Berkley Sourdough Bread Recipes

SOURDOUGH BREAD

Steps:

• Dissolve sugar in warm water. Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in Sherwood. Add 3 cups of flour and salt. Beat with wooden spoon or low speed of electric mixer for 3 minutes.
• Cover bowl with waxed paper and tea towel. Let Rise in warm place (75-85 degrees) until doubled in size (about 1 1/2 hours.).
• Combine baking soda with 2 cups of remaining flour. Stir into dough, Add enough of remaining flour to make a soft dough which leaves sides of bowl. Turn out onto lightly floured surface.
• Knead dough for 10 minutes, adding enough flour until dough is smooth, elastic and no longer sticky, Divide in half. Cover with tea towel and let rest 10 minutes.
• Shape each portion into a round loaf. Place on greased baking sheet. Cover with tea towel and let rise until light and doubled (about 45 minutes).
• Bake at 375F on lower oven rack for 35-40 minutes, or until light golden.

BERKLEY SOURDOUGH BREAD

Steps:

• mix flour and salt. Add starter mixing well.
• Add cool water slowly and mix well.
• Knead for 8-10 minutes.
• Place in a large well oiled bowl. Cover tightly with plastic and place in fridge overnight.
• Remove from fridge and let warm to room temperature-about 2-3hours.
• divide into baugettes, place on oiled baking sheet.
• Let rise another 2-4hours. Score tops with sharp knife.
• Preheat oven to 500. Place a pan with water in oven to make it steamy.
• Place sheet in oven and spray walls of oven 3 times, every 30 seconds.
• Bake at 500 for 20-30 minutes, checking after 15 minutes to see if the loaves need to be moved to cook evenly.

SOURDOUGH BREAD

Steps:

• Mix the starter with 2 cups of flour and l c water in a large non metal mixing bowl. This is the working culture. Proof for 12 hours at room temp (68-72 degrees).
• Add 2 cups of the flour and 1 cup water. Mix and knead until smooth. Proof 8 hours at room temperature. After proofing, this is the fully active culture.
• Punch down. Dissolve the salt in the remaining 2 cups water and stir into the dough. Reserve 1 cup of the flour for flouring the board.
• Mix the remaining flour into the dough 1 cup at a time. I use a heavy duty mixer for this, but it can be done nicely by hand.
• Knead until a smooth satiny dough develops, (5-10 min).
• Form 2 loaves and proof them until they've doubled in size.
• Bake in a preheated oven at 350°F for 40-45 minutes. Remove from the pans and cool on wire racks. I line my pan with parchment paper which gives a nice crusty finish to the loaves bottom and sides.

STRAWBERRY SOURDOUGH BREAD

Steps:

• Preheat oven to 350 degrees, spray an 8 1/2 inch x 4 1/2 inch loaf pan with baker's cooking spray or lightly oil and flour; set aside.
• In a large mixing bowl lightly beat the eggs; mix in the oil, applesauce and sugar; stir in the sourdough starter.
• In a smaller bowl, mix together the flour, baking soda and salt; add to the sourdough mixture; stirring to combine.
• Fold in the pecans and chopped strawberries; pour mixture into prepared pan and bake in preheated oven for 45 to 60 minutes.
• Cool on wire rack, slice and serve with butter or cream cheese.
• Please note: The cooking time reflects using a sugar substitute for part of the sugar. If using sugar the cooking time may be longer.