Grandmother Sourdough Bread...

Did you think I had disappeared? Well, technically, I didn't disappear, but I we've been extremely busy these past couple of weeks. With a fiddle contest, a funeral, family staying with us...things were crazy. Not to mention that we had to get everything caught up so that we could attend the National Old Time Fiddler's Contest (which was this week). We're home now, and trying to get caught up on the garden and yard...housework, laundry. There is so much to be done. I'm still behind on blogging, but it is going to take me a bit to get through all of my photos, but here is a small post for now.

One of the things I missed most about being away from home, is not being able to have fresh bread. The kids missed it too, so today we mixed up a few loafs for lunch. This has quickly become another of my favorite bread recipes. It is called Grandmother Bread, and I love to make the sourdough version of it, using half white and half freshly ground wheat flour. 

Grandmother Sourdough Bread (from Chickens in the Road)

-1 1/3 cup  sourdough starter
-2 2/3 cups warm water
-1 tablespoon yeast
-1 teaspoon salt
-1/4 cup sugar
-1/2 teaspoon baking soda
-8 cups flour* (I use half whole wheat and half white)

*Flour measure is approximate–you may need slightly more or less. Use what you need to get a good, pliable ball of dough.

I usually take my sourdough starter out of the fridge and let it sit on the counter the evening before, then before bed, I feed the starter and let it sit over night. The next day, I'm ready to make my bread. Dissolve yeast in warm water. Add to mixer with starter, salt, sugar and soda. Mix well. Slowly add flour until dough pulls away from sides of bowl. Knead well  and place in a large greased bowl. Cover with a damp towel and allow to rise in a warm place for about 1 hour. Punch down dough and shape into three loafs (the original recipe says two, but I get three loafs no problem). Place into greased bread pans and cover again. Allow to rise 30 minutes and then bake at 350 degrees for 30 minutes.

Comments

[Danielle Dunavant]

I am a little confused about why you are using yeast in the bread recipe. I thought the whole idea of having a starter is to substitute a natural yeast rather than the store bought kind. Can you elaborate a little on this please? I do LOVE the bread recipe! The dough is so soft and easy to work with and it tastes wonderful! Thank you for the blog. II hope you still monitor this site!!

[kristina]

I ordered Einkorn wheat berries and am looking for recipes for making sourdough bread with them. Would the recipe be the same with Einkorn wheat? Have you ever used this wheat before?

[Tara]

How do you feed your starter? And how long does it keep?

[Vickie]

Love this recipe.

[Rachael]

This is such a great blog!!! Really makes me hungry just reading and looking at the pictures : ) I recently baked my first loaf of bread and it was incredible!!! I used a starter my friend told me about. It's from Sourdough's International and now I have to spread the word! I loved it. Definitely going to order more when it comes the time.

[Chelcey]

Can u do this in a bread making machine? :)

[Keri]

Love your beautiful blog! It feels like a piece of home.

[[email protected]]

Sherelle, where do you find all your embroidered linens? I love them!

[JeanneP]

There is just something about hot, fresh home baked bread! Thanks for sharing! You ARE missed when you aren't around!! Glad to see you back!!

[kathryn]

Thank you, thank you, thank you!

[Gabrielle Cooper]

I missed your posts! You are probably one of two or three people in the blogging world who I look forward to reading the posts from. I don't care to read posts of those who want attention brought to themselves. I enjoy reading your posts because they are so passionable and it is like reading a Personal journal. Love it! Have a good week.