Sourdough bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
6 1/2 cups Flour (I use unbleached all purpose flour or bread flour)3 Tbsp salt3 Tbsp dry yeast3 1/2 cups warm water (more or less depending on your dough)
Mix all ingredients in a large (about 1 gallon) container. Adjust amount of warm water, depending on how dry/humid your air is. You want to end up with a sticky, gooey, stretchy dough.
Leave out for 2 hours to rise.
Put in fridge, and allow to ferment and develop into sourdough. It can be kept in the fridge for a few weeks.
When ready to bake, pull off walnut sized lumps, smooth them into balls, flatten them a bit, and put them on a flat pan lined with parchment paper. Let rest for an hour or so, then bake at 350 F, for 20 mins. Flip them over, pierce with a knife once each, and bake for another 12 minutes. Allow them to cool... this finishes the baking. Slice in half, like an English Muffin, and warm in the toaster-oven.
Serving Size: makes about 36 sourdough rolls
Number of Servings: 1
Recipe submitted by SparkPeople user CHRISPMART.
Leave out for 2 hours to rise.
Put in fridge, and allow to ferment and develop into sourdough. It can be kept in the fridge for a few weeks.
When ready to bake, pull off walnut sized lumps, smooth them into balls, flatten them a bit, and put them on a flat pan lined with parchment paper. Let rest for an hour or so, then bake at 350 F, for 20 mins. Flip them over, pierce with a knife once each, and bake for another 12 minutes. Allow them to cool... this finishes the baking. Slice in half, like an English Muffin, and warm in the toaster-oven.
Serving Size: makes about 36 sourdough rolls
Number of Servings: 1
Recipe submitted by SparkPeople user CHRISPMART.
Nutritional Info Amount Per Serving
- Calories: 3,047.5
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 20,989.2 mg
- Total Carbs: 635.3 g
- Dietary Fiber: 28.8 g
- Protein: 91.1 g
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