In a large bowl, sift or whisk together the flour, sugar, baking powder, salt and baking soda. Caraway seeds are much more common in Europe, than in UK or USA cooking or baking. Add your dry ingredients to a large mixing bowl. The nutritional value is for the whole large loaf. Using the stickiness, gently pull the dough into a tight ball. But with the higher percentage of sugars in the dough, the crust will brown a lot faster than without. Add salt and turn mixer on low, speed 2 of Kitchenaid. Simply put, sourdough bread is made without commercial yeast, but a sourdough starter that is essentially wild yeast. To make it, all you have to do is mix the ingredients together and transfer the dough into a buttered loaf pan. Cover with a plastic film and let this rise for 20 hours. To make the sourdough flavour, Im using yoghurt, vinegar and caraway seeds to react together to give me that slightly sour tangy flavour. P.S My apologies for being off-topic but I had to ask! What is the difference between cold ferment and bulk ferment? You can easily make a sourdough starter at home, with the simplest of ingredients. All rights reserved. Lower the parchment into the Dutch oven. Pour the batter evenly into loaf or cake pans and sprinkle the remaining cinnamon-sugar mixture on the top. $25.57 $71.99. Amazon and the Amazon logo are trademarks of Amazon.com, Inc or its affiliates. If you don't have a mixer, just stir with a big spoon or dough whisk until everything is combined. Be careful with gas ovens as the bottom might be way too hot to bake your bread. All no-knead bread recipes follow the same basic formula: mix together some combination of flour, water, salt, and yeast and wait. Sourdough Cornbread Recipe Method: Preheat oven to 230C/450F. In a large mixing bowl, combine water, sugar, sourdough starter, oil, and 1 TBS instant yeast. This might take anything up to 45-60 minutes, depending on your room temperature. The rye flour can make the bread dough a little sticky and you might need more or less water to add depending on the other types of flours you use. San Francisco Sourdough Bread is made from scratch without a starter, but it takes about seven days to make as you gradually increase the amount of fermenting dough. Now the dough is in its "shaping container" cover it loosely with a plastic bag or damp tea towel pop it into the fridge for cold fermentation or proofing. However, when making sourdough bread you will always require a fermented dough thatll mimic the taste of sourdough bread perfectly. bread or unbleached flour and Buttermilk. Carefully transfer the dough to the Dutch oven, cover, and bake for 30 minutes. Add all ingredients together in the bowl of a stand mixer with dough hook. IN THE MORNING: In a small saucepan, heat the honey and melt the butter. It can be a simple combination of baking soda, flour, buttermilk, and salt, or it can include sugar, butter, dried fruits, and seeds. parbake) your dough. Once the yeast is active, add in the salt, and about 5 cups of bread flour. Weigh all dry ingredients together and add them to a large mixing bowl. . Place the skillet inside the oven while it preheats, warming up the skillet as well. Sourdough Bugs: What Are They Called And How To Get Rid of Them? Stir together until the starter is dissolved and the water looks cloudy. Gently spread remaining batter over the top and sprinkle with remaining cinnamon sugar mixture. Cover and rise for 2-3 hours, or until doubled. My all time favorite way to eat this bread is simply with butter! Let it cool for about 15 minutes before slicing. The recipe is very simple and doesnt take much hands on time, it does, however, take most of the day. 1 cup sourdough starter (discard works great in this recipe) 1/4 cup canola oil 1 teaspoon salt 1 tablespoon granulated sugar 1/2 teaspoon baking soda 4 1/2 cups bread flour (plus an additional cup for handling the dough) For the topping 2 tablespoons canola oil OR 1 large egg 1 tablespoon water Instructions Shape in a ball and place in oiled bowl, cover with tea towel. San Francisco Sourdough Bread is made from 'scratch' without 'a starter', but it takes about seven days to make as you gradually increase the amount of fermenting dough. Brush the rolls with melted butter before and after baking. Cover with a plastic wrap and let it sit on the counter, at room temperature for 12-18 hours. Jump to Jalapeo CheddarSourdough Bread Recipe. 2. Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. Gently pick up the dough and fold it over on itself several times, cover it again, and let it rise for another hour. The crust was softer than most sourdoughs and still had a little chewiness. Make sure that you make the baking paper big enough to use the edges as a handle to lower to dough into your Dutch Oven. For me, I find that I have to add a bit of extra water to get to the correct consistency. Preheat the oven, along with a Dutch oven inside it, to 450 deg F. Once the oven is preheated to the required temperature, the dough has proofed or risen and the Dutch oven is also heated, carefully remove the Dutch oven from the oven (remember, it will be EXTREMELY HOT!). Quick Lunch Recipe! Enter the correct settings (basic bread, light color & 2 lbs) and press the "start" button. Remove the bread from the oven and transfer it to a rack to cool completely. Put the cover on. Now add your flour and salt and mix whole lot together to form a dry dough. Its an ideal choice for those looking to cut down on the effort of sourdough while still getting a final product with a more complex flavor profile. In the days when I used to run my country market bread stall, I would always bake 6 large loaves at the same time and kept the temperature of the oven on the highest setting throughout the duration of the baking. Adding buttermilk to sourdough bread increases the fat content in the bread giving you a velvety soft crumb and a more complex, sour flavor. One day while strolling the isles at my local HEB, I made a discovery that would turn my idea of sourdough on its head! Copyright 2008-2022 Signature Concoctions. Traditionally buttermilk bread will be made with commercial yeast so it's actually different to sourdough bread (which is made using a sourdough starter). It relies entirely on its starter for leavening; but with an active, bubbly starter, a little bit of patience, and minimal effort, youll be amazed by this stunning, delicious loaf. Store leftover bread in a plastic bag at room temperature for several days; freeze for longer storage. Basically stir and forget it. Cover the bowl and let the dough rise for 2 hours. Whatever you're using needs to be liberally floured with your rice flour. Welcome to my little piece of the internet. 25 Sourdough Starter Breakfast Recipes. Save my name, email, and website in this browser for the next time I comment. Once the dough has doubled in size, remove the Dutch oven from the oven, and place a piece of parchment paper on the bottom of the Dutch oven. They give the bread richer flavour and also add a bit of tang to the bread (which is exactly what you want for this faux sourdough bread). If you add too much low gluten flour the white bread flour gluten might not be able to hold your bread shape and it might collapse when you bake it. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasnt motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids basically, I was quite a wreck. This is because when you turn it on the baking tin it will be the right way up. Start out with our go-to sandwich bread, this insanely soft milk bread, or a straight-forward honey whole-wheat loaf (I like this version from Bobs Red Mill). Check out my video where I show how to make homemade peach preserves here: If you have leftovers after a few days (which I doubt you will), cube up the leftover bread and mix with olive oil, salt, pepper, and your favorite seasonings and toast them for a few minutes in the oven to make your own sourdough croutons! Grease two large loaf pans. Required fields are marked *. To achieve this, you will need to include ingredients like Greek yogurt, sour cream, or instant sourdough yeast in your bread recipes to produce loaves that impart some form of a sourdough taste. This recipe from Food52 has a totally reasonable five-hour rise time before getting shaped into a loaf pan and left to proof for another hour. Breadwinner will be fun for chart nerds. Shape it into a round and place it carefully in to the dutch oven. Water should be slightly warm to touch, not hot. ( 2) Sale. Let me know what you think! Measure out your ingredients and place the salt at the bottom of a mixing bowl, then add 500g of flour. Place the flour, baking powder, and salt in a bowl. Place the dough back into the bowl, and cover it with a tea towel, till the dough rises to double its size. Combine the flour, sugar, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Bake for 15-30 minutes until golden brown and dry (not burned). Sourdough bread isnt the only bread. The process of nurturing the starter and then harnessing its power to bake is a sensitive one that requires a lot of time, patience, and flour. Instructions. Then, mix in 70 grams of active sourdough starter. Read the customers review on Amazon and download your copy today >>, Your email address will not be published. Lift the parchment paper with the dough off the bowl and transfer it into the preheated Dutch oven and cover it with the lid. I often knead (by hand) up to 3x this recipe (about 2.5 kg in weight) and its manageable. 