Do you ever want to make sourdough bread, but you don’t want to spend all day in the kitchen? Or you don’t have time to wait a long fermentation??
Sometimes I just don’t plan ahead long enough to wait! I developed this recipe which is heavy on the sourdough starter which allows for a shorter fermentation period.
It’s also super easy- and a no knead recipe!
2c sourdough starter (fed the day before preferably!)
1 c wheat flour
2 Tbsp gluten
1 tsp pink salt
Mix into a shaggy dough and let rise in a cast iron Dutch oven or covered clay baker. (Or in a loaf pan if you want! Just use foil to cover the top!) Then bake it covered at 450 x 15 min, take off the cover and decrease temp to 350 for 15-20 min
Since it’s SO much starter- it doesn’t need a long ferment. Just bake it once it’s risen- usually takes mine 2-3 hours to fully rise.
Adding additional gluten is t completely necessary. You can leave it out! But if you have it, it helps make the dough softer. You can also crush a vitamin C tablet and mix it into your bread to help the gluten get even softer.
It’s not a perfect artisan looking bread, but it works and I’m a busy mama trying to make my own bread!!
Live. Love. Sisters. 