the dough that way. But don’t worry…if you don’t have either of those appliances you can still make this bread! Simply mix the dough up in a large bowl and then knead the dough by hand for about 5-6 minutes. This Prairie Sourdough Bread is so tasty, and you will love it.
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Sourdough bread which dates back to ancient Egypt, was a prairie staple when our pioneers drove covered wagons across America. Starter dough was a prized possession in the Southern and Western parts of America during its birth as a nation. Prized by both our pioneers and camp cooks of the 1800s on cattle drives, sourdough starter took on a legendary quality. At that time San Francisco, CA became associated with the sourdough movement, as it were when master bakers from the French Boudin family located there and opened a bakery. They became famous for their bread with the ‘unique’ sourdough flavor.
A basic sourdough bread recipe was always valued. The sourdough origin cannot be verified but it is quite old and the pioneers valued it greatly.
Our early European settlers had the right idea when they introduced the spontaneous fermentation process of sourdough starter for making baked goods. In more recent years sourdough bread has increased in popularity due to its higher nutritional aspects and tastier flavor. Sourdough bread also has a longer shelf life than some other loaves of bread do. It generally has fewer additives than other types of bread as well. As with the American settlers, sourdough bread continues to play a significant part in our food market and culinary pursuits.
How to Make it at Home
As with the early pioneers, sourdough starters are easy to maintain, and with our modern consumer demands for natural foods on the rise, no pun intended, sourdough bread is still a highly prized commodity.
We recommend buying a digital thermometer. Most bread should remain in the oven until it reaches an internal temperature of 195° to 205°F
Read about the science of breadmaking here.
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Light Party Sangria recipe here.
Prairie Sourdough Bread
- 1 stand mixer
- 2 loaf pans
- 1 digital thermometer
- 1 1/2 cups warmed milk 110-115 degrees Fahrenheit
- 2 1/2 teaspoons instant yeast
- 1 cup sourdough starter
- 1/4 cup canola oil
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking soda
- 4 1/2 cups bread flour plus an additional 1/2 cup for handling the dough
- 2 tablespoons canola oil for brushing the tops of the loaves
- Pour the warmed milk into the bowl of a stand mixer. Sprinkle the yeast over the milk.
- Add the sourdough starter, canola oil, salt, sugar, baking soda and flour.
- Using the dough hook, mix the ingredients on medium speed until they are combined. Then set the mixer to medium speed and knead for 4-5 minutes. The dough should be slightly tacky to the touch. If you think the dough is too wet, add additional flour 1 tablespoon at a time, being careful not to add too much flour.
- Transfer the dough to a large bowl sprayed with cooking spray. Cover the bowl and allow the dough to rise in a warm place for 30 minutes or until double.
- Divide the dough into to loaves and place them in greased 8×4 or 9×5 loaf pans.
- Cover the loaf pans and allow the dough to rise for another 20 minutes.
- Preheat the oven to 400 degrees Fahrenheit.
- Uncover the bread pans. Brush the top of the dough lightly with oil.
- Bake the bread loaves for 25-30 minutes. The top should be golden brown and the loaves should sound hollow when you tap it. Most bread should remain in the oven until it reaches an internal temperature of 195° to 205°F.
- Allow the loaves to cool 10 minutes in the pans, then move them to a wire rack to cool completely.
- Store in an airtight container.
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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A sourdough starter is a mixture of flour, water, natural yeasts, and bacteria that is used to make homemade sourdough bread. The starter is created by mixing together flour, water, and other desired ingredients depending on the recipe used. Once the ingredients are combined they must be left to ferment over time which in turn will create bubbles of carbon dioxide gas indicating the starter is active and ready to use.
Sourdough bread is a type of bread made through the process of natural fermentation. Its unique flavor and texture come from a combination of wild yeast and bacteria, often referred to as “starter cultures.” The starter is mixed with flour and water, then left to rise and ferment slowly over time until it develops its characteristic sour taste. Sourdough bread is also easier to digest due to the fermentation process that occurs when making them, making them popular among those looking for healthier alternatives to conventional bread.
Yes, homemade sourdough bread can be a healthy addition to your diet. Sourdough bread is made with natural fermentation over time instead of commercial yeast, and this process helps break down gluten and increases the bioavailability of certain vitamins and minerals like calcium, iron, phosphorus, and zinc.
To keep your sourdough bread fresh, wrap it in a kitchen towel, or place it in an airtight container. Avoid storing it in the refrigerator, as this can dry out the crust and the crumb. Finally, make sure to store your bread away from sources of heat, such as an oven or stovetop.
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