It’s true what they say; All you need is loaf.
Wait, that’s not how the song goes? What a shame, because on yet another glorious World Bread Day, it seemed like the ideal anthem for us flour-encrusted and loaf pan-wielding bakers across the globe. Celebrating all things doughy and yeasted, it’s an event that I wouldn’t miss for anything, if only to take advantage of the excuse to bake another lofty loaf.
Let it be known that I am a terrible sourdough keeper. “But it’s so easy!” they cry, “I’ve had my sourdough starter for 50 years!” they insist. Well, that’s well and good if you can manage such a feat, but I have now effortlessly killed off two previously hearty mothers in short order, and am not exactly eager to give it another go. Nope, it’s all faux sourdough for me from here on in.
Utilizing “yogurt” or “sour cream” and citric acid, to impart a pleasingly tangy flavor, but relying on commercial packaged yeast for a fool-proof lift, it strikes me as the best sort of compromise. Rather than developing a hard, crackled crust and tough inner structure, this imposter sourdough has a much softer, more tender crumb. Not quite fluffy but definitely chewy, it makes for a delightfully toothsome base for sandwiches or simply toast.
Faux Sourdough
If you struggle to keep a starter, you can still get all the great flavor of sourdough with the help of tangy yogurt and the bite of citric acid.
Ingredients
- 1 1/2 Cups Warm Potato Water*
- 1 Tablespoon Granulated Sugar
- 1 1/4-Ounce Package Active Dry Yeast
- 3/4 Cup Plain Greek-Style Vegan Yogurt or Sour Cream
- 4 1/2 – 5 Cups Bread Flour
- 1 1/2 Teaspoons Salt
- 1/2 Teaspoon Citric Acid
- 1/16 Teaspoon (Tiny Pinch) Ground Ginger
Instructions
- To begin, dissolve the sugar into the water and sprinkle the yeast on top. Allow it to proof for about 5 minutes, until active and frothy. Mix in the yogurt or sour cream and begin to work in the flour, 1 cup at a time. Add in the salt, citric acid, and ginger, along with the first measure of flour. Use the dough hook on your stand mixer if you have one, and allow it to knead slowly and create a sticky but workable dough. Err on the side of using less flour for now; You can always work more into it later.
- Let the machine continue to knead the dough for about 10 minutes on low speed. Cover the bowl, stash it in the fridge, and allow it to sit for 12 – 24 hours. Yes, that long! Your patience will be rewarded.
- Lightly grease a 9 x 5 inch loaf pan, and set aside. Turn out the dough onto a lightly floured surface, and have more flour ready if needed. Knead the dough by hand, adding more flour if too sticky, for about 10 minutes. Let it rest for another 10 so that the gluten can relax a bit before shaping. Flatten the dough into a rectangle slightly shorter than 9 inches, and then roll it up tightly. Place the roll seam-side down in your prepared loaf pan.
- Allow the loaf to sit for 60 – 90 minutes, until just barely peeking out above the rim of the pan. Bake in a 375 degree preheated oven for 35 – 40 minutes, until golden brown. Let cool on a wire rack completely before slicing.
Notes
*By “potato water,” I mean the water that was used to boil potatoes, which is full of tenderizing starches and excellent for bread making. Pasta water can also work, or in a pinch, 1 teaspoon potato starch whisked into plain water.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 461Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 431mgCarbohydrates: 292gFiber: 11gSugar: 5gProtein: 50g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.