Sourdough Peasant Bread
Submitted by ollie
Tangy sourdough bread made in a bread machine with active starter, bread flour, and minimal ingredients. Feed starter first for lighter loaf.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis no-frills sourdough bread machine recipe lets your starter do the heavy lifting.
Just bread flour, water, a touch of sugar and salt, plus that bubbly starter create a loaf with genuine sourdough tang and chewy texture.
The trick is feeding your starter and letting it get really foamy for 8 to 10 hours before mixing, which gives you a tall, airy loaf instead of a dense brick.
Kitchen Tips
- Starter timing matters: Use your starter when it’s at peak activity (very bubbly and doubled) for best rise and flavor.
- Water temperature: Room temp or slightly warm water works best. Too hot kills the wild yeast, too cold slows everything down.
- Peasant texture: This makes a rustic, hearty loaf with tighter crumb. That’s the point. Don’t expect sandwich-bread fluffiness.
Ingredients
Directions
This produces a shorter loaf with a heavier texture.
For a light and fluffy loaf, feed the starter first, then let it sit on the counter for 8 to 10 hours before using.
Make sure it is very foamy when put it in the bread machine.
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