10137 Preston Rd

just off Mondon Hill Road between Hwy 41 and Hwy 50.

Produce Barn is open Sunday Monday Tuesday & Wednesday Farm Phone 352 799 6752 When we're busy in the field, our cells keep us available 352-232-3381 & 352-232-0294

E-mail us , we prefer phone calls rather than emails,beas9781@bellsouth.net

For our Produce Stand locations, dates, and hours please click here.

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Saturday, June 16, 2012

Sour Dough Bread

Sour Dough Loaf 

(with or without bread machine)

Sour Dough bread may be made with Starter Packets available at many on-line stores. Or keep your own Starter going all the time to bake fresh Sour Dough bread, rolls and hamburger buns at any time!

Our Recipe for the Starter is found here.


2 cups bread flour
5 ounces of starter
3 ounces of water
1 1/4 tsp yeast
1 tbsp sugar
1/2 - 3/4 tsp of salt


If a bread machine is available, place ingredients in the machine pan and use “Dough” setting. When bread machine cycle is complete 1.5 hours later, roll dough into ball, shape loaf, place in loaf pan, and allow to rise for about 90 minutes. If more time is needed, give it another 30 minutes. Bake at 370F for 25 minutes.

If a bread machine is not available, heat water to 110F, float the yeast on the warmed water. Add this to the other ingredients in the mixer bowl. Mix until the bowl’s sides are clean, and the dough is a ball. If necessary, add a little more water or flour to obtain proper consistency.

Allow to rise in greased bowl until double in size (approximately 60-90 minutes). Punch it down on a floured surface, form into loaf, place it in loaf pan. Allow to rise about 90 minutes. If more time is needed, give it another 30 minutes.

Bake at 370F for 25 minutes.

Sour Dough starter provides a unique, yeasty flavor. Using additional yeast in the recipe decreases the time frame needed for the starter to rise.
NOTE: Florida and other humid locations often need to adjust the water amount if making bread without the bread machine.
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