Robert’s Excellent Sourdough Bread
See more in Loaf Recipes, Sourdough Recipes
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sourdough starter -- fed and bubbly 3 1/2 cups white flour 1/4 cup water 1/4 cup warm milk -- plus 2 tablespoons 1 1/2 teaspoons salt 1 tablespoon sugar 1 tablespoon vegetable oil Place the sourdough starter in your machines fully assembled pan with 1/2 cup of the flour and the 1/4 cup of water. Set the machine for the dough or manual cycle and press start. After 15 minutes of kneading stop the machine. All the starter to batter to proof until doubled in bulk. Place the rest of the ingredients in your pan, select the basic or white cycle and press start. Description: "This bread has a wonderful taste and texture. Because of the sourdough it keeps well too." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 2g Fat (10.2% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 270mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : It is very important that your starter be a fast one and very active. That is why I highly recommend that you purchase the Russian culture from Sourdough International (http://www.sourdo.com) it is the only one I have found that is fast enough to work in the bread machine without commerical yeast, which you do not want to use. You need to make sure that your starter has been activated correctly and is ready to go. See last weeks recipe and handout at http://www.breadmachinedigest.com/recipe_club.html to download the information for getting your starter going. I made the bread the other day using the Russian culture and it came out wonderfully without using any commerical yeast. If your using another starter like one the did yourself or you don't know how fast your culture is make this recipe and see what it does. You should end up with a loaf like any other white bread made with commercial yeast. If you end up with a short stubby loaf and you don't want to purchase the Russian culture then you can add 1 tsp of instant active dry yeast to this recipe. Never ever add commerical yeast or any thing other than flour and water to your culture.
Tags: bread, recipe, sourdough
The above mentioned receipe (Roberts Excellent Sourdough Bread) mentions “seeing last weeks receipe and habndout” to get your starter going. How do I find this handout?
Sran Boster May 28th, 2008 at 2:07 pmDid anyone ever find out where to get handout to see how to get sourdough starter going? I want it too.
Marnie August 30th, 2008 at 9:00 pmCan I just say Yum! my machine makes a smaller loaf so I divided this recipe in half. My starter is one I made myself, and what I did different cause my house tends to get cold is to let the 2nd stage rise overnight.
Sharon November 22nd, 2010 at 7:42 amOh and I also replace the oil with butter, and used self rising flour on the 2nd half. every other recipe that I’ve tried my machine has had trouble baking it, the center was being doughy, not this recipe, now that I turned my oven on without needing it, I’ll go and turn it off. Oh and my starter doesn’t rise fast, that’s ok, cause I got a good sourdough taste.
If I order the Russian sour dough starter do you know if they give instructions on how to keep it going? What do you do to keep your starter alive?
diane December 15th, 2010 at 6:21 pm