Faux Sourdough for Bread Machine
Sourdough is black magic. Even after you have a starter it probably won’t be sour enough to satisfy you. If it works, it takes 12 to 24 hours to make a loaf. Even then something will disappoint you about your work. People will offer all kinds of advice. Most of it won’t work for you. It’s like the quest for the perfect pie crust. Some can do it, most cannot. I know, I’ve tried this time and again.
In frustration I came up with this recipe:
Faux Sourdough Bread for Bread Machine
This makes a loaf of bread that is sour to the taste with a crunchy crust and a soft interior. It is really not as good as real sourdough, but it will hold you until you can get the real thing, and it only takes about 2 hours to make.
1 cup (245 grams) buttermilk or plain yogurt
1 egg (50 grams), beaten
1 tsp (6 grams) table salt
1/2 tsp (3 grams) citric acid (get Ball brand Citric Acid powder at WalMart in the home canning section. 7.5 oz in a green label spice bottle.)
1 Tbsp (15 grams) cider vinegar
2 1/4 tsp (7 grams) instant yeast
3 cups (411 grams) bread flour
1/4 cup (30 grams) whole wheat flour
2 Tbsp (26 grams) olive oil
Mix first 6 ingredients together in measuring cup.
Add mixed ingredients to bread machine.
Add flour to bread machine.
(To bake in oven see section below**)
Select WHITE or REGULAR CYCLE, MEDIUM CRUST and press START.
After dough forms a ball, add olive oil to bread machine.
After dough has mixed for a few minutes, add a little water or flour as needed to form a smooth ball of dough. It should be a smooth dough ball that holds its shape and not like a batter.
Makes one 1 1/2 pound loaf
(To bake in oven**) Makes a boule shaped loaf.
Select DOUGH CYCLE and press START.
After dough forms a ball, add olive oil to bread machine.
After dough has mixed for a few minutes, add a little water or flour as needed to form a smooth ball of dough. It should be a smooth dough ball that holds its shape and not like a batter.
Allow kneading cycle to run for 15 minutes. Remove dough from machine.
Place in greased stainless steel mixing bowl forming a dough ball, cover and allow to rise about 1 to 1 1/2 hours, until it is doubled in size.
Bake in uncovered stainless steel bowl, at 350-F for 50-minutes or until center of bread reaches 200-F.
Makes one 1 1/2 pound boule shaped loaf