We’re bringing sourdough week to a close in fitting fashion with an easy and delicious recipe for homemade sourdough bread.
This loaf is crusty, tender, and a little chewy, which is nice since a lot of homemade breads are on the crumbly side. And again, because those natural yeast and bacteria from the starter are basically predigesting it for you, sourdough bread is easier on your digestive system, better for people with gluten issues, and helps you assimilate all the nutrients from the whole grains.
You’ll want to start this early in the morning, because of the wait time, though the longer you leave it out, the more sour it gets – if you like a little pucker with your bread, put it in the fridge for a few days.
If you like round loaves, go ahead and make them round and bake them on a baking sheet.
This works well for a sandwich loaf, and since I don’t have a professional bread slicer, I’ve found that using an electric knife is great for slicing thin and evenly.