Sourdough bread with instant sourdough!

Yeast packet inside bread pan

A few weeks before all our lives changed and we went into quarantine, I saw this instant sourdough package while I was shopping. I was intrigued as I love sourdough bread but don’t want to have to manage a sourdough starter. It seemed like more work than it was worth. I also know that it can be dangerous to use a “natural starter” grown from naturally occurring yeasts. The main danger there is that we don’t know what bacteria might grow in the starter alongside the wild yeast.

I bought the starter but didn’t have time or motivation to make the bread until we began working from home and I had a bit more time on my hands. I found a recipe on-line that didn’t look too involved or too difficult.

brown sourdough starter in bowl on top of flour

I was glad that I had the recipe a few weeks before I wanted to bake the bread as that gave me plenty of time to read the recipe and plan for a day that I had time and space necessary.

dough ready to shape

The recipe is not complex or hard to understand. Mainly, it takes a lot of time. The directions are to mix the bread, cover and let rise for two hours, refrigerate for two more hours and then shape the dough and let raise for one more hour. This can easily fill an entire morning or afternoon. You do have the option to refrigerate overnight (instead of only two hours) and then continue the process the next day. The bread bakes for an additional 30 minutes at the end of the process.

It was hard to wait for the bread to be cool enough to slice, but when I did, I loved the loaf. I will buy some more Instant Sourdough yeast the next time I see some available at the store.

Fresh loaf of Instant Sourdough bread sliced on a platter

Liz Meimann

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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