Made using sourdough starter and whey left over from cheesemaking. Is a beautiful white bread for sandwiches and toast.
First Step:
Mix sourdough starter with 2 cups flour and 2 cups whey. Let sit in warm place for 2 hours or until a bubbly and frothy sponge.
Second Step:
To the sponge mixture, add 2/3 cup whey, salt, honey, lecithin, ascorbic acid, and ginger. Mix well. (Lecithin is a soy based product and ascorbic acid is fruit based, that improve volume and shelf-life. They are not not chemical. It can be omitted if you wish without much difference)
In another bowl, whisk together 5 cups flour, vital wheat gluten, and the baking soda. Add to the sponge mixture and combine well. Loosely cover (so it can breathe) and set in a warm place for 4 to 8 hours, until doubled. Use immediate or place in refrigerator and use within 4 days.
Third Step:
Grease full size bread pans. Divide dough in half. Knead 1/4 cup of flour into each half. Knead for 3-5 minutes each. Place in pans. Brush with melted butter. Cover with greased wax paper and let rise for 1 to 2 hours (likely 2 if chilled) until doubled.
Slash 1/2" deep cuts in three or four places along top about 15 minutes prior to baking.
Bake at 350 for 45 minutes until golden. Butter top and sides while still hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 457 | ||
Calories from Fat: 85 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 33.9mg | 10 % | |
Sodium 1148.4mg | 40 % | |
Potassium 1200.5mg | 32 % | |
Total Carbohydrate 65.4g | 19 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 64.3g | ||
Protein 27g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 457
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