| Homemade bread is a total satisfaction for the baker, | | | | Step 3: |
| no matter how much it is baked, the aroma of the | | | | Give it 4 to 6 hours in room temperature to let the |
| freshly baked bread in your kitchen is very attractive. | | | | starter mixture sit. |
| This article will provide you with an easy way to | | | | PHASE 2: SPONGE |
| bake sourdough bread. | | | | The sponge is the component of sourdough bread |
| Sourdough Bread | | | | that makes up the body of the ingredient. These |
| Sourdough is an ingredient of lactobacillus bacteria. It | | | | four steps show how to make the sponge. |
| is prepared from the combination of flour, water and | | | | Step 1: |
| wild yeast. It serves as a leavening agent who is | | | | Prepare 1 cup of sourdough starter, 2 cups flour and |
| prepared and used since the last many decades by | | | | ¾ cup of warm water. |
| bakers and cooks. | | | | Step 2: |
| A small amount of dough is used by sourdough bread | | | | Mix all of the ingredients in a steel bowl. |
| called a starter instead of raw and natural yeast. The | | | | Step 3: |
| starter contains yeasts and leavening agents that | | | | Use a square cling wrap to cover the sponge mixture |
| allows the bread to rise. A batch of bread uses batch | | | | and let it stand in room temperature for 6 hours. It |
| of starter. Some amount of starter dough is set | | | | can also be left overnight to rise if necessary. |
| aside that can be used in other batches of sourdough | | | | Step 4: |
| bread. Because of the invention of prepared yeasts, | | | | When the size of the dough expands three times |
| the presence of sourdough breads in supermarkets | | | | more than its original size, this will indicate that the |
| and commercial bakeries have become rare. | | | | bread sponge is ready. |
| However, sourdough breads are available in some | | | | PHASE 3: BREAD |
| health food shops and specialty shops. It has surely | | | | These four steps can be followed to make |
| found a place as a home making bread. | | | | sourdough bread: |
| Ingredients | | | | Step 1: |
| The following ingredients are used in making | | | | Mix 1½ cups of flour with salt of 2 level teaspoons. |
| sourdough breads: | | | | The dry ingredients have to be thoroughly mixed and |
| - Yeast (supermarket attendants can show you | | | | with accurate measures of distribution to make sure |
| where to find perfect yeasts for sourdough bread) | | | | that the salty bits of bread cannot be formed during |
| - Flour (all-purpose flour is not a good choice, | | | | the baking process. |
| instead of that use unleavened high gluten flour) | | | | Step 2: |
| - Salt | | | | Now the flour has to be kneaded with the sponge. It |
| - Warm water | | | | is must to have knowledge of kneading a dough. The |
| Three phases are involved in making sourdough bread | | | | consistency of kneading should be even. |
| PHASE 1: STARTER | | | | Step 3: |
| The starter is a batch of dough which is used for | | | | Put the dough in loaf pans. For preventing the bread |
| making the bread rise. The following three steps | | | | from sticking, dust the pans with flour. |
| show how to make a batch of starter. | | | | Step 4: |
| Step 1: | | | | The bread can be now baked in an oven at a |
| Mix a cup of ¼ teaspoon of yeast, a cup of flour | | | | temperature preheated to 350 degrees. |
| and warm water in a steel bowl. | | | | Serving sourdough bread with a cup of hot coffee |
| Step 2: | | | | and sweets will taste great. The fresh homey taste |
| Now stir the ingredients well and when they are | | | | sourdough bread can be enjoyed in the comforts of |
| mixed properly, use a square of cling wrap to cover | | | | your home. |
| the bowl. | | | | |