14 Amazing Easter Sourdough Recipes to Brighten Your Spring Table (2024)

FAQs

How do I get the best oven spring? ›

Technically, sourdough discard has the same benefits as sourdough starter, since they are both wild yeast ferments. In terms of beneficial lactic acid bacteria, natural yeasts acetic acid and colonies of microbes, they are both full of them.

I'll share my tips on the best way to store sourdough and a plan on the best way to eat it too. Sourdough bread will keep well for up to 3-5 days at a moderate room temperature of 18-20°C or 64-68°F. The warmer and more humid the conditions become, the more chance the sourdough has of spoiling.

Discarding helps keep the acidity low in your sourdough culture, which keeps it strong and healthy. If you didn't discard, you'd also eventually have an unwieldily sum. You can always use this discard by directly mixing it into a dough for baking.

What Is Bread Flour? Bread flour (or baker's flour) is a high protein, white flour that is milled specifically for baking bread and sourdough. You'll get the best results for your sourdough bread from using bread flour. The most popular bread flour in the US is King Arthur Bread Flour.

How long can sourdough discard be stored? Best practice is to use the discard within 3-4 weeks, but if left longer it is okay. It just becomes more broken down and sour over time.

I recommend keeping sourdough discard for about one week, but I do know others who keep it for much longer. After one week, there is a higher risk of mold or bad bacteria growing on the discard.

It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast. Sourdough bread is one of my favorite types of bread. Not only do I find it tastier than conventional bread, but it's also arguably more nutritious.

The most important thing to know is that you should never store sourdough in your fridge. The inside of a fridge is a very harsh environment that's much too cold and dry to store bread in. Your sourdough will get hard and stale much faster in the fridge than if you leave it out.

Is it OK to freeze sourdough bread? ›

The good news: You can freeze sourdough bread! That's the perfect way to keep your bread fresh if you won't be able to get through a loaf in a few days. Generally, a homemade loaf can do three to five days at room temperature, before it may go stale or develop bread mold.

One of the simplest methods of storing bread isn't actually a form of storage at all. Freshly baked sourdough can be left out on the countertop for a day or two before using any of the rest of the methods in this guide.

Once the sourdough starter is established on day 8, all you have to do is just give it flour and water. You no longer need to discard half of it.

How to increase a starter. If your recipe calls for more than 227g (about 1 cup) of starter, feed it without discarding until you've reached the amount you need (plus 113g to keep and feed again).

Yes you can use sourdough discard straight from the fridge, you don't need to let it come to room temperature if you don't want to. What is this?

If your dough is over proofed, there will not be enough energy left when it hits the oven. This is result in a flat, dense bread and lack the oven spring you desire.

For a number of reasons; sourdough hydration has an effect on shaping, oven spring, texture, crumb, and crust. The higher the hydration percentage, the more easily ingredients are dispersed and the faster the rate of fermentation (make sure you don't overproof though).