Sourdough bread

Early this morning I got up and tried out Candy's bread recipe again. The last time I didn't have homemade buttermilk and had the Hodgson Mill brand of whole wheat flour. The result wasn't the best :(

So, I planned better this time around. I made my own buttermilk per her instructions so it was ready by yesterday afternoon. Then I took my sourdough starter out an fed it and let it sit overnight last night. I woke up at my usual early time (by myself) and started working on it.

My buttermilk was so thick, like yogurt! I used 3.5 cups of that, 5 cups of starter because mine isn't homemade and is from white flour, so I wanted to use a bit more in case it didn't leaven as quickly as Candy's. I didn't have maple syrup or honey so I used some natural sugar. I kept everything else the same. I ended up just using 8-10 cups of flour- Gold Medal brand whole wheat flour.

I kneaded the dough at least 15 minutes, maybe more, to fully develop the gluten which is what makes a whole wheat bread not taste so heavy. I only made three loaves out of mine since I only have three loaf pans- they'll be big loaves I guess. I put them in buttered pans and covered them with a wet towel. That was at 7am and they are now fully risen at 1:57pm. So, about 6 hrs of rise time. I'm about to bake them and we'll see how it works out.

For anyone not familiar with sourdough, it is so easy to make. And the bread is easy too because there isn't any waiting for the yeast to bloom, you don't have to let the whole batch rise, then shape into loaves, then rise again etc. Most sourdough bread recipes are simply starter, flour, salt, sugar, some butter/fat and water. Very easy and the dough comes together nicely, which is a big plus for me, because I hate sticky dough!! Yuck...

I will do my absolute best to take a picture later, but no promises. I've been awful about picture taking lately, sorry, so busy!!!

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Ok, here are some pictures. Here are my fully risen loaves.

You've probably read what Candy says about not being able to get all the loaves the same shape. Well, neither can I.

And here are the loaves baked up and sliced. This bread is GREAT!!!!! The key I think is the homemade buttermilk and how you bake it. 15 minutes at 425 degrees, then I did 30 minutes at 325 degreees.

The bread doesn't have a sour taste at all, just yummy all purpose soft bread. I sliced a loaf and put in a plastic gallon baggie, then wrapped the other loaves in plastic wrap and put them in the freezer. I think they stay moister if you leave them in whole loaves for the freezer.

So there it is, truly amazing bread. Thanks Candy!