Homemade Sourdough Bread
I’ve said it before, but I’ll say it again- this homemade sourdough bread, or Mimi Bread as I call it, is my favorite food in the entire world.
Why should you care?
Well friends, because after a year of promising you the recipe, I’m finally going to tell you how to make it.
Or better yet, my Mimi’s going to show you how. Check it out in the final (and my absolute favorite) episode of Sweet Talk!
This recipe, just like my Mimi, is so special to me, and I’m so grateful she was willing to share it with all of us!
I hate that most people don’t make their own bread anymore because they think it’s too complicated or difficult. It’s really an easy process it just takes a bit of commitment.
Just keep in mind that this bread, unlike most of the recipes on this blog, is a time-consuming process so plan to devote a weekend at home to get it done.
Trust me, it’s so worth it.
For the Starter
Notes on starters: You’ll need to make your first starter 3-5 days before you attempt to make your bread. Once you have that first starter, you’ll always be good to go, as long as you feed or preserve your starter in between bread bakings.
You can feed your starter by removing 1 cup of the starter (give to a friend or discard it) and add 1 cup of flour and 1 cup of warm water. Whisk until blended but not smooth. Cover loosely and return to the refrigerator.
Read more about starters and feeding here.
1 cup potato water (water you have boiled peeled potatoes in)
1 cup flour
1/4 cup sugar
Mix ingredients well, and store loosely covered in a jar in the fridge for at least three days. When your mixture starts to bubble and smell similar to beer, you’re ready to make your bread!
For the bread
First you need to feed your starter. Take one starter and add:
1 cup flour
1 cup potato water (off two peeled potatoes)
1 cup sugar
Mix together in a large mixing bowl. Allow to set in a warm place (inside an open oven with the oven light on works best) for 12 hours. For this reason, it’s best to start early in the morning.
12 hours later, your mixture should be bubbling. Return 2 cups of the fed starter to your jar, and return to the fridge for next time (remember to feed it every few days!).
Add to your remaining starter:
8 cups unbleached flour
1/2 cup sugar
1 level tablespoon salt
1/2 cup vegetable oil
1 1/2 cups warm water (add more slowly if dough is too stiff)
Knead dough for several minutes, press firmly into bowl and return it to your dry, warm place overnight.
In the morning, take out dough and knead thoroughly, then divide into three equal loaves. Spray three loaf pans with non-stick spray, and lay your dough loaves inside. Bake in oven preheated to 350F for 25 minutes.
Remove from pans immediately and allow to cool thoroughly before baking. Enjoy!
Mimi’s Sourdough Bread
Making (and eating) this bread is one of my absolute favorite childhood memories… and even though I’m “all grown up” now, like Mimi said, I still fight my brother for the biggest half, every time.
I usually win too.
Thanks for letting me share a little bit of my childhood with you, and I hope you’ll make this recipe a family tradition of your own.
Until next time,