1 cup (227g) ripe (fed) sourdough starter. Add water (120 to 130F) and starter to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Thanks for sharing! Once the starter is made, however you choose to make one, the finished starter will be a flour + water. Transfer the dough to a floured surface and knead gently for 3 minutes. heat 3 cups of milk in another saucepans. . Can You Overfeed Sourdough Starter? Or take it one step further with pretzel focaccia. I will have to check it out. Cut one loaf of sourdough bread into 1" cubes. Once your dough has finished it's first ferment, it's time to shape it into either a boule or a batard (use these instructions for. Add the buttermilk, flour, baking soda and salt and mix until just combined. If you were to replace the sourdough starter with commercial yeast then your baked bread will be a simple loaf void of sourdough flavors. Place the shaped dough in the baker (along with the parchment, if using), and cover it with the lid. Have either ice cubes or boiling water ready and as soon as you place the bread in the oven, throw the ice cubes on the tray (or pour the water). This recipe is very easy to double or triple just increase the weight/volume of all ingredients. Make sure that you have your freezer ready (or your friends and family on stand by) and once cooled down, freeze whatever you cant eat within 1-2 days. You can find my. Lightly beat the egg, buttermilk, and sourdough discard together in a separate bowl. I like how flexible this recipe is and easy to follow for a beginner (like me!). The commercial yeast makes the distribution of air pockets much neater, and they appear smaller. Please go to the Instagram Feed settings page to create a feed. Sourdough bread, love and everything in between. Cover the bowl and let the dough rise for 2 hours. Facebook Instagram Pinterest Twitter YouTube LinkedIn. 2 Add the warm buttermilk water mixture, the sourdough starter and the oil to your mixing bowl or dough trough and mix the ingredients together. Thank you! Photo by Alex Lau, food styling by Pearl Jones, Photo by Laura Murray, Food styling by Yekaterina Boystova, it can include sugar, butter, dried fruits, and seeds, shower it with your favorite blend of herbs and spices. The one proving seem to take a little longer than 2 provings divided by 2, but its still quicker. Cover the baker with its lid and place it in the oven. Copyright My Daily Sourdough Bread 2023, Khorasan wheat and 100% whole grain wheat sourdough breads with wild garlic, Best Sourdough Brioche Chocolate Hazelnut Rolls, Homemade Sourdough Breadcrumbs (From Leftovers), The Perfect Sourdough Bread Bowl: Simple and Easy. It is called Platinum Instant Sourdough. 3 Next add your flour and salt and mix together by hand. You can also use a discarded sourdough starter to flavour this bread, but its optional. Carry on folding the dough on its self and quarter-turn every time you fold. Divide the dough into 24 equal pieces. Please read my disclaimer noticehere. Required fields are marked *. Add flour, warm water, instant yeast, and salt and discard to a large glass bowl. Hi! This quick method is a great way to bake bread without having to wait for the dough to sit and ferment overnight. We all love a bit of homemade bread, especially if its delicious bread like sourdough! Once the dough is shaped into a tight ball. Next add the butter in small chunks, one at a time, while the mixer is still running. What if you don't have a warm kitchen? Repeat the rising-folding process one more time (for a total of 3 hours), folding it again after the last hour. Step 1: feed the sourdough starter About 12 hours before you plan to mix the dough, to a clean jar add; 10 grams unfed starter 25 grams water 25 grams flour Cover the jar loosely and allow it to rest and room temperature. If not, put the bread back into the oven (without the tin). I then incorporate the warm water with the mixture until a sticky/shaggy dough forms. If your house is warm, then 1 hour is enough to get your dough to rise. Spread half of the batter into a greased 9x5-inch loaf pan. Great recipe, thank you! Gently ease the dough out of the bowl. This will make it easier to shape. Whilst I love the traditional way of making sourdough bread, I do often make this style of bread too. Return the dutch oven to the oven and immediately lower the temperature to 425. Add your cornmeal, flour, baking powder, baking soda, and salt to a medium glass bowl. Once the dough is shaped into a tight ball,place it into your banneton smooth side down, so your seam is on the top- this way the top of your dough will get the pretty lines from the banneton. Classic beer bread channels the carbonation and flavor of beer to transform flour, sugar, and butter into a fluffy, slightly malty loaf. "A sourdough starter is just Flour + Water + Time Some add catalysts such as pineapple juice or grape skins etc. If you use bread baking tins, the bread might get stuck, in which case, you