Dough Starter in Bread
Sourdough-style bread loaf using 2 cups of dough starter combined with active dry yeast for extra lift and complex flavor. A straightforward starter bread with a tender crumb and golden crust.
YIELD
15 servingsPREP
25 minCOOK
50 minREADY
40 minThis recipe bridges the gap between sourdough baking and everyday yeast bread. Two cups of dough starter bring that tangy depth and complex flavor, while active dry yeast ensures a reliable, tall rise every time.
Bread flour gives the loaf structure and chew, and powdered milk adds a subtle sweetness and helps the crust brown up golden. The dough comes together quickly, gets kneaded smooth, then rises in the pan until doubled.
It’s a great way to use up starter that’s been feeding on the counter, and the result is a sandwich-worthy loaf with more character than plain white bread.
Kitchen Tips
- Make sure your starter is active and bubbly before adding it to the dough for the best flavor and rise
- Add flour gradually and stop when the dough pulls cleanly away from the bowl sides
- Cover the rising dough with plastic wrap to trap moisture and prevent a dry skin from forming
Ingredients
Directions
Dissolve yeast in warm water.
Add starter, sugar; salt, powdered milk and oil or shortening.
Mix well.
Slowly add flour until dough pulls away from sides of bowl.
Turn out onto a floured, kneading until smooth.
Shape dough.
Place in a well greased bread loaf pan and cover plastic wrap.
Let rise in warm place until double.
Bake at 350℉ (180℃) F for 50 minutes.
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