Ingredients:
3 c. flour (wheat or white)
2 c. water (85* If yeast is room temp, 105*if straight from the fridge... to get dough to 76*)
1 c. natural yeast or sourdough start (drain off extra water on top first)
1/4t. baking soda (to get rid of sour dough taste)
2 1/2 T. powdered milk
2 1/2 t. salt
1/4 c. sugar
1/4 c. oil
2 1/4c. flour
Notes: 1 c. sourdough start adds ½ c. water and ¾ c. flour, that is why those are reduced in the recipe.
The baking soda takes away the natural yeast bitter flavor.
The amount of flour in start compared to the total amount of flour in recipe affects the rising time.
⅛ flour from start will be a 5-7 hour first rise. The second rise is half the time.
You can bake everyday if you keep your start on the counter instead of the fridge and feed it once each day, after using it.
*Wheat start tastes milder if it has a higher hydration- 1:1 ratio...the start won’t double in bulk, just bubble and water will separate on top.
*This is my regular sandwich bread recipe, but subtract 1/2c water and 3/4c flour per cup of start used
HERE IS HOW I MAKE MY OWN NATURAL YEAST START:
MAKE OWN START
2 1/2 T. powdered milk
2 1/2 t. salt
1/4 c. sugar
1/4 c. oil
2 1/4c. flour
4 Loaves
Ingredients:
6 c. flour (wheat or white)
4 c. warm water
2 c. natural yeast or sourdough start
Ingredients:
6 c. flour (wheat or white)
4 c. warm water
2 c. natural yeast or sourdough start
½ t. baking soda
5 T. powdered milk
5 t. salt
½ c. sugar
½ c. oil
4 1/2-5 c. flour
5 T. powdered milk
5 t. salt
½ c. sugar
½ c. oil
4 1/2-5 c. flour
6 Loaves
Ingredients:
8 c. flour (wheat or white)
6 c. warm water
3 c. natural yeast or sourdough start
Ingredients:
8 c. flour (wheat or white)
6 c. warm water
3 c. natural yeast or sourdough start
¾ t. baking soda
½ c. powdered milk
2 ½ T. salt
¾ c. sugar
¾ c. oil
6-8c. flour
½ c. powdered milk
2 ½ T. salt
¾ c. sugar
¾ c. oil
6-8c. flour
Directions:
1. Drain off liquid from natural yeast starter.
Beat all ingredients with beaters except the last half of flour.
(use 105* water if starter has been in the fridge or 85* water
if start was on counter- get the dough to 76* for rising.
Drain off water on natural yeast first)
Beat all ingredients with beaters except the last half of flour.
(use 105* water if starter has been in the fridge or 85* water
if start was on counter- get the dough to 76* for rising.
Drain off water on natural yeast first)
2. Knead in the last half of flour for 5-10 min
(5 min- white flour, 10 min wheat flour)
(5 min- white flour, 10 min wheat flour)
(you may add 1T. more at a time until it pulls away from the bowl
or can be handled with oil on hands)
***Do NOT ADD too much flour. A stiff dough will not rise well.
3. Put oil on your hands, divide into 2 loaf portions
and place in an oiled container with lid
4. Rise 5-7 hours on warm counter-top or in oven (if the house is cold)
for 5-7 hours-until double (I mark the container with tape)
(can turn oven light on to get dough to 80* for a quick rise
or turn on for 1 min, then off to get dough to 76* or for a slow, overnight rise
(10-12hr) use cold water in recipe)
*For a very quick rise, you can add 1/4t instant yeast per loaf of bread
for a two hour bulk, then two hour pan rise
or can be handled with oil on hands)
***Do NOT ADD too much flour. A stiff dough will not rise well.
3. Put oil on your hands, divide into 2 loaf portions
and place in an oiled container with lid
4. Rise 5-7 hours on warm counter-top or in oven (if the house is cold)
for 5-7 hours-until double (I mark the container with tape)
(can turn oven light on to get dough to 80* for a quick rise
or turn on for 1 min, then off to get dough to 76* or for a slow, overnight rise
(10-12hr) use cold water in recipe)
*For a very quick rise, you can add 1/4t instant yeast per loaf of bread
for a two hour bulk, then two hour pan rise
5. Oil hands and bread pans. Punch down dough, and divide into loaves.
6. Rise approx. 3 hours in pans, covered with a towel,
on warm counter-top or turned off oven.
on warm counter-top or turned off oven.
