How To Make Homemade Sourdough Bread using a Potato Flake Starter
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- Опубліковано 7 сер 2024
- Greetings Food Junkie Followers,
Today I am showing you how to make homemade sourdough bread. My mom used to make this all the time when I was a kid and actually used to sell it to get money for Christmas for us. Anyways, Mom wanted to start back making it and I did too.
She made the starter first, which I am going to link below to the recipe. If you would like to see a video on the starter, I will leave a link to it below as well.
Anyways, sourdough bread is better for you than traditional white bread and it tastes so much better! The bread will last about 4 days before it starts getting stale (if it makes it that long). If it gets stale on me, I like to slice it up and make French toast out of it. It will be some of the Sourdough French toast you have ever had before. Stay tuned, maybe I will make a video on that too!
Direction for making Easy Make Sourdough Bread using a Potato Flake Starter
INGREDIENTS
1 cup active sourdough starter see recipe for easy-to-make sourdough starter from potato flake
1 1/2 cups lukewarm water
1/2 cup vegetable oil
1/2 cup white granulated sugar
1 1/2 teaspoon sea salt or Kosher salt
6 cups bread or all-purpose flour
INSTRUCTIONS
Step 1: In a large bowl, add 1 1/2 cups of lukewarm water. Then add in 1 cup of starter and ½ cup of vegetable oil.
Step 2: Next, add the sugar and salt. Mix to dissolve the sugar and salt in the mixture.
Step 3: Add in the 6 cups of flour.
Step 4: Mix until all the flour has been incorporated and a ball is starting to form.
Step 5: Turn the ball of dough out onto a floured work surface. If you have a pastry mat, that works well too.
Step 6: Knead until you have a slightly smooth dough ball formed. It should be a little sticky but not too sticky. If you have a stand mixer, use the dough hook and this will make light work out of this step.
Step 7: Place the ball into a clean bowl. I like to add a little vegetable oil to the ball and smear it around. This helps to prevent the dough from sticking to the bowl. I also like to put a little bit of oil on top of the dough to keep it from drying out.
Step 8: Cover the bowl with plastic wrap, a tea towel, or Cheesecloth. You could also use parchment paper to cover it as well. Place in a warm place to let the dough rise for the first time. The rise time will vary but I let mine go overnight. Typically you want to a least let it double in size which should take 4 to 8 hours.
Step 9: The next day or after the dough has doubled in size, punch the dough down, then turn it out onto a floured surface again.
Step 10: Knead for several minutes, then divide the dough in half so both sections are equal amount.
Step 11: Place the dough into two baking loaf pans, seam side down. I will oil the sides of the pan with Crisco or vegetable oil to keep it from sticking. This will be the second rise. Let the loaves double in size.
Step 12: Preheat the oven to 350 degrees. Bake the loaves for 35 to 40 minutes bake time, or until golden brown.
Step 14: Remove from the oven and take out of the pans immediately. Place the loaves on a cooling rack uncovered. Let them cool down to room temperature before cutting into them. The crust on the bread has to be set and this cooling down process also lets the remaining moisture escape. This will cause your bread to remain fresher for longer.
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I make this bread recipe 40 years ago, I lost the recipe and now I can make it again I can’t wait ,u made my day thanks a million
I’m so excited for you. I hope it turns out as great as you remember. Our family loves it. Remember you can visit our website for a printable copy of it!
made the bread it came out great thanks again@@SouthernFoodJunkie
That is awesome to hear@@tinahall7858
Saving this recipe. Definitely need to try!
It’s so yummy! Thanks 🙏
Such a delicious bread! Thanks for sharing w us.
You are welcome. Thanks for finding it a try!
This is real stuff and real good. Tried and true. Thank you! Yes, by far, easiest. Perfection.
Thanks so much for your comment!
Such a great video!! So easy to follow.
Thanks so much! I truly appreciate it.
Got my starter made will make my 1st 2 loafs this afternoon, love sourdough bread , my mom use to make it . Thanks for recipe.
You are welcome. I hope it turned out great for you!
I make this bread and love it. The starter I make can be made and used after 12 hours and I’ve never had an issue.
Thanks for sharing!
Turned out great!
That’s awesome 👏
Looks really good!!
Thanks so much!
G'day Ronnie.
That was great! Whoever got that as a gift, sure were lucky.
All the best mate.
Daz.
Hey thanks, Dax. I think they loved it, or at least that is what they said hahaha. Hope you are doing well!
Just the video I was searching for…..thank you!
I’m glad you liked it! Thanks.
Enjoyed the video. I could almost smell that freshly baked bread. Good stuff!
Hey I really appreciate my friend! This makes such a great tasting loaf of bread.