need to know how to release the bread without damaging it. 100 grams warm water. Phase 1: Mix the Dough. Place the bread into the oven and allow it to warm for about 10 to 15 minutes. Make sure that your dough is tightly shaped, so that it wont spread as it proves. Once youve mastered the recipe, you can start experimenting with toppings. Whisk together until smooth and lump-free. Shape each piece into a smooth ball. Score your sough, then carefully remove the Dutch oven from the oven, and place your discarded bread inside. I usually remove the bottom shelf or slide it in so that it only just sits off the bottom of the oven. Let me know if you try it!! Combine all the ingredients in a large mixing bowl, or a large (6-quart) food-safe plastic bucket. You will need a banneton to put your dough into. Return the Dutch oven in to the oven and bake for 30 minutes. You'll get a warm loaf of traditional bread with a crisp outer crust, chewy center, and mild, tangy flavor. These naturally-leavened breads (meaning, no baking powder, baking soda, or store-bought yeast) get their distinct tanginess from the starter, the combination of flour and water that becomes the home for a colony of wild yeast. Remove the dough from the mixing bowl, and spray a large bowl with cooking spray, Pat the dough into a round ball, and place it into the bowl. This blog post was originally written on 12 October 2019 and last updated on 24 October 2022, I run bread baking and chocolate making courses and in my spare time I like to share recipes for easy baking, cooking and the occasional sweet treats. 1 cup sourdough starter 1 cup milk 1 cup cornmeal 1 cup unbleached flour 1/4 cup maple syrup 2 eggs 1/2 cup melted butter 1 tsp sea salt 2 tsp baking powder 1/2 tsp baking soda Instructions In a large bowl mix together the starter milk, cornmeal and flour. Take out the bread pan and remove the bread from the bread pan. Bake covered for 30 minutes, then remove the lid and bake for an additional 10 minutes at 390F. Check out this no-starter sourdough bread recipe below: There are many ways to mimic the taste of a traditional sourdough loaf without the key element the starter. Place the sourdough into the pot using the baking paper as a handle. At minimum a large cross is sufficient, but you can get as artistic as you like. Your email address will not be published. I baked several rounds of my sourdough bread using buttermilk and shared with my friends and family and they all confirmed that the buttermilk gave the bread the same sour taste and did not meddle with the texture as well. Your bread wont taste sweet if thats what you are worried about. Why Make a Quick Sourdough Bread Without a Starter? I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself. Grab a tall jar, and fill it with equal parts flour and water. Salt In Sourdough Bread: How Much Sourdough Salt Percentage To Add? Your email address will not be published. Cover the bowl with plastic wrap and let the dough rise for 6-8 hours. When Im not baking sourdough, I love to hang out with my three boys on our farm, tend to my jungle of indoor plants and drink good coffee. Buttermilk bread made with yeast will still have a tangy flavor, but not as much as sourdough buttermilk bread. However, all the recipes call for the sourdough starter, something I find very intimidating. If this is not the case, you might like to first workout why your bread is not rising as quickly as it should before you carry on with this recipe. In a medium-sized mixing bowl, whisk together the solid lay down emmer flour, white spelt flour, seeds, baking soda, as well as salt. Leave in a bowl covered with a tea towel to double in size. Leave the door ajar and let your bread rest there for a few hours. by Swopy. I then incorporate the warm water with the mixture until a sticky/shaggy dough forms. I LOVE sourdough bread. After 30 minutes, uncover the hot Dutch oven and allow the bread to bake uncovered for 10-20 minutes depending on how dark you want your crust to be. This process is a simple way to ensure your active sourdough starter is properly balanced for bread baking. If you are using real yeast, use double the quantity that the recipe card mentions. If you dont have vinegar, use the same amount of lemon juice instead. It's really lovely and just a bit different than traditional sourdough because of the added fats. When placing the shaped dough in the proving bread basket, make sure that it goes in upside down. Because sandwich bread isn't as potent as funky-tangy sourdough, its also significantly more versatile. It may not be republished in part or whole without permission and/or appropriate credit. When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool. As an avid baker who has churned out a few loaves of sourdough myself, I understand the urge to want to bake