Sourdough Bread

Hello friends! It's been awhile. Now that summer is nearing an end- I feel like I can breath again.

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. 

Sourdough Bread

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!

Hope