I am sure many of you have noticed that the grocery stores have been sold out of yeast for weeks, maybe longer, thanks to the COVID-19 pandemic. I had only one small package of yeast left in my fridge and decided this was a great time to produce my own sourdough starter that ‘made’ its own yeast. Well, that didn’t work so well for a first try, but that’s ok because our local Rosauser’s grocery began packaging their commercial yeast into 4 oz. packages. I was quick enough to snag one and decided to try this yeast laden starter instead and it worked beautifully! It doesn’t mean I’ve given up on the other starter options, but I’ll have to save that recommended recipe for another day.
- 1 pkg active dry yeast
- 2 1/2 cups warm water (110-115°)
- 2 cups all-purpose flour
- 1 tbsp sugar or honey
- Dissolve yeast in 1/2 cup warm water until frothy. Stir in remaining 2 cups water, the flour, and sugar or honey. Beat until smooth. Cover with cheesecloth. Let stand at room temperature for 5-10 days or until bubbly; stir 2-3 times each day.
- To store, transfer starter to a jar and cover with cheesecloth; refrigerate. DO NOT cover jar tightly with a metal lid.
- To use starter, bring desired amount to room temperature.
- To replenish starter after using, stir 3/4 cup all-purpose flour, 3/4 cup water, and 1 tsp sugar or honey into remaining amount. Cover; let stand at room temperature at least 1 day or until bubbly. Refrigerate for later use.
- If starter isn't used within 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days until used.
Honey Wheat Sourdough Bread
- 1 cup Sourdough starter
- 2 tbsp active dry yeast
- 1 cup warm water (110-120°)
- 1 tsp sugar
- 1/4 cup honey
- 1/4 cup coconut oil, softened
- 3 large eggs
- 2 cups ground whole wheat flour
- 2 tsp salt
- 1/2 tsp baking soda mixed with 1 cup whole wheat flour
- 2-3 cups bread flour
- Dissolve yeast in warm water; add 1 tsp sugar until frothy.
- In the bowl of a stand mixer fitted with dough hooks, combine starter, yeast mixture, oil, honey, eggs and 2 cups wheat flour. Mix well.
- Add baking soda mixed with flour and salt. Mix well.
- Add bread flour, one cup at a time.
- Using the stand mixer, knead with dough hooks for 10 minutes.
- Grease a large bowl and place the dough in the bowl. Cover with a cloth and place in a warm place to rise until double in size, about an hour.
- Shape dough into two loaves and place them in two greased bread pans. Cover the dough and let rise in a warm place for another 20-30 minutes.
- Bake at 350° for 30-35 minutes.
- For a soft crust, brush the top of the loaves with butter while they are still warm. Allow the bread to cool and slice to serve.
- Store any remaining bread in an airtight container.
Copyright © 2020 Montana Mountain Maven / Tina R. Cusker. All rights reserved.