along with others. Cover the bowl with plastic wrap and let the dough rest for 30 minutes. To speed up things a little (or if you have a very cold kitchen), you might like to decide to speed up things a little by proving your quick sourdough bread in your oven. (If you're using a pain de mie pan, leave the lid off.) I think a little water is still important, so I have chosen to use 300g of buttermilk and 50g of water for this recipe. Set the dough aside to ferment for at least 3 hours. Ideally, you dont want to add more than 100 grams of low gluten flour rye flour. How can you tell when your starter is ready? Cover bowl with plastic wrap and set in warm place for 12 hours. Step 4: Preheat the Oven & Pan. I was looking for an easy bread recipe that would taste like a sourdough. Sounds crazy, but trust us it actually bakes up beautifully. Remove the dutch oven from the preheated oven and place the ball of dough on the parchment paper in to the dutch oven and place the lid on. I find the packets next the the yeast on the backing isle in the grocery store. If it sounds hollow it is done. Check out this no-starter sourdough bread recipe below: Ingredients 400g strong white bread flour 100g rye flour 100ml plain white natural yogurt 200ml water 1-2 tsp caraway seeds 1 tsp sea salt 1.5 tsp brown sugar 2 tsp vinegar 1 sachet of Instant Sourdough yeast Method Add your dry ingredients to a large mixing bowl. It will also stay fresher longer because of the fats imparted by the buttermilk. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. If you dont have a sourdough starter, you can use kombucha instead. Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Facebook (Opens in new window), Click to email a link to a friend (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Skype (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pocket (Opens in new window). Line a sheet with parchment paper and dust with flour. I love the sourdough so much that I went on the quest to create a recipe and bake it myself. If you're making it from scratch, you'll need to feed it for 5 to 7 days before its ready for baking. This is an aged sourdough starter that has passed the float test and is ready to bake. Mix dry ingredients together. Dont have any starter? From what I understand, this packet contains yeast and a sourdough culture allowing it to rise quickly and still have that yummy sourdough taste and texture. I was on the baking isle looking for yeast packets, and there staring me in the face was a packet of sourdough yeast. Begin to preheat the oven before the end of the four-hour batter ferment time. This post contains affiliate links that I earn a small commission from at no cost to you. Use a large wooden spoon to stir everything together. Knead the bread for at least 10 minutes to make sure the gluten is nicely woken up and developed. Lightly grease the inside of your baker, or dust the inside with semolina; alternatively, place the dough on a sheet of parchment. Mix thoroughly and cover. Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour. If you are using baking trays for your quick sourdough bread, you should be fine to use them with just a fresh dusting of flour. This is perfect for her then! A delicious, fragrant sourdough bread made with buttermilk giving it a soft yet hearty crust and velvety soft interior. There are several different brands of these sourdough + yeast packets on the market, but the one that I am familiar with is by Red Star. Leave it for about 10 minutes, or until the yeast is active and foamy. Mine took a little over an hour. Remove your cooked bread from the oven and allow to cool completely before eating! Leave the dough seam-side up, cover it, and let it rest on a floured surface for 15 minutes. In the morning, stir down the starter and mix thoroughly. Mix and stir everything together to make a sticky, rough dough. Heap some more flour on top. Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment (a plastic cover is a better option for this stage). Here is a helpful article on, Meanwhile, preheat your oven to 450 degrees F and place a, Carefully remove the heated Dutch oven from the hot oven, and, Overnight sourdough bread without starter. Gently score your bread with a lame, clean razor blade or knife. Thats why many other breads use commercial leaveners to churn out consistent results. This basic recipe can easily be doubled and you should still be able to knead the dough easily. Slowly add in the last cup of flour. This Quick sourdough bread recipe without starter freezes really well, so its well worth making a few loaves at a time. Alternatively, you can also use: I really like the combination of rye bread and caraway seeds they go so well together! This sourdough bread can be eaten like any other sourdough bread. Cover and leave it out on the