Basic Sourdough Bread

Here is a  basic  sourdough  bread  made  using   the  100% hydration  starter .   If you are interested in making  your  own  here is  the  starter recipe .   This  is a   simple  recipe  involving  only 4  ingredients – flour , water ,  salt and  the  yeast (starter) .   This   recipe  adapts  well to  additions  an  can be  made into a  loaf , rolls  ,  boule  or  any shape  you wish .  My favorite   way is  to bake it  in a   covered  pot / dutch oven .   Absolutely  delicious  and  unbelievably simple ..

 In a  large  mixing  bowl (or  in the  stand  mixer  bowl)  add the   sourdough  starter ,  flour , salt  and   water .  Mix  gently   till  all the  flour is  mixed in, knead  for  1  minute  if  necessary .  Cover  and  let  rest  for  at  10 to 20 minutes .

Uncover  and  knead  the   dough   for  about  10 minutes . Add  more  flour  only if  the   dough  feels  too sticky .  As    you kneed  the   dough becomes  more  soft  and   pliable . Remember when  it  comes  to bread  dough  a little wet  is preferable  to  dry .  Perform a    windowpane test  to  determine if  the   dough has  been  kneaded  enough .   Form the dough into  a ball and  transfer to a  lightly oiled  a  bowl  cover  and  set  aside .

A  quick word  on the   windowpane  test .  This  is  used  to  determine  if  the   dough is  kneaded   enough  and  can be  used  with with  100% flour  of  predominantly flour  dough . Take a  small  golf  ball / lemon sized  dough .  Hold it between  the   thumbs  and  fingers  of  both  hands  and  stretch gently and  evenly  in all  four  sides . The  dough  should  stretch   without  tearing . Hold  this   film of  dough   against a  light  source   and  it  should  filter  light  through  .  If  it   tears  the  dough  needs  more  kneading   to  form  sufficient  gluten network .  Keep in  mind  though , over  kneading  will  destroy the  fragile  gluten  strands .

 Doughs made with  wild yeast starters like Sourdough  starter    take  longer  to rise . Of  course  you  can  keep it  in a  warm  place  to  speed  up  rising ,  but  it  will still take  longer  than   the  commercial  yeast  counterpart .  This   dough   will take  anywhere  from 2  to 4  hours  to  double  when  left  at room  temperature . Alternately it  can  be  kept  in the  fridge  for  12  to 24  hours  to rise . The  longer  rise   will  yield a  more  flavorful  bread.
If the   dough is  in the   fridge , take  it  out  and  let  it   come  to  room  temperature (about 30 minutes or  so ).  Punch down  and  knead lightly for a  minute .   Form  the  dough into the  shape  you like .  The amount of  dough  will be  good  for a  9X5  loaf  pan   with  a  bit  leftover  for a   bun or  so .  I like  to make  these  into  free  form rolls  or  boules .  Here I  have  used a  7 inch   round  casserole  dish  to make a  round loaf .
Let  rise  for   around  1  hour   till  the   dough  is  almost  doubled .


When   almost  ready   to  bake , preheat  the  oven to 400ºF  (200º C).    Just  before   transferring  the   dough into the  oven   score  the   top to help with  even  rising .  Place  in  the middle  rack  and  bake  for  10 minutes .  Reduce  the  temperature  to 350º F (170º C )  and  bake  for  another  30 to  35  minutes   or  till  done .
If  you  are  making  rolls or   smaller  loaves   the  baking  times   will be  shorter .  Check    the  loaves  earlier and  adjust  times accordingly .
This is the   boule  out  of  the  oven . It  has  risen  well ,  and  a  nice golden  brown  crust .  Let   the  bread  cool  in the pan for  5  minutes ,  transfer  to a  wire  rack and  cool  completely  before   slicing .
Yum !!
Yum !!

The  flavors   will  vary slightly depending  on   how  mature  the  starter is.  Regardless  there  will be   marked  difference  in  aromas  and   texture   compared  to  commercial yeast  bread .

Enjoy   !!

Notes :
In the  recipe the  measurements in  volumes  are  approximate .  Add  more/less flour/water  as  necessary   when  kneading .

If  bread  flour  is  not  available  , AP flour  or  any other wheat flour   with  good  protein  content   will work  well in this  recipe .

Red Pepper Jelly

Prep Time: 10 minutes

Cook Time: 15 hours

Total Time: 24 hours

Yield: Three 8oz Jars

Red Pepper Jelly


Red Pepper - 3 big (500 gms)
Red Chili Flakes - 1 Tsp (To Taste)
Pectin - 3 Tbsp (See Notes)
Sugar - 2 1/4 C
Salt - 1/2 Tsp
Apple Cider Vinegar - 1/2 C


Sterilize the jars an have them waiting .

Clean , core and chop the red pepper into 1" pieces . Coarsely blend the peppers . Mix pectin with 1/4 C sugar and set aside.

Mix 2 c sugar pepper , chili flakes , salt and vinegar in a large pot . Bring the mix to a rolling boil . Keep the pepper mix boiling for 5 minutes.

Reduce heat and add pectin mixture while constantly stirring the mix . Bring back to rolling boil and boil for 2 minutes . Keep stirring to prevent the mixture from adhering to the bottom , The mix should thicken a bit .

Turn off heat and pour into waiting jars . Cover and process the jars . If not processing set aside to cool and refrigerate once cooled . Once opened store in the fridge.


Check blog notes for non pectin version

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