Very Strawberry Sourdough Bread. Great recipe for Very Strawberry Sourdough Bread. I made a starter using the organic strawberry yeast water which I successfully cultivated. With this very fragrant sourdough starter, some fresh strawberries and the leftover strawberry yeast water, I came up with a recipe and baked a sourdough.

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Very Strawberry Sourdough Bread Once a loaf of bread is dry enough, it can be ground up to make homemade bread crumbs. If the bread is not quite dry enough, put it in a low oven until completely dry. The Best Beginner Sourdough Bread Recipe This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions.

You can make Very Strawberry Sourdough Bread use 8 ingredients and 12 the steps. Here guides how you mix it.

The main ingredient Very Strawberry Sourdough Bread as follows:

Provide 125 g of active 100% hydration strawberry yeast water sourdough starter.
You need 100 g of strawberry yeast water.
Prepare 5 g of salt.
Provide 250 g of GMP T65 flour.
Provide 50 g of fresh strawberries, pureed.
Prepare 33 g of strawberry yeast water (divided into 10g + 23g).
Prepare of NOTE:.
You need of You can replace all the strawberry yeast water with plain filtered water..

With this very fragrant sourdough starter, some fresh strawberries and the leftover strawberry yeast water, I came up with a recipe and baked a sourdough loaf smelling and tasting of strawberry! Remove it from the oven and turn it out onto a cooling rack. Store bread, well wrapped, at room temperature for several days; freeze for longer storage. Strawberry Shortcake with Honey Sourdough Biscuits Strawberries and honey are a great pair and this honey-flavored sourdough biscuit recipe makes the perfect strawberry shortcake.

How to Make Very Strawberry Sourdough Bread

Dissolve 5g of salt with 10g of strawberry yeast water. Set aside..
Mix starter with 100g of strawberry yeast water, strawberry puree and flour. Autolyse for 30 minutes..
After autolysis, add the salt solution and the remaining 23g of strawberry yeast water into the dough. Use a dough scrapper to fold the liquids into the dough mixture to form a very wet dough in the container for 5 minutes..
Rest 30 minutes..
Perform a dozen or so folds using a dough scrapper on the wet dough. Rest 30 minutes..
Repeat step 5 three more times..
Place the dough in the fridge for 24 – 48 hours (in my case, 67 hours!)..
Take the dough from the fridge, pre-shape directly. Bench rest for 5 minutes. Then final shape and place the dough in the banneton basket..
Final proof the dough in room temperature for 40 minutes and place the dough in the freezer for 20 minutes..
Pre-heat the oven, baking stone and Pyrex glass lid at 250°C for 1 hour..
Bake the dough for 20 minutes with the lid on at 250°C and another 20 minutes without the lid at 230°C..
Cool the bread on wire rack completely before slicing..

I've been spending a few weeks playing and tweaking my favorite sourdough biscuit recipe to make a honey-flavored sourdough biscuit. Low Carb Sourdough Bread ~ Quickie Version. This tangy bread is made from sourdough, but not the kind the Grandma used to make. For starters, it much lower carb and won't kick you out of Ketosis. I was wondering why bread flour disappeared… then I started looking into sourdough.