I’m writing to you from the Catskills New York where I am on vacation from Hawaii and spending a few days hanging at my momma’s house with Grandpa Piasek. Of course, without a warning this morning Grandpa began making sourdough bread.
I was able to squeeze this recipe out of him while he effortlessly mixed the ingredients together, shaped the bread and left it to rise. He truly makes it seem so EASY. It’s scary that probably 99% of people believe it is too hard or too much work to make your own bread.
This sourdough recipe is as exact as I could get from a 88 year old man who has been baking his whole life. Grandpa truly has the practice of just knowing when enough flour, water, yeast, rising, and baking is truly enough.
Grandpa’s sourdough bread recipe
4 small round loaves
kitchen aid type mixer with dough hook, parchment paper and baking sheets
- about 1-1.5 oz dried sourdough starter (granual) or make your own (a little water, flour, and a little yeast – thick soup until it doubles, add more flour until it doubles again ). Grandpa says that “the very best thing is to make your own starts – if you are in a commercial bakery it is hard to have the time but if you are at home there is plenty of time. it’s a 3 day procedure”
- about 2 and 1/2 pounds of flour (5-6 cups flour total)
- 1 heaping tablespoon of margarine or shortening or oil
- 3 cups of filtered water – maybe a little bit more.
- 5 ounces of wet yeast or 1 1/2 – 2 ounces dry yeast
- add oil/shortening, starter, and wet yeast in kitchen aid type mixer with dough hook.
- Add about 5 cups of the flour
- Turn on the lowest setting slowly add water (2 1/2 to 3 cups) until dough comes together around hook and starts to become elastic.
- Continue to knead with dough hook, monitor and and add a little more flour as needed (up 1 one more cup). The dough should start looking smooth and elastic – about 10 minutes on slow. Add a little oil to bottom of the bowl to keep it from sticking. Transfer it to an oiled bowl
- As the bread is kneaded to heat the oven to 400
- Let rise for 20 minutes or so in bow
- Divide into 4 equal parts, shape into balls, knead/roll each part of dough lightly in circles until it forms a ball.
- Place on baking sheets lined with parchment paper and cover with (clean) kitchen towels. Let rise again for another 30 minutes or so in a warm spot. If you want you can beat an egg and give it a light egg wash before baking
- Baking time (at 400 degree F) is typically 30-40 minutes but it depends on loaf size, preferences for soft versus crisp bread and individual oven variation.
- Enjoy fresh and warm preferably with Grandpa.