The BEST Bread | Sweet Sourdough Bread | Starter AND Bread Recipe Included!
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- Опубліковано 13 вер 2024
- We walk you through our FAVORITE homemade bread recipe. From how to start your starter, how to feed it, and how to make bread with it!
Starter:
1 cup warm water
1 packet yeast (2.25 teaspoons)
4 TB instant potato flakes
3/4 cup sugar
Dissolve yeast in water. Let stand 5 minutes. Add other ingredients. Cover loosely and let sit at room temperature for 24 hours. Then put in the refrigerator for 5 days. Remove from fridge. Feed with 3/4 cup sugar, 1 cup warm water, and 3 TB potato flakes. Let stand out for 12 hours before making bread or returning to fridge.
Bread:
1 cup starter
1 and 1/2 cup warm water
1 TB salt
1/3 cup sugar
1/2 cup vegetable oil
6 cups bread flour
Mix well to make a stiff dough. Oil dough ball, cover and rise overnight. Punch down. Need briefly. Split into 2 loaves. Cover and rise again 5 hours. Bake at 350 degrees for 30-40 minutes.
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I'm going to tell you a little story... In 1997, I lived in Tulsa with my husband and baby girl, Anna Grace. My beautiful, elegant, refined friend from church lived next door. She invited us for dinner, served a homemade soup and this bread. It was the best bread I'd ever eaten!! She gave me some starter, and I was hooked! I went home (MI) for an extended visit and told my husband to feed my starter but he forgot and I thought it was no good and threw it away. I just did not know any better. We moved back to Michigan, and I lost touch with Joyce, so I was never able to get more starter from her. I have saved that bread recipe for 25 years!!! I always said, if I could just figure out how to make the starter again, I can have that bread. Your video has done just that. To Joyce, wherever you are in this world, I love you, I miss you and I'm making this bread again!! I'll serve it remembering you, your kindness to a young mom who didn't know diddly squat about being married with a baby. Thank you, thank you, thank you @TealHouseFarm for bringing this back to me. My heart is full!! 💗🥰
Thank you for sharing!
Thank you! Thank you! I was given a Mason jar of this starter in 1988 and I made this delicious bread until 2010 when I moved and didn't feed my starter for several weeks. Phooey. Since then, I have tried other starters and nothing can match the bread that this particular starter makes. Nothing. So, thank you to you and your kind assistants who helped you make this video for us! I am soooo happy! I am back in the bread making business.
Enjoy! This is our absolute favorite!
Thank you so much Laura for giving such a detailed instruction on how to make your sourdough for some one like me who is not accustomed to making sourdough this is an easy recipe to follow and I can't wait to start it this week
I hope you enjoy it. This is Sam's absolute favorite!
This is just how make my bread starter and bread for at least 40 yrs. And, everyone loves it! Very good video. Have a great day! ❤
Thank you! You too!
I wanted to make sourdough bread like I used to make for my kids years ago. So I started a starter and after the process, I finally made the bread. Well needless to say it was not the bread I remember. It turned out to be the sourdough bread that is made from only flour, water, and a starter.
So I came on UA-cam to see if I could find the recipe to make it as sweet and yeasty as I remembered. Then I found your video and my memories came flooding back to me. It was this sourdough recipe that I used that made that delicious bread.
My children to this day have fond memories of coming home from school to the aroma of this bread greeting them as they walked through the door. I can't wait to make this bread now for my grandchildren and give them some fond memories that will live on long after I am gone.
Enjoy!
I will try this one for sure, because I love "sweet"!🥰 That ending though! That's what it's all about.❤
It is ❤️❤️❤️
Fabulous! Thank you!
Sour dough bread looks delicious. TFS
Sigh...guess I 'knead' to make bread today. Lol 😋
Haha!
Thank you, our daughter gave us some starter and we are enjoying experimenting with sourdough.
Enjoy!
Thanks
Yep you can substitute oil for lard or other fat and sugar can be changed out for honey just half the amount or to “healthify” it coconut sugar could be used 😉
Thanks for the advice, we have bees and plenty of honey. All natural wheat and honey bread sounds so good. That's the next loaf we are going to make!
Wow!!! That bread looks incredible!!! I had no idea it was such a process to make sourdough bread, but the end result is so worth it!!!🌷
I've never had much luck with traditional sourdough starter. I'm going to give this one a try. Thank you!
I have found this one to be much less finicky than other starters!
I absolutely love sweet bread, so thanks for sharing this recipe with us all
Thank you, thank you, thank you!!!!!! I can't wait to get this started and share it with some friends!!!!!
Enjoy!!
