Sour Dough Bread

Sour dough breads can be yummy, chewy and sour depending on how they are made.  My husband and children often do not like the usual sour dough recipies.  Though I enjoy just about all of them.  When I was 16, I went to San Fansico and ate the most delicious sour dough breads and sandwiches right on Fishermans Worf.   I have enjoyed them ever since.  There are many health benefits from using soaked flours and fermented foods.  Check out the information on the Weston A Price foundation website for more information.

Over the years I have experimented with making wild fermented dough using different flours, including rye.  But I never found a good recipie that my family liked.  The other day, I was laying in bed just about to drift off to sleep and an idea occured to me.  I got the courage to experiment and it is a winner!

Below is a kid friendly version I came up with to get some of the benefits of sour dough bread into our family diet.

I experimented and made my own sour dough bread starter recipe:

Ingredients are available through Weiser Natural Foods 
2 cups left over potato water
1  pkg of active dry yeast
1 cup of flour
2 tbs. sugar (any will do: sucanat, rapadura, evaporated cane, white, etc.)
 
In a plastic or glass bowl, stir together, cover and let set overnight.  For the next five days, every twelve hours, stir in 2/3 cup flour and 1 tsp sugar.  Just stir and cover each time and leave on kitchen counter.  On the last day add 2/3 cup flour, 1 tsp sugar and 1 cup warm water.  Divide, and refridgerate to use as needed.  I took one third to make the recipie below.  The other two thirds filled a quart jar.   Watch out, it can overflow in the refridge so leave plenty of room.
 
Next time, to replenish what is used, replace what you took with 1 cup flour and 1 cup water (or potato water) and 1 tsp sugar, stir with a plastic spoon, then leave on counter for several hours to allow yeast to eat, then refridgerate till needed.  To increase the amount of starter, just continue to leave on counter and feed with the above ratios every few days.  Then package some up to share!
or refridgerate to make it go to sleep untill you are ready to use it.

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Delicious Sour dough bread recipie:
Makes 2 loaves

1 1/2 cup starter (my potato 5 day culture ) version 
4 1/2  (to 5 1/2) cup prairie gold white whole wheat bread flour or flour of your choice.  The lighter the flour, the more likely the children will enjoy it if they aren’t fond of whole wheat breads.
1 TBS active dry yeast
 1 tsp sea salt 
1/2 cup warm water
1/2 cup warm milk
1/4 cup melted butter
1/4 cup raw honey (optional)

Mix water, milk, honey, and butter together.  Add to the starter.  Then add dry ingredients.  Need all together for about 8 minutes. Cover and let rise in a warm place about 1 hour.  Punch down and need again.  Shape into loaves and place in pans.  Cover and let rise in a warm place about 30 minutes.  Bake at 350 degrees for 30 minutes.  Can also cut recipie in half and use a bread machine to need and bake 1 loaf.

My children love eating this with raw honey and grass fed butter and a glass of raw milk.   Sometimes we change it and spread with natural peanut butter, or a fruit only spread like blueberry.  A nutrient dense snack!  Or serve with some fresh fruit, carrot sticks and cheese and have a yummy and simple breakfast or lunch.

Another use for this sour dough bread:

Make Yummy Breakfast Rolls with kefir frosting.

The night before:
With rolling pin on a floured surface, roll out into a rectangle about 1/4 inch thick.  Spread with an amount of soft butter, cinnamon and sugar of your choice.  We used sucanat sugar in this one.   Roll up and slice rounds about 2 inches thick.  Place in an oiled 9 x 13 glass cake pan.  Cover and let rise on the counter overnight.  In the morning, uncover and bake at 375 degrees for 25 to 30 minutes.  Cool part way and serve warm with Kefir Frosting.  
1/4 to 1/2 cup milk kefir
2 cup powdered sugar
1 tsp vanilla

It is so rich and delicious the kids ( and husband ) won’t even know they are eating healthy food. 

variations / spread with:
peanut butter and top with a peanut butter kefir frosting
raisins
berry blend or berry spread (like a jam)
cream cheese
cream cheese and fruit or fruit spread
shredded cheese
pizza sauce, pizza toppings, shredded cheese
cooked chicken, chopped brocoli, or chopped spinach
cooked turkey sausage, scrambled eggs, and cheese

OR any variation you can think of.

If using meat or eggs in your toppings, you should let the dough rise part way overnight in the refridgerator, and then two hours or more on the counter before baking.  This would work well if you are planning to use these rolls for lunch or supper.  Or just get up extra early to set them on the counter to rise for breakfast.

You can also leave the honey out and roll this dough out into a yummy pizza crust or bread sticks or roll into balls for hamburger buns.  So many different options.

Enjoy!

Please share.
This entry was posted in Fermented Food, Nutrition-Food-Recipes, Science on by .

About Melinda Weiser

I am a sinner, saved by grace. I am on a journey and offer to share my story with the hope that it will bless you. My one desire is to bring glory to my creator. I am a wife and the mother of 6 children, plus two in heaven. I enjoy homeschooling, research, teaching, homesteading, natural gardening, grass based farming, cooking, fresh raw milk, herbs, children, midwifery, and music. I am a writer, biblical mentor, and also work part time in the healthy foods and vitamin business www.weisernaturalfoods.com I have a BSW degree from Kansas State University, and trained professionally as a medical social worker, biblical counselor, tutor, and vocal performer. Thank you for stopping by to read about our homeschool and family life adventures. Be blessed!

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