Ingredients
1/8 c. sugar
1/2 c. corn oil
1 tsp. salt
1 c. sourdough starter
1 1/2 c. warm water
6 c. Pillsbury bread flour
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Artisan bread baking with natural fermentation
Comprehensive bread technique — pre-ferments, shaping, baking
Efficient dough mixing without overworking gluten
James Beard winner — sourdough beyond bread, pancakes, crackers, pasta
Sourdough kit — starter jar, thermometer, scale, feeding guide
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Artisan bread baking with natural fermentation
Comprehensive bread technique — pre-ferments, shaping, baking
Efficient dough mixing without overworking gluten
James Beard winner — sourdough beyond bread, pancakes, crackers, pasta
Sourdough kit — starter jar, thermometer, scale, feeding guide
You're reading one of recipes available free. Full library with Gastronome.
Mix ingredients; grease another bowl. Put dough in, cover with foil and let stand overnight (do not refrigerate). Next morning, knead a little. Divide into 3 equal parts. Put into greased pans and brush with oil. Let rise 4 to 5 hours. Keep covered with waxed paper. Bake at 350° for 30 to 40 minutes. Remove from pans, brush with butter. Cool on rack. Wrap well and store. Bread may be frozen.
“Additionally, both straight dough and sourdough bread contained 1.4–1.6 g β-glucan/100 g fresh bread.”
β-glucan content → remained stable → in both straight dough and sourdough bread
“Twenty six attributes described the characteristics of sourdough bread crumb, and 28 attributes described the characteristics of crust.”
wheat sourdough bread crust → has → 28 flavor attributes
“Twenty six attributes described the characteristics of sourdough bread crumb, and 28 attributes described the characteristics of crust.”
wheat sourdough bread crumb → has → 26 flavor attributes
“Although EPS-producing LAB strains have been traditionally applied in the manufacture of dairy products such as fermented milks and yogurts, their use in the elaboration of low-fat cheeses, diverse type of sourdough breads, and certain beverages are some of the novel applications of these polymers.”
EPS-producing LAB strains → are applied in → manufacture of dairy products, low-fat cheeses, diverse type of sourdough breads, and certain beverages
“A highly trained, descriptive sensory panel identified, defined, and referenced 32 flavor attributes for WSB.”
wheat sourdough bread → has → 32 flavor attributes