Sourdough - ABM

A fully wild-yeast bread that uses an active sourdough starter as the only leavening. No commercial yeast, no shortcuts. Five ingredients (counting water and salt) and the bread machine handles the rest, working through long natural fermentation cycles to develop the signature tangy flavor.

The starter must be active and bubbly for this to work. Feed it 4-12 hours before mixing, or it will not have the leavening power to rise the dough properly. A starter that has fallen and gone flat will produce a brick.

Bread machines have varying settings for sourdough. Some have a dedicated sourdough cycle; others require using the basic white bread program. Either works, though the dedicated cycle generally extends the rise time to compensate for slower wild-yeast leavening.

The simplicity of the ingredients is intentional. With just flour, water, salt, and starter, the personality of the starter shines through. A young, mildly tangy starter produces softer-flavored bread; an older, well-developed starter creates a sharper, more pronounced sourdough tang.

Slice and toast for breakfast, or use for grilled cheese, French toast, or croutons.

Sourdough Tips

• Use a starter that has been fed and risen to its peak (doubled in size, bubbly on top, slightly domed). This is the active stage.
• Bread flour delivers better rise than all-purpose. The higher gluten content supports the longer fermentation.
• If the dough seems too wet during the first knead, add bread flour a tablespoon at a time. Bread machines mix harder than hand kneading.
• Cool fully before slicing. Sourdough especially needs to set its crumb.

Variations

• Sub a half cup of whole wheat for some of the white flour for a heartier loaf.
• Add a tablespoon of olive oil for a softer, more sandwich-friendly texture.
• Stir in a teaspoon of dried rosemary and chopped garlic for savory herb sourdough.