Why You’ll Love This Mom’s Sourdough Bread Recipe
You’ll love Mom’s Sourdough Bread Recipe not just for its delicious taste, but also for the rewarding process it involves.
From creating the starter to watching the dough rise, every step feels like an accomplishment. There’s something magical about nurturing the yeast and letting it develop its flavors.
When you finally pull that golden loaf from the oven, the aroma fills your home, and you can’t help but feel proud. I enjoy sharing this bread with family and friends, knowing they appreciate the effort.
Trust me, once you’ve made it, you’ll want to bake it again and again!
Ingredients of Mom’s Sourdough Bread
When it comes to making Mom’s Sourdough Bread, having the right ingredients is key to getting that perfect loaf. This recipe is a delightful mix of familiar pantry staples and a few special additions that really bring out the sourdough flavor. You’ll need to gather everything ahead of time, so you can dive right into the process without scrambling around the kitchen.
Trust me, you want to be ready when that dough starts to rise, because the anticipation is half the fun.
Here’s what you’ll need:
- 1 cup water
- 1/2 cup sugar
- 3 tablespoons instant potato flakes
- 1 cup warm water
- 1/2 cup canola oil
- 2 teaspoons salt
- 4 tablespoons wheat germ
- 2 cups whole wheat flour
- 1 teaspoon instant yeast
- 4 cups bread flour
Now, let’s talk about these ingredients a bit. Those potato flakes? They might seem odd at first, but they help create a tender crumb which is totally worth it.
And then there’s the wheat germ, which adds a nutty flavor and packs in some nutrition, making you feel a little better about indulging in a slice (or two).
Oh, and don’t forget that active starter; it’s the heart and soul of your sourdough. If you’re like me and sometimes forget to check your pantry, make sure you have everything in stock before you roll up your sleeves and get baking.
That way, you can enjoy the whole process without the last-minute dash to the store. Now that we’ve got the ingredients down, let’s move on to the fun part—how to make this delicious bread.
How to Make Mom’s Sourdough Bread
Making Mom’s Sourdough Bread is like starting a little culinary adventure, and trust me, it’s worth every minute spent waiting for that dough to rise. So, let’s roll up our sleeves and get started.
First things first, grab 1 1/2 cups of your active sourdough starter — you’ve been nurturing it, right? If your starter has been sitting in the fridge, make sure it’s had some time to wake up and get bubbly. In a large mixing bowl, combine that starter with 1 cup of warm water, 1/2 cup of canola oil, 2 teaspoons of salt, and 1/2 cup of sugar. Give it a good stir to mix everything together; it should start to look a little frothy and inviting.
Now, here comes the fun part: adding the flour. Start by mixing in 2 cups of whole wheat flour, followed by 4 tablespoons of wheat germ, and then sprinkle in that 1 teaspoon of instant yeast. The dough will begin to come together, but it’s not quite done yet. You’ll need to incorporate 4 cups of bread flour, but here’s the kicker — you might’ve to knead in the last 1 to 2 cups by hand because the dough will get a tad tricky to stir. I like to think of it as a mini workout; who needs a gym membership when you’re making sourdough?
Once you’ve got a nice, smooth dough, cover the bowl with plastic wrap and let it sit on the counter for about 8 hours. This is where the magic happens, as the dough slowly rises and develops that signature sour flavor.
After it’s had its beauty sleep, gently punch it down (yes, I said punch — it’s very therapeutic), divide it into two equal halves, and place each half into greased 8 1/2 x 4 1/2 loaf pans. Cover them again and let them rise for another 7 to 8 hours.
Finally, preheat your oven to 350 degrees and bake those beauties for about 30 minutes, or until they reach an internal temperature of 190 degrees. The golden crust and delightful aroma will be the final rewards for your patience.
Once they’re out, let them cool for a few minutes before slicing — if you can resist the temptation to dig in right away. Enjoy the fruits of your labor, and maybe even share a slice with someone special.
Mom’s Sourdough Bread Substitutions & Variations
Exploring substitutions and variations for Mom’s Sourdough Bread can be a fun way to customize the recipe to fit your tastes or dietary needs.
For a nuttier flavor, I sometimes swap in spelt flour for half of the bread flour. If you want a sweeter bread, adding honey or maple syrup instead of sugar works great.
I’ve also experimented with adding seeds, like sunflower or flaxseed, for extra texture. For a gluten-free option, using a gluten-free flour blend can yield tasty results, though it may take some experimentation.
Just remember to adjust the liquid as needed! Enjoy getting creative!
Additional Tips & Notes
Although baking sourdough bread can seem intimidating, I’ve found a few additional tips that can make the process smoother and more enjoyable.
First, always use a kitchen scale for accurate measurements—this guarantees consistency.
Second, keep your starter active; feed it regularly to maintain its strength.
If you’re short on time, you can let the dough rise in the fridge overnight.
Finally, don’t rush the baking; let your bread cool completely before slicing to avoid a gummy texture.
Trust me, these small adjustments can elevate your sourdough game, resulting in a loaf that’s both delicious and beautifully textured!