I've been making sourdough bread for months now. For years I tried to make a homemade bread that Josh would use for sandwiches. He always would say it was too heavy or crumbly. After a couple weeks of sourdough bread making I could finally make sandwiches for him with homemade bread!
I am now sharing a recipe I tweaked from the "Food for Life" cookbook. My friend, Kim, accidentally used all milk for the liquid one day and her bread was better than ever. So now I use all milk instead of part water. Thanks Kim!
My first loaves that made me so proud - but were dense and heavy:)
Scored loaf ready for baking.
The loaf that finally turned out. Most times they look like this -
but there can be fluctuations depending on the weather.
I make cinnamon rolls and pizza dough with the same dough recipe.
It's so handy to mix up one recipe and make
different baked goods from the same dough.
2 cups sourdough starter
1 1/2 cups whole milk
2 Tbsp. butter, melted
2 Tbsp. honey
5 - 5 1/2 cups King Arthur unbleached flour
2 1/2 tsp. sea salt
In a Kitchen Aid mixer with the dough hook,
knead first five ingredients for 3 minutes.
Cover your mixing bowl with a cloth and
let dough rest for 20 minutes.
Uncover; add salt and knead for 5 minutes.
Place dough in a large bowl that has a lid. Grease
bowl and dough with oil. Cover and let raise
4 hours or until doubled in size.
From this point you can make pizza or cinnamon rolls.
For bread: Divide dough in half and shape into two loaves.
Place in greased bread pans and place loaves in a big container
with a lid and let raise again until doubled.
Score loaves and bake at 375 for 25-30 minutes or until
the center registers 195. I cover my loaves with foil around
20 minutes so they don't get too brown.
Cool on baking racks and freeze one loaf for later that week.
I hope you enjoy!