Food Experiments – "Sour" Dough Bread

Yogurt Sour Dough Bread

It is the midst of Spring Bread here in Vancouver and a great time to spend time in the kitchen with your kids trying out some new ideas that may be too time consuming to fit into our regular schedule.   This easy recipe uses yogurt instead of a starter, along with a little yeast.  The active bacteria in the yogurt produce the "gas" which results in bubbles in the the dough causing it to rise!  The results are amazing and delicious with the characteristic "sour" dough tangy taste.

Recipe

2 cups all purpose or bread flour

1 cup whole wheat flour

1/4 teaspoon instant or fast rising yeast

1 1/2 teaspoon salt

1 1/2 cup natural yogurt (it is important to use a natural plain unsweetened yogurt with active cultures)

Mix flours, yeast, and salt until well combined in mixer or bowl.  Add yogurt until well incorporated, adding a couple more tablespoons of yogurt if needed to form a dough. (dough will be sticky). Cover with plastic wrap (air tight)  and let rise for 17 hours (Plan your timing!  We started at 8pm to bake the bread the following afternoon.) Put bowl upside down on a piece of parchment paper and gently fold dough over being careful to not flatten all the bubbles.  Let rise again for 2 hours.  15 minutes prior to baking preheat oven with dutch oven inside to 425 degrees F.  At 2 hours, put dough (on parchment paper) in hot dutch oven, lid back on and into the oven for 30 minutes.  Take lid off and bake approx 10 minutes more to brown the crust.  Let cool for at least 20 minutes. 

The first time we tried this recipe we tried it will all white flour, but then adapted it to add whole grain flour.  I am currently working on other variations to use different whole grain flours, grains,  nuts and seeds, dried fruit etc.  Have fun experimenting!

Thanks for the inspiration http://ladyandpups.com/ and http://cooking.nytimes.com/recipes/11376-no-knead-bread?_r=0!  

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