Wednesday, May 21, 2014

Made From Scratch Buttermilk Sourdough Bread (Recipe)

Something I've been enjoying lately is buttermilk sourdough bread.  My family really enjoys it, insists it be toasted with extra butter and garlic.  Hubby prefers I use a garlic press and put garlic in the dough as it runs through the hooks.

We love our breads!  LOL

To get this bread, it's a fairly easy recipe.

Take a cup of sourdough starter (if you don't have a home brew, you can start one and wait a week, or buy one at the store and follow directions for it).  This one is rye and has brewed going on 2 years.

Put that starter in a large mixing bowl.  If you're using dough hooks, this is a good time to put the bowl under the hook(s).

Now, take 1 to 2 teaspoons yeast and add it to the starter.  Add in a drizzle of honey or molasses to get the yeast happy and bubbly with excitement.  I personally use a lot of local honey, and in the winter time a lot of molasses.  Add 1/4 cup of warm water--whatever temp you can get out of the tap works.  Use the hook(s) and mix it all together, then let it sit until it gets foamy.

Once the mix is foamy and bubbling over with yeasty goodness, add in a cup of buttermilk.  I get ours through Braum's, which is a local dairy chain with amazing milk and cheese and ice cream.

If you're feeling adventurous, add in an egg.  I get ours from local folks, brown eggs and some with double yolks (sweet!!).

Then, put in a half cup of an oil--whatever oil you like.  I use mostly olive oil but if we're out, no biggie, I'll throw in what's available.

Mix that all together a few seconds, and then we start the flour.

Start with 4 cups of flour, kneading it all in as much as the hooks can handle.  Add more flour beyond the 4 cups until you get a dough that pulls away from the bowl and makes a ball.  Depending on the hydration of your sourdough starter, it could take 1 to 3 more cups of flour.  No biggie, just use the amount you need to get the job done.  Throw in a dash of salt, and keep on kneading.

Once all kneaded, put it into an oiled bowl and cover it.  It can take an hour, 2 hours, 8 hours to rise.  I've had all those depending on the temp of the house.  De-gas it and form into whatever loaf shape you're wanting, and let it rise again.

Bake at 350 F for about 30 minutes or until golden and hollow sounding.  I highly recommend putting a pan of water in the oven when you preheat, to add moisture to the heat and get a higher (usually) rising loaf.

When it's done, take it out, pop it out of the pan, butter the top and let it cool.  Slice up and enjoy!

Shared at:  The Modest Mom

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