I have made this many times . My family loves it
Awesome! Thanks so much.
Looking Simple and Easy..copied recipe. Will try to make. Thank you for sharing
Thanks so much!
Yum! Looks nice. Mr. Cast Iron & I used to make lots of bread for the Farmers Market! I love it with some butter. So good!
I have thought about selling it but I have ended up giving most of it away haha. It is very good though. I am going to get really fat eating all this bread. Thanks so much for having me on the show. I really enjoyed it. Keep in touch.
Good memories from my family in Alabama Decatur
Thanks for stopping by!
I use this same recipe but I’m able to make x3 loaves. It’s delicious and makes your home smell heavenly. Thanks for sharing.
Yes it’s so good!
I love sourdough. Would love to make it but breads are hard for me to do for some reason. Yours turned out great looking. Man it looks tasty. I like the slice effect.
I think it’s like anything else, it just takes practice. It does come easier to some more than others but anyone can do it!
It’s so good!
That's some good looking sourdough bread Ronnie, I'm a big fan of it myself, hard to find it fresh over here tho lol!! Well done my friend, y'all have a good Wednesday!! Dan
Give it a go Dan. The hardest part is the waiting on the starter to get right! Thanks bud
Looks perfect Ronnie! I love making bread and sourdough is awesome! I’ll have to give that starter a shot, it sounds real simple. Now I want a sandwich! Awesome job brother! Hope y’all are doing well!
I double up my starter so I have two going, if not I would be snacking on some tonight lol 😆 Thanks Charlie!
Charley, have you thought about making a cooking video?
@@PAPATexas Yeah Charlie.... The world wants to know when you going to make another one brother haha.
I tried this recipe from the same starter you used and it came out wonderfully! By far the best and easiest recipe for sourdough bread! Thank you so much ☺️
I love it! Thanks for trying it and I’m glad it came out great for you.
😊00@@SouthernFoodJunkie
😁
Can't wait to try your recipe
@@marydavis2856 Thanks 🙏
Looking super yummy brother HellToTheYeah
Man thanks! It would be good with some cheese and bacon wouldn’t it? Ha! How you been bo?
Your bread is beautiful. I think I see what I have been doing wrong. My loaves never look this good.
I appreciate it so much! Keep at it.
What do you think you were doing wrong? I can’t get mine to rise much
What is the texture of your dough before the rise? Is is smith and stretchy? It should be slightly sticky.
I have not had many ppl say that a new starter didn’t rise. There are so variables that it could be such as if the yeast you use was viable before using making the starter. Or did you feed it properly. Was the dough in a warm spot to rise? Did you use like warm water. Really it could be a number of things. I wish I could on point it for you. You may try going back over the instructions in my website to double check you didn’t leave anything out. Good luck to you!
When making the bread, i measured flour very carefully but my dough was very sticky and i had to add some flour to get it to form into a ball. It definitely proofed well over night as it was overflowing the large bowl. Getting ready to bake but just wanted to hear your thought why it was very wet and sticky, i was very careful with all the measurements, i use unbleached Pillsbury AP flour, maybe i didn't pack measuring cup enough. Thank you for any advice. BTW, your video of making the starter and bread were both excellent, thank you!
I think sometimes it can be a little bit more hydrated depending on the time of the year etc. environment can play a part. Less humidity or more, how warm or cold your house is. I don’t give the weights but measuring by weight is more accurate. I sometimes have to add a little more into mine as well.
By the way, my bread turned out beautiful and was delicious 😋.
That is awesome. I am glad it did.@@verellfreese6505
Hello! Instead of making 2 loafs could I use it in a Dutch oven for a single loaf? What would you cook it on and how long? This would be my first time using a Dutch oven as I have previously just used 2 loaf pans.
There is a few variables there like the size of the Dutch oven. I honestly have not experimented with baking in a Dutch oven yet. I would see how far it rises on the second rise in the Dutch oven and see how much room you have left. I would want it no more than halfway.
It’s also important to note this recipe is different from traditional sourdough which is crustier and has a chewier texture inside. This sourdough is fluffy, soft, and more dense.
I would try to use 350. Check on it to see where it is after 30 minutes then go from there.
Does the starter need to be room temperature when taking it out of the fridge before using it to make the bread or can it be used straight from the fridge?
Hey, no you take it out the fridge the day your going to make bread. You then feed it and let it sit out 6 to 8 hours before using. Once you take your cup of starter out, then place back in the fridge until the next time and repeat. You have to feed before using each time and let it ferment by sitting out 6 to 8 hours. I hope this helps. Thanks
How do you store your bread after baking to keep it fresh?
