Tag: sourdough bread

Gosh, I adore sourdough bread. I love watching the starter grow when it gets fed. I feel good about the food I am feeding my family when I serve them bread with three to four ingredients rather than a list of things I can’t pronounce. For years, I did a simple water, flour, salt dough. My kiddos ate it, but they yearned for something better for sandwiches. Something less dense with a little more flavor. I did some research, and have started baking a delicious milk and honey sourdough bread that I am so excited to share with you. 

But first, can I share a SHORT story with you? 

A few years ago, I decided to make a list of 33 random things to do while I was 33. They varied from bake a fruit tart, to compete in a sprint triathlon, go to a concert, visit three new state parks, etc. It was so much fun to challenge myself to try new and fun things I wouldn’t normally do. One item on the list that truly changed my life was, “take a class at one of two foundations in town.” Initially, I took a Restorative Yoga class, which led me to the instructor, which lead me to her studio, and now, I get to lead barre classes 2-4 times a week. This has brought a beautiful community of women into my life that I am grateful for every day. 

I also took a class on sourdough baking put on by Sunrise Flour Mill. And honestly, I knew nothing about sourdough. I knew some people loved it, but had no idea how it was created, baked, anything. The idea of a sourdough starter was foreign to me. But I took a little portion cup of my starter I fondly called “Fred,” and got to work. I made terrible bread. Then I made beautiful bread. I played with sourdough bagels, crackers, tortillas. I made all the things, and I am at a point in my life and gut health that I strive to only eat bread products that I have created. 

Why do I share?  

Because this little list that I was inspired to create truly has molded my life in a way I never could have imagined. I am a teacher at heart, but never thought I would lead fitness classes. I love to bake, but never had heard of sourdough in my life. It led me to buying flour from the natural food store and having better, whole foods in my home for my family. If you at all feel inspired, make yourself a list for a year and do some wonderful and out of your comfort zone things. Future you will thank you. 

But this is a blog post about a delicious milk and honey sourdough bread that I am beyond excited to share with you. Ready to get preparing? I hope so! Oh, and you say you don’t have a sourdough starter? Check out King Arthur’s Flour for a great recipe!

Your Ingredients for Milk and Honey Sourdough Bread

• 250 grams fresh and active sourdough starter 
• 300 grams bread flour 
• 50 grams whole wheat flour (you need a little whole wheat in your life)
• 250 grams white all purpose flour
• 20 grams kosher salt
• 400 grams skim milk 
• 40 grams honey 

Determining Your Time Line

If your starter hasn’t been doubled in the last 12-24 hours, be sure to start there. I usually do this the morning I am going to put it together or in the evening if I want to mix it up in the morning. The thing about sourdough is that it takes time and determining how to fit it into your schedule can be the hardest part. Here’s what has worked for me: 

If you want to bake in the late morning: 

The morning before, double the starter. 

The evening before, you will mix the dough. It will rest overnight. (Mixing and folding the dough will need about 40 minutes of time, but can be done while you are doing other things)

The morning of, do the final folding of the dough about 2-3 hours before you want to bake it. 

If you want to bake in the evening: 

The evening before, double the starter. 

The morning of, you will mix the dough. It will rest overnight. (Mixing and folding the dough will need about 40 minutes of time but can be done while you’re getting ready for the day)

The evening of, do the final folding of the dough about 2-3 hours before you want to bake it. 

Your Steps to Delicious Milk and Honey Sourdough Bread

Combine all the ingredients in a large bowl with a cover (plastic wrap or bees wraps would work too)  Mix together with hands that have been run under water and then shaken off, but not dried (damp hands?). And I have to say, truth be told, I have forgotten the salt more than I care to admit because I can mix this by memory. Don’t do that! It’s amazing what 20 little grams of salt does to bread. 

Allow the dough to rest, covered, for 10-15 minutes. It WILL be very wet. After the 15 minutes has finished, fold in the “corners” (think, north, south, east, west) of the bed to the center with damp hands. I keep one hand wet and it does the folding the and the other hand spins the bowl. Repeat this process 4-5 times, every 5-10 minutes. (“Alexa, set a timer for 5 minutes” is heard at our house so often. But if you miss the 5 minute mark for any reason, it’s very forgiving.) Cover and allow the rest approximately 12 hours. 

Note: My dough generally rests overnight or during the work day. If you need to speed up the process, find a warmer spot for your dough to hang out. I have set it on the porch on a warm, humid day and had bread ready to go in 5 hours. You can slow it down by putting it in the fridge. 

About 12 hours later

Uncover the dough. Fold in the corners once more. Allow to rest for 10 minutes. Heavily flour a surface (I LOVE to have an old, large spice container for this. It’s a must in the kitchen for a baker). With damp hands, lift the dough out of the container and onto the flour. Cut into two equal pieces (I use a turner in a pinch if you don’t have a pastry scraper). Fold the top and bottom of each piece in. Allow to rest 5-10 minutes. With damp hands, repeat this process, flipping the seam onto the table, resting once more. Place loaves into greased bread pans, cover with a towel, and allow to rest until doubled. I generally preheat my oven at this point, and allow the loaves to rest on a burner that is NOT the vent. This speeds up the doubling process just a little bit. 

When ready to bake, preheat the oven to 400 degrees. Place bread in oven, baking for 30 minutes. If your oven bakes unevenly at all, rotate the bread half way through. 

Now, I challenge you to take it out of the oven and NOT cut right into it. I can’t help it, every time. Fresh bread is just the best. Get a little butter, or homemade jam from my canning page, and man, life is so good. It’s the simple, little things, right? 

Tools of the Trade

Here are a few tools I love to have around when I am baking sourdough!

Milk and Honey Sourdough Bread

A simple, seven ingredient milk and honey sourdough bread that is ready for sandwiches, jelly, and more!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Rest TIme 12 hours hrs

Course Side Dish

Cuisine Sourdough

Servings 2 loaves

Ingredients

  

1x2x3x

• 250 grams fresh and active sourdough starter
• 300 grams bread flour
• 50 grams whole wheat flour
• 250 grams white all purpose flour
• 20 grams kosher salt
• 400 grams skim milk
• 40 grams honey

Instructions

 

• Combine all the ingredients in a large bowl with a cover. Mix together with hands that have been run under water and then shaken off, but not dried.
• Allow the dough to rest, covered, for 10-15 minutes. It be very wet.
• After the 15 minutes has finished, fold in the “corners” (think, north, south, east, west) of the bed to the center with damp hands.
• I keep one hand wet and it does the folding the and the other hand spins the bowl. Repeat this process 4-5 times, every 5-10 minutes.
• Cover and allow the rest approximately 12 hours.
• Uncover the dough. Fold in the corners once more. Allow to rest for 10 minutes.
• Heavily flour a surface With damp hands, lift the dough out of the container and onto the flour.
• Cut into two equal pieces. Fold the top and bottom of each piece in. Allow to rest 5-10 minutes.
• With damp hands, repeat this process, flipping the seam onto the table, resting once more.
• Place loaves into greased bread pans, cover with a towel, and allow to rest until doubled on a preheating stove (400 degrees), but away from the vent.
• Place bread in oven, baking for 30 minutes. If your oven bakes unevenly at all, rotate the bread half way through.

Keyword sandwich bread, sourdough, sourdough baking

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