Benefits of sourdough

• lower glycemic index and doesn’t spike blood sugar
• fermentation ezymes break down phytic acid which helps improve digestibility
• enhances gut health due to fermentation process
• longer shelf life without added preservatives because it contains naturally occurring acetic acid which prevents mold and fungal growth
• increases mineral availability and absorption 

Tips

• Make sure the dough is worked until it passes the windowpane test (see photo). Sometimes it takes longer than you may expect!
• Allow the dough to rise double in size for both rises. Don’t skip either step or you will have dense bread and it won’t have a buttery soft crumb.
• I use a large 13inch bread pan, but you can use two normal sized bread pans if that is all you have

Ingredients

6 cups all purpose flour

1 cup bubbly, active sourdough starter

1 Tbsp cane sugar

1 cup warm water

1 cup milk

1 stick butter, softened

½ Tbsp salt

Combine all ingredients in a stand mixer, in order listed. Use the dough hook attachment on low-med speed and knead the dough until it passes the windowpane test (see pic above) – about 10 minutes. Cover bowl with plastic wrap, then a tea towel, and allow to rise for 8-12 hours, or until it has doubled in size.

After the dough has doubled, punch it down, and pull it out onto the counter. Roll into a flat rectangle, about the length of your bread pan. Start rolling it up like a burrito- tucking in the sides and rolling it into a log shape. Pinch the seams together so the dough doesn’t unravel.

*NOTE* If you have typical sized bread pans, you will want to cut the dough in half, shape, and put one in each pan. If using a large 13 in bread pan like me, you won’t need that step.

Grease your bread pan (or pans) and place dough into it. Cover with a towel for 1-2 hours until the dough has doubled again.

Preheat oven to 375 degrees.

Once the dough has risen, brush the top with melted butter. Bake for 45 minutes or so. Remove from oven and immediately brush the top with melted butter again.

Allow to cool completely before slicing!