Bread, the staff of life. So many varieties to choose from that you could eat a different type of bread every day and never run out of choices! I am by no means an experienced bread baker and I had “zero” experience of baking a sourdough loaf until 2 weeks ago when I made a plain white bread sourdough. I found out how much fun that was and decided to branch out and try making a Sourdough Rye Bread. This recipe comes from the King Arthur’s Flour website and it turned out absolutely fantastic! Wonderful light tangy flavor with a touch of Rye and Whole Wheat. We loved it hot from the oven slathered in butter and even better the next morning, toasted and buttered.
Sourdough bread making is a process. A process that begins with a Sourdough Starter that has to bubble and brew for a few days. Once that is ready, you have to “proof” some of the starter overnight in a warm area until it too, is nice and bubbly and has that distinctive Sourdough aroma. Basically it smells…well….sour 🙂 When the proofed starter is “ripe,” then it is time to bake bread. The idea is then to keep the remaining Sourdough Starter by feeding it so the next time you want to bake a loaf, you just pull the starter out of the refrigerator and begin to proof another batch.
You can use your Sourdough Starter for lots of things like pancakes, waffles, rolls and many different types of breads. Sparky had a bottle of Sourdough Starter for 14 years! He never made bread but he could have if he wanted too. LOL! He had to discard it when we moved to Germany but now that we are home and in our new house, I decided to try my hand at baking this unique and delicious bread. We were 100% satisfied with the results and will be baking this one again for sure. The only misstep was not judging just how big the loaves would rise while baking. So I ended up with conjoined bread twins! Note to self: Buy a bigger baking sheet. But the bread still baked beautifully.
Ready? Let’s bake bread! This is what we’ll need.