counter overnight, 6 to 8 hours. The buttermilk gives you a tighter crumb than you would be used to with traditional sourdough bread, making it perfect for sandwich loaves. >>Is sourdough bread vegan? At this point, you can slash the top with bread knife to create the perfect artisan look. Cover the bowl with plastic wrap, and set it in a warm place for 2 hours to rise. Place your Dutch Oven into the oven when you turn it on so it gets hot. active starter that you have fed a few hours before. After this, add a sprinkle of flour on the inside of the bowl, and fold the dough over using a large spatula. After all, San Francisco is considered the mecca of this type of bread and the bread baking scene in the Bay Area is amazing, so why not get the best stuff! Looking for tips, techniques, and all kinds of great information about sourdough baking? Overtime, I stopped buying pre-packaged bread at the grocery stores, even if it was the so-called sourdough bread and started buying fresh baked sourdough bread from a local San Francisco bakery in the Ferry Building, near my work or from other local bakeries that offer their fresh sourdough breads at grocery stores. Because many are made without yeast (thanks, baking powder! You can also make about 12 -14 bread rolls from this recipe. Copyright The dough should be pretty loose. Instructions. Make pillowy and crusty sourdough-flavored bread without using a starter! Then, place the bucket or bowl in the refrigerator, and let the dough rest for at least 8 hours (or up to 48 hours). The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. YUM. Try to be quite sparing with the rice flour, you only need a very light dusting. You want to pull the edges of the dough into the centre and then flip it over so that the sticky side is now underneath. Place the butter into the bowl with the dry ingredients. Bake for about 35 mins (in total) and check by tapping on the bottom of the bread, to see when it is ready. >>Is sourdough bread gluten free? Heat this for 35 minutes, then carefully remove the cast iron pot from the hot oven and place the dough inside. Cover and let sit on the counter for 8-24 hours. My bread baking story began in 2011 when I decided to give up commercial yeast. Use a fork to mix everything together until smooth. I had no idea this even existed! Leave the loaf on the floured paper and cover for 1 hour to rise again. Required fields are marked *. Heat your Pizza Stone in the oven @ 450 degrees for at least 30 minutes. If youre looking for something that will deliver a feeling of huge accomplishment, consider turning to this no-knead focaccia. Turn the dough out onto the floured paper and do your stretch and folds. I literally said to myself, what is this magic that you speak of?! Instructions. Step 1: Gather your ingredients flour, salt, water, a sourdough starter and equipment, namely a digital scale. Instructions. STEP 2 Transfer the starter to a large jar (a 1-litre Kilner jar is good) or a plastic container. Make sure your bowl isn't too big though, you want your dough to retain some shape. Heres my super easy and extremely forgiving recipe that uses some very basic ingredients flour, salt, active dry yeast, buttermilk and water. Preheat oven to 325 degrees. This site uses Akismet to reduce spam. Once your dough has doubled in size, lay a piece of parchment paper on the kitchen counter, and sprinkle some rice flour or semolina flour on top of it. Furthermore, this is a great opportunity to make use of any sourdough discard that is if you have any. Although it requires yeast to deliver that fluffy, pillowy texture, its still less labor-intensive than many other recipes. After that, there was no stopping me! You can place your dough into a proofing basket for a crisp crust. Once doubled in size (this time it will take it shorter time for the dough to rise) turn carefully on to the baking tray, cut the top of the bread with a sharp serrated knife and put straightaway to a preheated oven. Pat the dough and place it into a large bowl seam side down, Cover with plastic wrap and allow it to rise for an hour. Im happy to experiment with a complicated recipe, but most of the time youll find simple and easy to make dishes here. The rye flour will make the dough stickier than usual, so use less water especially if you are not used to handling wet dough. Tip the loaf out of the proofing basket onto a sheet of parchment. Flatbreads are a perfect alternative to more time- and ingredient-intensive recipes. 1 scant cup buttermilk 1/2 cup active starter (5 ouncces 2 tablespoons softened butter 1 1/2 teaspoons salt For Topping 1 tablespoon melted butter Instructions Combine the flour, brown sugar, buttermilk, butter and starter in a large mixing bowl by mixing until a sticky dough is formed.
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