Thanks so much for this I’m excited to make some sourdough bread 😊 !
I’ve never really enjoyed the traditional sourdough. I am going to try this one though. Thanks for sharing the recipe.
How neat, I was just telling a friend I was going to make some sour dough starter this week. A first time for me.
Enjoy!
That bread looks delicious! Thanks for sharing your recipe.
Just pulled my loaves out of the oven and they smell amazing!!! I did sub white wheat flour for bread floor and coconut oil instead of vegetable oil.
Enjoy!
This looks wonderful. So seems that once you have the starter, you are set for as long as you continue to make loaves and feed the starter!? Is that correct? Do you toss it after a month or 6 months or just keep it for years? Can't wait to try it! Won't tell my son it's not healthy. lol. Thank you so much for sharing and for posting the recipe. It really helps me to actually see what you do. Words only take me so far. Visual learning is just so much more helpful. Love the kids popping in and out and the cute cameos and "I love you" at the end. Very presh. Enjoy these years, hard as they can be!!!
Technically it’s good forever as long as you don’t see any weird growths on it or forget to feed it regularly. However I get a little paranoid and usually start a new one every 4-6 months or so. I have no scientific reason for that number, just what works for me!
I have recently found your UA-cam channel and have watched this episode many times. Super excited about getting started making this yummy sourdough bread. I have actually made this bread twice. However, I am a bit concerned that I may be doing something wrong. When I initially make the dough, it is very stringy, spongy-like. Am I not kneading it enough? Should it be like this? I'd really like to get this right. Also, would it hurt if I add honey to the bread mixture? Thanks so much for your response and expertise!
I am not sure about the honey...but it does sound like you need to knead more. The dough should have a smooth consistency when you're done kneading
@@TealHouseFarm one more question. I have noticed that when you feed the starter and use the one cup of starter to make another batch of bread, you have more starter than you started with. I'm wondering if you have to feed the starter again, if you want to make more bread 3-5 days later? Thank you so much for your response.
I LOVE this bread!! I just made my first loaves on Sunday and they were incredible! Thanks so much for sharing! One question, how long can the starter stay in the fridge before you make another batch? Can you go longer than five days in between?
Yes, but you will need to feed it and remove like you were going to make the bread. Just toss the scoop to the chickens or to the compost instead!
@@TealHouseFarm okay gotcha! So no matter what, feed it every five days and then sit out for 12 hours? Then after the 12 hours, if I don't bake with it, put it back in the fridge? Can you feed it sooner than five days?
Or make pancakes with the discard, they are delicious!
I have several questions about the starter and how often I can use it. Is there anyway I could email you some questions? I LOVE this bread and want to make sure not to kill the starter. Thank you!
Absolutely! Our email is tealhousefarm@gmail.com. I usually check it on Sunday’s so give me a few days to get back to you 😀
@@TealHouseFarm Thank you SO much!!!!!
I am making bread for the first time using the starter. On its first rise. Are there items recipes using this starter? Or do you know how to convert any recipe to use this starter. Thanks
I usually use this one just for the bread. I have used it to make cinnamon rolls before though, but I don’t have a written down recipe to share!
Thank you! I have 2 questions :
Do you count the day you finish the starter (after 24 hours on the counter) as day 1 of the 5? Or is the next day the day 1?
Also, do you grease your cast iron pans?
It’s day 1. I usually just put a little butter in the corner of the pans. A cast iron pan should be well seasoned and not need a lot of grease like other types of pans.
Watched the video again because I made the starter and am ready to put it in the fridge and wasn't sure if I should twist the cap on now or leave it loose for the five days in the fridge. Looks like you had to untwist your other starter that had been in the fridge so I am going with that and twisting the cap on the starter before I put it in the fridge (probably just enough to close but not seal?). Hope I have that right!
It just needs covered. I wring it on loosely just in case it tips over in the fridge it won’t spill everywhere. Sounds like you did it just right!
WHAT DO YOU DO WITH THE REST OF THE STARTER AFTER YOU MIX UP THE BREAD
I put it in the fridge for next time 😀. You can reuse the starter over and over.
@@TealHouseFarm OK, THANKS
Can you make any other things with this starter? Or just bread?
I've also made cinnamon rolls with it. But haven't ventured past that
@@TealHouseFarm thanks so much!!!
Here I'm looking for substitutes for instance mashed potato flakes because that recipe looks good but I don't own that stuff.🙈
I want to try this but I do have a question. I only have 2 people in my house. Can 1 part of the dough be frozen until needed? Or can I cut the recipe in half? Thank you!!
I have baked both loaves and frozen one before. That worked out well!
Sounds like a great recipe, but not for me!!