7. Bake at 350 for 30 min (internal bread temp = 180/190*
temp goes up 4-5 degrees per additional minute)
temp goes up 4-5 degrees per additional minute)
***Do NOT OVERBAKE- it will be too dry.
I put mine on the lower half of the oven
I put mine on the lower half of the oven
8. Remove from pans with a spatula and cool on racks.
(Slice 16 for regular loaves)
(Slice 16 for regular loaves)
9. Freeze un-used loaves + defrost on counter for a couple hours
or microwave 2½ min
or microwave 2½ min
10. The regular 2 loaf size makes 24 rolls on a cookie sheet.
Bake at 375 for 15 min.
Bake at 375 for 15 min.
*Feed white flour (sourdough) start once a week with a 2-3 ratio of water to flour for 100* hydration:
1 1/3c sourdough start + 1 1/3 c. water + 2 c. flour to maintain 2 c. for use
or ⅔ c. start + ⅔ c. water +1 c. flour for 1 cup of use
or 1c. start + 1 c. water + 1 ½ c. flour for 1 ½ c. of use
1 1/3c sourdough start + 1 1/3 c. water + 2 c. flour to maintain 2 c. for use
or ⅔ c. start + ⅔ c. water +1 c. flour for 1 cup of use
or 1c. start + 1 c. water + 1 ½ c. flour for 1 ½ c. of use
*Feed wheat flour start (natural yeast), 2x/wk-
1st time= 1 c. start+ 1c. water+ 1 c. flour,
2nd time = 2 c. start + 2 c. water + 2 c. flour
--For baking 4 loaves of sourdough bread (white or wheat) once a week:
I use 2 c. start and feed the 1 1/3 c. that's left with 1 1/3 c. water + 2 c. flour
I don't have to feed it again midweek, though.
--For baking 6 loaves of sourdough bread every other week:
I use a big glass jar and use 3 c. start in the bread
I feed the remaining 1 c. start with 1 c. white flour + 2/3 c. water
One week later, I feed the remaining start with 1 1/2 c. flour + 1 c. water
The next week, I bake again.
--For baking 4 loaves of natural yeast wheat bread once a week:
I use 2 c. start on baking day and with 1/2 c. start that is left,
I feed it with 1/2 c. water + 1/2 c. wheat flour
4 days later, I feed it with 1 1/4 c. water + 1 1/4 c. wheat flour,
then I have enough (2 1/2 c) to use 2 c. again on baking day 3-4 days later
1st time= 1 c. start+ 1c. water+ 1 c. flour,
2nd time = 2 c. start + 2 c. water + 2 c. flour
--For baking 4 loaves of sourdough bread (white or wheat) once a week:
I use 2 c. start and feed the 1 1/3 c. that's left with 1 1/3 c. water + 2 c. flour
I don't have to feed it again midweek, though.
--For baking 6 loaves of sourdough bread every other week:
I use a big glass jar and use 3 c. start in the bread
I feed the remaining 1 c. start with 1 c. white flour + 2/3 c. water
One week later, I feed the remaining start with 1 1/2 c. flour + 1 c. water
The next week, I bake again.
--For baking 4 loaves of natural yeast wheat bread once a week:
I use 2 c. start on baking day and with 1/2 c. start that is left,
I feed it with 1/2 c. water + 1/2 c. wheat flour
4 days later, I feed it with 1 1/4 c. water + 1 1/4 c. wheat flour,
then I have enough (2 1/2 c) to use 2 c. again on baking day 3-4 days later
Notes: 1 c. sourdough start adds ½ c. water and ¾ c. flour, that is why those are reduced in the recipe.
The baking soda takes away the natural yeast bitter flavor.
The amount of flour in start compared to the total amount of flour in recipe affects the rising time.
⅛ flour from start will be a 5-7 hour first rise. The second rise is half the time.
You can bake everyday if you keep your start on the counter instead of the fridge and feed it once each day, after using it.
*Wheat start tastes milder if it has a higher hydration- 1:1 ratio...the start won’t double in bulk, just bubble and water will separate on top.
HERE IS HOW I MAKE MY OWN NATURAL YEAST START:
MAKE OWN START
