Recipe Station

I love having fresh bread on hand, and this Sourdough Roll is perfect for any time of day. The bread is large enough so that you can make a sandwich and sweet enough for you to enjoy some preservatives on.

Here Are The List Of Ingredients That You Need To Gather For Making The Best Sourdough Bread:

6 oz. room temperature beer, I used Sam Adams lager
1/2 c. sourdough starter (well fed)
2 T. sugar (next time I'll use 1 T.)
3/4 t. salt
2 1/2 c. bread flour

Please Follow These Step By Step Instructions:

Step One

Mix beer and sourdough starter in a large bowl. The beer will foam up. Add sugar, salt and bread flour, and mix to form a soft dough.

Step Two

I left mine a little on the wet side, and kneaded lazily for about 3 minutes in the bowl. I also let it rise in the same bowl. Leave in a warmish room-temperature place to rise until doubled, about 2 1/2-3 hours.

Step Three

After 1st rise, gently knead dough for a couple minutes and form into a loaf shape of your choosing. Leave to rise, covered in a floured towel, for 2 – 2 1/2 hours until risen.

Towards the end of the 2nd rise, preheat oven to 450 f. with covered cast iron pot on the middle rack.

Step Four

Bake for 20 minutes, then remove lid of cast iron pot and continue baking 10-15 more minutes until crust is a deep golden brown.

Step Five

Loaf should feel light for it's size and sound hollow when tapped on the bottom.

Step Six

Leave to cool completely before slicing.

The entire recipe makes one loaf. Make sure that when you are helping it rise that you put a cheese cloth or a small towel on top, (this way nothing gets inside).

As soon as my loaf is out of the oven, I like to rub a little butter on the crust, when it is still hot so that when I bite down I get a richer crunch.

If you have made this before tell us how it tasted and what you would change.

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This Recipe Was Adapted From Cake Walk