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Posted in: Miscellaneous
Prep Time:
30 Minutes
Marinade Time:
7 days ferment, 2.5 Hours rise
Serves:
Makes two loaves
Grill time:
45 Minutes

Farmstead Sourdough Bread

How to make sourdough starter

Posted on by Andrea Alden
Farmstead Sourdough Bread
Serves Makes two loaves
Prep Time:
Marinade Time: 7 days ferment, 2.5 Hours rise
Grill time: 45 Minutes

I don’t know if you noticed, but I am a little obsessed with sourdough bread. Farmstead Sourdough Bread is possibly the best thing you will ever create. If you love bread, and sourdough, as much as I do, then having an endless supply available is going to be the greatest thing ever. I mean, I am already counting down the minutes until I can make more. 

I was blessed with a gift. A friend of mine bestowed upon me some of her own starter, which she has been cultivating for seventeen years! SEVEN-TEEN-YEARS! I was given instructions that were fairly basic. No metal shall touch the starter or it will be kaput (metal kills the bacteria). Keep it in the fridge, feed once per week with 1:1 water and flour. Pull the starter out 24 hours before you want to bake, keep at room temperature for those 24 hours, and feed it after you have used the starter to bake. 

Bake on a preheated Pizza Stone
Bake on a preheated Pizza Stone
Doesn't it look yummy?
Doesn't it look yummy?
It's still warm!
It's still warm!

Farmstead Sourdough Bread

Serves: Makes two loaves       Total Time: 75 Minutes + fermenting + rise

Ingredients

Sourdough Starter
  • 1 mason jar with plastic lid/large jar with lid
  • 2 cups filtered water
  • 2 cups flour – all purpose, whole wheat, bread, mix, pick your favorite flour
  • 1 tsp. sugar (optional)
Farmstead Sourdough Bread
  • 1½ cups warm water
  • 1 package (1 tbsp.) active dry yeast
  • 1 tbsp. sugar
  • 1 cup of Sourdough Starter
  • ½ cup butter, melted
  • 1 tbsp. salt
  • 5½ to 6 cups of flour
  • 1 tbsp. oil
  • Napoleon Pizza Stone (optional)
  • cornmeal for sprinkling

Directions

Step 1
Seven days before you want to make your bread, you need to make a starter. Sourdough starter should be made in a container, preferably plastic or glass that can hold about twice the starter you’re making. In this clean container, use a wooden spoon to mix 2 cups water and 2 cups of flour. You can add sugar if you prefer a sweeter bread.
Step 2
Leave the starter on the counter, out of direct sunlight, for six days. Stir your mix every 12 hours. It should start developing a smell like yeasty cider or maybe a little like beer. It will separate a little; just mix it together. Your starter should start to bubble on its own. On the seventh day you can use your starter in bread. If your starter develops a funky rancid smell, or mold, discard it and start again. It may have been too warm in the place you put the starter, try somewhere a little darker and cooler.
Step 3
FOR THE BREAD – Pour ½ cup of warm water into a dish, add a pinch of sugar, and the yeast. Stir to dissolve and allow the yeast to activate for at least 10 minutes.
Step 4
In the bowl of a stand mixer, using the paddle attachment, mix together the sourdough starter, the rest of the water, sugar, melted butter, salt and 3 cups of flour. Set the mixer on medium, beating your mix until smooth. Add the yeast mixture and beat for 1 minute.
Step 5
Turn the mixer down a little and add the remaining flour, ½ a cup at a time, until you have a shaggy ball of dough that just barely clears the sides of the mixer bowl.
Step 6
Turn the dough out onto a floured work surface and knead by hand until the dough is smooth and elastic. It will spring back when you poke it.
Step 7
Dribble oil into a bowl and add the dough, turning it over a couple of times to coat. Cover with a tea towel or plastic wrap and allow the dough to rise at room temperature for an hour to an hour and a half or until it’s doubled in size.
Step 8
Deflate the dough by gently pressing your fist into the center of the dough (this is also known as punching down the dough).
Step 9
If you wish to make sandwich loaf shaped bread, lightly grease two bread pans, then sprinkle the bottoms of the pans with cornmeal. If you are using the Napoleon Pizza Stone to make bread boules, skip the greasing step. Turn the dough out of the bowl onto a lightly floured surface and divide it in two. Shape the dough into the desired shape, (placing the loaves into the greased bread pans if using), cover again with a tea towel for about an hour, until the dough has once more doubled in size.
Step 10
About 20 mins before you’re ready to bake, preheat your grill, with the Pizza Stone if you’re using it, to about 350°F. Use the two outside burners on medium low, with the stone over the middle two burners, which should remain off.
Step 11
When the grill is up to temperature, sprinkle the stone with cornmeal and place the bread boules on top. If you’re using bread pans, just place them over the unlit burners. Bake the bread for 35 to 45 minutes, or until the loaves are golden brown and sound hollow when tapped.
Step 12
Remove the finished loaves from the grill and onto a cooling rack. Allow them to cool completely before you slice. I know it’s hard, but you can do it.
Step 13
To maintain your starter, after baking the bread, feed your starter 1 cup flour and 1 cup water (can now be tap water), mixing well. Seal the container, but not airtight, and keep it in the fridge. Feed it once per week, and remember to stir it a couple times per week too. When you want to use more, remember to pull the starter out at least 12 hours ahead to come to room temperature.
And smells so good
And smells so good
Just butter me up
Just butter me up
Help yourself
Help yourself

Guys! Guys! Did you know that there’s a day dedicated to sourdough? April 1st is National Sourdough Day, so don’t be a fool and make some Farmstead Sourdough Bread at the first opportunity you can. What is your favorite bread? Do you make your own?

Happy Grilling!



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