Sandwiches are a staple in my home.
And you know what is the death of a yummy sandwich?
Dense, crumbly, way-too-sour bread.
In my 2 years of experimenting with sourdough bread, I've made many dense loaves. My family never complained, and we grew accustomed to it, and yet…
I knew they would prefer something softer and less hearty!
One day, following experiment after experiment, a light went off in my head. I needed to soak all of my grains the night before — not just the sponge of the bread.
And so, a new softer, lighter sourdough bread was born! Something a bit more Vierra family-friendly. 😉
This bread rises in less time so the taste isn't as sour. It does require preparation and must be babysat, but it's worth it. My son and I enjoy checking on the bread to see how high it has risen before popping it in the oven to bake.
Sourdough Bread, Vierra-Style
After struggling with dense, sour loaves of bread for years, one day a spark went off in my head. I needed to soak all of my grains the night before, not just the sponge of the bread. Thus a new softer, lighter sourdough bread was born! Makes 2 loaves.
- 1 cup sourdough starter (active state and fed 2 to 3 times before use -- this will lessen the sour taste)
- 1 cup milk or water
- 1 1/4 cups spelt
- 1 cup hard wheat of choice
Soaked dough ingredients
- 1/4 cup coconut oil or butter (melted)
- 1/4 cup honey
- 1 1/2 cups water or milk
- 1/4 cup Rapadura
- 2 3/4 cups spelt
- 2 3/4 cups hard wheat of choice
- The night before, mix the sponge ingredients together in a bowl. (See Picture 1, below.)
- Loosely cover with a cloth to sit overnight.
- In a separate bowl, mix the soaked dough ingredients together, and also loosely cover to sit overnight.
- The next morning, add 2 eggs to the soaked dough mixture and incorporate well.
- Put both the soaked dough and sponge in a stand mixer of your choice (I use a Kitchen Aid) and mix for 2 to 3 minutes, until well incorporated.
- Let the dough sit in the mixer for around 30 minutes.
- Add the sea salt to the dough and mix for 3 to 4 minutes.
- Depending on the temperature, let dough rise for about an hour.
- Turn on mixer for 20 seconds.
- Let dough rise again for an hour, and then mix again for 20 seconds.
- After dough has risen for the second time, remove from mixer, knead on a floured surface, and separate the dough into two separate halves.
- Knead each half just enough to remove excess air, and form each half into a loaf to fit your bread pan.
- With a knife, slash the loaves of bread with a few marks down the center.
- Brush each loaf with butter or coconut oil.
- Cover both of the loaves and let rise in a warm spot. In the winter in our kitchen, this last rise takes a couple of hours. It may be only an hour in the summertime.
- Once the loaves have risen satisfactorily, preheat the oven to 350 degrees Fahrenheit.
- Bake loaves for 40 to 45 minutes until they sound hollow if you tap them.
- Remove bread from oven and cool out of pans.
- Lastly, don’t resist the urge to read a story with your little one while you both enjoy a buttery slice of warm bread — a favorite treat!
Does your sourdough bread ever turn out dense and sour? I hope this bread is just as delicious for you as it is for us!
This post was featured in 26 Sourdough Bread Recipes.
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