Quick-Start Sourdough Breads

Get tangy flavor for baked goods in half the time
Quick-Start Sourdough

Think sourdough breads can only be made by professional bakers or by using pricey sourdough starters? Think again. Flour, water, and a little quick-rising yeast can yield the complex flavors of sourdough in just a few days if you follow the quick-start method.

These recipes rely on a three-day sourdough starter, then an overnight sponge (the starter mixed with flour, liquid, and a sweetener to feed it) that allows the dough to fully absorb liquid and develop gluten, the protein structure giving wheat-based bread doughs the springy, chewy texture everyone loves.

5 Tips for Sourdough Success

1. Plan ahead. It takes two to three days for the Shortcut Sourdough Starter to ripen and develop flavor. If it isn’t bubbly or has an off aroma, discard and start over.

2. Check the temperature. If your starter sits in a space that’s warmer than room temperature (72°-74°F) it may require more flour and less water to ferment; cooler temperatures slow development, which may require an extra day of fermenting.

3. Make feedings work for you. Sourdough starter should be fed at roughly 12-hour intervals, but you don’t have to set your alarm clock. Instead, find times that work best for you—say, just after breakfast and just after dinner.

4. Keep it going. Store extra starter in the fridge, discarding half and feeding it equal parts flour and water once a week. For example, if you have 1/4 cup starter, stir in no more than 1/4 cup each flour and water. Increase this amount incrementally over time.

5. Experiment! Sourdough starters are a matter of taste and preference. Experiment with different types of flours and allow them to develop over longer and shorter periods of time to find your favorites.

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Shortcut Sourdough Starter

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This simple starter uses quick-rising yeast to begin the fermentation process. (Regular active dry yeast won’t work here.) If you double the recipe, you’ll have a starter you can keep on hand in the fridge. You won’t see nutritional information listed for this recipe, as it’s not meant to be

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Blueberry Sourdough Pancakes

Blueberry Sourdough Pancakes

These fluffy pancakes have a subtle sourdough tang. Don’t worry about letting the milk sit out all night in the batter; consider it another type of flavor-building fermentation. If your berries are tart, add 1 Tbs. sugar to the batter. Serve the pancakes with maple syrup.

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sourdough sandwich loaf

Sourdough Sandwich Loaf

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This simple loaf is hard to resist straight out of the oven. If you like an assertive sourdough flavor, let your starter ripen at least three days. The riper the starter, the paler in color your loaf will be—acidic batters and doughs resist browning. Tasty enough for a dinner bread

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Honey-Wheat English Muffins

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Traditionally, English muffins are made with a batter that is poured into rings on a hot griddle. This recipe simplifies the process with a soft dough that doesn’t require rings. Toasted, the muffin halves are chewier than store-bought brands; for crisper bread, wait a day or two before serving. The

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Multigrain Sandwich Loaf

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Tasty, nutritious sorghum and teff flours, well-known in the world of gluten-free baking, deserve a place in every baker’s pantry. If you can’t find teff flour, buckwheat flour is a good alternative.

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comments

For sourdough, ask anuord and see if any of your friends have a starter living in their fridge or cupboard. This is a mix of flour, water, natural yeast and bacteria that makes sourdough turn sour and rise.You use some of it to make dough, and feed some more flour and water to the remainder and it re-grows. It's like having a very boring pet you can eat.Some people call it Amish Friendship Bread instead of sourdough. You can also buy a kit to make the starter on the internet.Once you have a nice living starter, you can check the internet for recipes.The basic recipe for sourdough is to use a regular bread recipe but substitute 1 cup starter for 1/2 cup each of the flour and water, and leave out the yeast. Quadruple the rising time, and make sure it has a nice warm place to rise. Mine rises on top of my stereo amplifier.

Rustam - 2012-05-02 20:58:45