I remember Wafaa talking about baking sourdough bread and how you can create the culture for it using nothing but normal flour and water. The bacteria comes from the air and I've seen her latest bread pictures. So I decided that I wanted to try it out until I found out that it takes a lot of time and experimentation to get a good culture. I still wanted to make my own bread so I looked online and found this relatively easy recipe. It uses dry yeast, bread flour, salt, and water:
http://www.foodnetwork.com/recipes/knead-not-sourdough-recipe/index.html
It's from food network and it had amazing reviews. I tried it and the bread is awesome. I didn't have a dutch oven so I used a non stick cookie pan and put foil on top. Below are some pictures. By the way I would half the recipe. It said it makes one loaf but it is an enormous loaf (check the size of these big bananas as compared to the loaf in the second picture.)
o_O That is one big loaf of bread! Just as point of reference, those aren't Lebanese sized bananas, those are like the large Somali ones.
ReplyDeleteI wonder if one could get a decent result with whole wheat bread. I always have a heck of time trying to make those rise really well. I though of buying gluten and see if adding that works, although it's not easy to find here. Maybe I can sacrifice a little, and mix half and half or something :)
Wow Habib, that looks perfect with soup in this REALLY cold weather we're having here.
ReplyDeleteSorry to be a party pooper but I don't think this is sour dough bread. You can't use yeast in it. Does it taste sour? Because sour dough bread always has a sour taste to it.
It's only slightly sour. You let it set for 19 hours and that's supposed to help. It's not as sour as I would like. It tastes like a french / sourdough hybrid. It's a really good recipe. Try it.
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