- What makes sourdough “sour” is not the natural yeast, but rather the healthy bacteria that naturally grows alongside it. If you add more yeast, it’ll rise about a bit faster which will help reduce the natural growth of bacteria. Normally you add 1/2 cup of natural yeast to a bread recipe, but in this one, I’m going to have you add 2 cups.
- By adding baking soda, you can counteract the tangy flavor that the bacteria creates.
|Get started with your water, salt, coconut oil & honey.|
|Add your natural yeast & 2 cups of whole-wheat flour. Then add your baking soda on the very top.|
|Slowly add your last cups of flour. Here’s where the amount of flour may differ.|
|Once your dough pulls away from the sides and begins to gather in the center, stop adding flour.|
|Cover the mixer and let Betty mix for a full 7 minutes. This will help build the gluten and by covering it you’re building up some warmth in the dough to help it rise later.|
|Your dough should look nice and smooth & sticky.|
|Get a bowl of warm water ready. You’ll see why in 2 seconds.|
|Instead of flouring a surface for kneading, you’re going to knead on water. Crazy, I know. By using just a bit of water, you can avoid drying your bread out.|
|Here are my highly technical instructions for kneading. Repeat this sequence about 15-20 times.|
|After you’ve kneaded the dough, slap it back in the mixer and cover it with some plastic wrap. Set your oven to 350 degrees, then let it preheat for ONLY 30 seconds and turn it off. You are creating a warm place, NOT preheating your oven to 350 degrees. Place your mixer bowl in there and let it rise for 3 hours or until doubled.|
After it’s risen, knead again…
|Now you can form the dough into two loaves.|
Preheat the oven again at 350 degrees for only 30 seconds and place your bread in there UNCOVERED for about 1 1/2 hours. Place a pan of water on the lower rack to keep the dough from drying out. Once the dough has doubled in size, remove from the oven and preheat it to 350.