Sourdough Bread with Yeast
Kindly note: As an Amazon Associate and Affiliate for other companies, I may earn a commission from qualifying purchases if you use the links provided. There is no additional cost to you if you use these links. Thanks so much for supporting my home business, Diligent Homemaker!
Now, tell me, what’s more cozy than homemade bread fresh from the oven slathered with homemade (or good quality purchased) butter?
Sourdough bread, especially classic sourdough, relies on sourdough starter rather than yeast for the bread to rise. Typically, no yeast is present in traditional sourdough bread.
Using Only Sourdough Starter
I have had much success in using only sourdough starter as a leavening agent when making sourdough bread. This bread is best baked in a Dutch oven in the stove to mimic the traditional brick ovens of our ancestors. Details for how to make the best sourdough starter are found in this Heritage Ways YouTube video. The resulting bread has a firm, chewy texture which is classic. It is especially tasty toasted and topped with homemade butter. Sourdough bread can produce excellent croutons, as well.
The Need for a Softer Sourdough
In recent years, I had some dental work and, for a season, I needed to eat breads that were not as chewy. As I looked through some of the cookbooks on my kitchen bookshelf, I discovered the same recipe in two older books. One book is all about sourdough and the other is about food storage.
The recipe which was found in both books calls for yeast. One recipe said it was optional but I have enjoyed the yeast addition as it causes the bread to rise in less time than not using yeast.
Works Every Time
Now my go-to sourdough bread, this recipe makes two generously sized bread loaves. The bread retains a bit of its chewiness but not as much as traditional sourdough. It is a happy combination of sourdough and yeast bread. My very favorite bread loaf pans that require no greasing are these pans made by USA Pan.
The bread rises in less time than traditional sourdough. In cool months, or when the house is cool, I often set the bread for its first rising on my bed with the electric blanket turned on beneath the bowl. It works great while not rising too much too fast. A slower rise makes a better bread. The electric blanket method works very well.
Tips for making Sourdough Bread with my recipe
- My recipe calls for adding milk as well as water. This is to add more protein to my family’s bread and to take advantage of the raw milk we have each week. The same amount of water may be used instead of milk.
- Water should be warm to the touch. Our ancestral mothers called it “blood warm.” The temperature should be like warm, comfortable bath water. Using a thermometer to test water is great for learning what 110F feels like. After so long, you won’t need a thermometer. My favorite, hands-down, for so many kitchen uses is this one.
- The recipe calls for 5 cups of flour. A little more may be needed for a smooth dough. The humidity in the air makes a difference when determining amount of needed flour.
- End results are only as good as ingredients. I use unbleached all-purpose flour and good quality salt in all of my recipes.
Want to know how to make a classic and vibrant SOURDOUGH STARTER?
Want to know how to bake CLASSIC SOURDOUGH with no yeast?
How to make Sourdough Bread Using Starter and Yeast Recipe
Ingredients
Method
- In a small bowl or 2-cup glass measuring cup, slightly stir together water and yeast. Allow to set for proofing, about 5 minutes.
- In large mixing bowl, combine starter, milk (or water, if using), proofed yeast mixture and 4 cups of flour. Add flour gradually, half cup at a time, mixing with electric stand mixer or stirring by hand. Use flat attachment if using mixer.
- Add salt and sugar. Mix on medium-low speed, or stir vigorously by hand, for 3 minutes.
- Place dough in greased bowl, covering all sides lightly with grease. Using olive oil cooking spray works well or place a bit of oil in bottom of bowl, place dough in bowl, then turn it over to grease all surfaces. Cover with plastic wrap or tea towel. Allow to rise in warm place until double in size, usually a minimum of 2 hours.
- One cup of flour remains. Combine baking soda with half cup of flour. Reserve final amount of flour. Stir flour-soda combination into risen dough. This may be done in stand mixer or by hand.
- Turn dough onto floured surface and knead remaining flour into dough. The result should be smooth and not sticky. Use more flour, if necessary.
- Shape into two loaves and place in greased pans. (I use pans made by USA Pan that don't require greasing.) Cover with plastic wrap or tea towel.
- Allow loaves to rise until nearly doubled in size, about an hour. The bread should be just above the rim of the bread pan.
- Preheat oven to 400F. Place a shallow baking pan of hot water on the bottom rack of the oven.
- Brush top surfaces of loaves with water. Score or slash the top diagonally with a sharp knife.
- Bake loaves for 45-50 minutes. Ovens vary, so take a peek around the 40 minute mark the first time you bake these. The tops will be very brown as seen in photo of this recipe and accompanying blogpost.
Family Favorite Recipes
Years ago my Mr. Patient and children encouraged me to write down many of their favorite recipes in one book. My first cookbook, From Katie’s Kitchen, Vol. One, includes 205 of the recipes that they requested. This book has become a fan favorite with Heritage Ways homemakers world-wide. Get your copy HERE and start cooking our many of the recipes that our family has been cooking for generations.
FREE Weekly Email from Mrs. Katie on Homemaking Topics, click HERE
In-home newspaper written by AND for homemakers
Follow Heritage Ways on socials
https://www.instagram.com/heritagewayskatie
https://www.facebook.com/heritageways
https://www.pinterest.com/Heritageways/_saved
The Heritage Ways Diligent Homemaker’s Commitment
As Diligent Homemakers, we do the best we can with the resources we have at the time. These resources include our time, physical health and energy, money and possessions. We commit to using these God-given resources to the best of our abilities and give ourselves grace in the process.
Lazy hands make for poverty but diligent hands bring wealth.
Proverbs 10:4 of The Holy Bible, NIV
Count your blessings and know you are loved,
Mrs. Katie of Heritage Ways
