Baking A White Bread Using Your Sourdough Starter

I have shared a previous recipe for baking white bread using your sourdough starter. However, I have developed a much simpler recipe for this common household bread and share this with you in today's blog. As always, I will give advice for the use of alternative raising agents as well.

Add 4 cups (4 x 250 ml) White Bread Flour and 1 table spoon (12 ml) salt to a large mixing bowl.

Add 2 tablespoons (25 ml) sugar and mix well.
Alternative 1: If using Instant Dry Yeast, mix one packet with the dry ingredients.

Add 50 g melted butter.

Add a cup lukewarm water and one lightly beaten egg.
Option 2: If using Active Dry Yeast, add a packet to the lukewarm milk and allow it to froth up before adding it to the mixture.

Add 1 cup (250 ml) Sourdough Starter to the mixing bowl.

Bring the dough together.

Turn out on a lightly floured surface and knead for about ten minutes. Return to the bowl, cover with plastic and allow to rise to double in size.

Prepare two small bread tins, or one large one.

Knock the risen dough back by kneading it for another 5 minutes more or less.

Divide the dough in two and put in the tins (unless you are baking one larger loaf).

Optional: You may want to cut some diagonal grooves into the tops of the loaves for a better bake.

Once the dough has risen, preheat your oven to 200 °C and bake for about 30 minutes.

Remove from pan and cool on a wire rack.

Cover with a damp cloth to prevent a hard crust from forming.

Enjoy with butter, cheese and fresh preserves.

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.

Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
For more crafty ideas and great products, visit A Pretty Talent on Facebook.
Remember to keep nurturing your TALENT for making PRETTY things.
You can subscribe to this blog and receive regular updates by email by simply registering your email address at the top of the current blog.