Real Alaskan Sourdough Bread machine recipe

Alaskan Sourdough Bread machine recipe

Prep 5 m

Cook 3 h

Ready In 3 h 5 m

Recipe By:Robert L Allen

"Simple sourdough bread for the bread machine."

Ingredients

3/4 cup warm water (110 degrees F/45 degrees C)

1 cup sourdough starter

1 1/2 teaspoons salt

1 tbsp of sugar

2 Tbsp oil 

2 2/3 cups bread flour

1 package teaspoons active dry yeast

• Remember you have to pull sourdough starter out of the fridge 24 hrs before. 

Directions

Warm water to a bit over 110F add sugar and dissolve. When it cools down to 110F add yeast packet to water. Time ten minutes to proof.

Stir salt, oil, and flour together. 

Add the starter and proofed yeast water into the bread machine. Add flour mix into the machine.  Premix the ingredients to incorporate them (I know the bread machine is supposed to do it-but they don’t). 

Select white bread setting and push start.

Sourdough Starter

Make your starter in a glass container and store in the refrigerator after fermentation has occurred."

Ingredients

• 1 package active dry yeast
• 2 cups warm water
• 2 cups all-purpose flour
• Pinch of sugar

Directions

Note: Metal often reacts with mixture so it’s advised not to use.

• In large non metallic bowl, mix together with a wooden spoon dry yeast, 2 cups warm water, sugar, and 2 cups all purpose flour and cover loosely.
• Leave in a warm place to ferment, 2-7 days (stir often during first 48 hours). Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on often.
• When mixture is bubbly and has a pleasant sour smell, it is ready to use. If however, mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until 24 hrs before baking bread.
• When you use starter to bake, always replace with equal amounts of flour and water with a small pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir it back into the starter, the alcohol will bake off and the sourdough flavor remains! Sourdough starters will improve with age, they used to be passed down for generations.