Unfortunately homemade bread just don’t last long no matter what you do. I buy these plastic bags from Amazon. They are clear bread bags. It will last for 3 to 4 days. One trick is to make sure the bread cools completely down before slicing it. I bake them leave on the cooling rack uncovered for several hours. I have also frozen it in a freezer safe bag. I freeze the whole loaf. We actually do most of our store bought bread this way too. It will taste pretty close to fresh once it I thaws. Anything that starts getting dry, I use to make toast, grilled cheeses, or French Toast!
Can you use glass loaf pans?
Yeah you can but they make cook slightly differently.
What are your thoughts using bread flour versus all purpose flour?
I’ve tried both before especially when making traditional white bread. I honestly don’t notice a ton of difference in this recipe.
Bread flour will be chewier texture and AP has a lighter tender texture. Bread would be a better choice for traditional Sourdough as it is crispy outside and chewy inside texture.
did not see the link for the starter.
I’m sorry about that. Try this southernfoodjunkie.com/easy-to-make-sourdough-starter-using-potato-flakes/.
Brush with melted butter to keep soft
I used to do that but the melted butter causes the crust to bubble up, so I quit doing that. My mom always does that though.
I always brush the loaves with butter. Delicious and soft.
Can I use Stevia in place of sugar?
I e never tried it but I’m guessing it wouldn’t hurt.
My bread is always so doughy in the middle. The loaves are beautiful, but not how they should be in the middle. What should I be doing differently?
I would lower your oven temperature slightly and bake longer. Every oven is slightly different. You can also use an instant read thermometer to check for doneness in the middle to see when it is done. It should be between 195-205 degrees Fahrenheit.
Question about the starter. What day do you put it in the refrigerator and How long do you keep it in the refrigerator before you feed it again?
On the 5 th day. You will use a cup of starter to make bread then every 5 days you feed it again to make bread. Check out my website for the full write up on it and a printable recipe!
So when you take out what you’re going to use which is a cup. Do you replace it with a feeder right then or do you wait for five days before you feed it again?
@@maddyann51 Once you take out the cup, you put it in the refrigerator. Then in 5 days, you feed it again. Feeding it adds to it which doubles it again. So on that 5th day you take it out, feed it, let it sit 6-8 hours, then take a cup off again.
You can actually go longer than 5 days but it’s best to keep it on schedule. I have let mine go a month before but it will weaken it some.
i love sourdough bread but i'm so terrified to make the starter lol i love making bread but this is one mental road block for me lol
I get it but it really isn’t hard at all. Give it a shot! It is so good that it’s worth it!
Nice job Ronnie, turned out awesome looking. Not try it? PAPA would slice in to that baby and add butter!
I’ve eaten plenty of it to know it’s yummy lol 😂 thanks 🙏
I am having a heck of a time getting my dough to rise. I have tried everything. Help me please.
Is your starter new?
Yes
Can this be refrigerated if you are not home to bake it
Hey Melissa,
Do you mean the starter or the dough once it has risen?
Just trying to see what you are meaning.
Thanks
@@SouthernFoodJunkie the dough. After I let it rise and punch it down then knead and separate it and put it in pans to rise again. Can i refrigerate it until I can bake it?
I think you should be able to do that but you may have to let it come back up to room temp before baking it. I know some companies freeze dough then thaw it out and bake it. In theory, it should work, I just have never tested that out.@@melissawilliams9
@SouthernFoodJunkie thanks so much for taking the time to answer my questions. I have the starter in the fridge and it's bubbly but I'm trying to figure out when to make bread.
@@melissawilliams9 Good luck!
My bread turned out perfectly this time cooked completely and perfectly. But it stales so quickly..like one day after I bake it. The yeast is nice and active, so I don’t understand.
That is typical with fresh bread. More sugar will allow it to last longer but after theee days, I use mine for toast or French toast. Also, make sure you allow it to cool completely to room temperature (about 3-4 hours) before cutting it. That will help too!
@@SouthernFoodJunkie thank you-it's very disappointing
@@mythreechildren1737 Yeah it is but we wait so fast then the French toast is so good to make from the stale bread! I got a recipe for it as well.
Is it on your channel?
@@mythreechildren1737 Yes and my website. Here is the link: ua-cam.com/video/O_QsHggFFUU/v-deo.htmlsi=m3njQlVbZ1uuneE5
Is your flour unbleached?
Yes I typically use unbleached flour.
Thank you so very much for putting this and the recipe for the bread on here. I have been looking for this. I had a girl a while back gave me a starter. My sister cleaned out my fridge and thought I left something bad in it. So needless to say I haven't had a starter. So thank you. I will be baking bread tomorrow.😁😁
You are welcome 🙏
@@SouthernFoodJunkie just ate a piece yummy. Thanks again
@@june779 That’s awesome! Thanks for your comment.