Sourdough Sandwich Rolls (Bread Machine)

Sourdough Sandwich Rolls (Bread Machine)
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Excellent rolls! This recipe uses a bread machine for the hard work, and you will bake these in the oven. These rolls are large and a perfect softness.
Servings Prep Time
8 rolls 1-2 hours
Cook Time
15-20 minutes
Servings Prep Time
8 rolls 1-2 hours
Cook Time
15-20 minutes
Sourdough Sandwich Rolls (Bread Machine)
Yum
Votes: 1
Rating: 5
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Print Recipe
Excellent rolls! This recipe uses a bread machine for the hard work, and you will bake these in the oven. These rolls are large and a perfect softness.
Servings Prep Time
8 rolls 1-2 hours
Cook Time
15-20 minutes
Servings Prep Time
8 rolls 1-2 hours
Cook Time
15-20 minutes
Ingredients
Servings: rolls
Instructions
  1. Place ingredients in the bread machine pan in the order specified in your owner's manual. Select dough cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Take out dough when cycle is finished.
  2. Turn dough onto a floured surface, flour the top, punch down to remove air bubbles. Divide dough into 8 pieces. On lightly floured surface, shape each piece into a smooth ball. Place on a cookie sheet lined with foil and floured. Flatten each ball to 4 inches in diameter. Cover, let rise until indentations remains after touching. If desired, brush with egg wash (combine 1 egg and 1 tablespoon of water) just before baking. Bake in preheated 200 C (390 F) oven for 15 to 20 minutes. Remove from cookie sheet and let cool on a wire rack.
  3. And with sesame seeds.
  4. These are huge rolls!
Recipe Notes

Low cost.

In addition to sandwiches and burgers, think bread bowls, scoop out the middle and fill with chowder or a good stew.

Adapted from an internet recipe.

Bread bowl idea suggested by good friend, Darhl Thomason.
United States.

Rye Sourdough Starter

Rye Sourdough Starter
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Provide from a good friend in Phuket. This makes a pure rye sourdough starter, no yeast involved, this will start with the yeast in the flour and natural airborne yeast. You can make this in any quantity but the ratio is 1:1 for flour and water, even when feeding.
Rye Sourdough Starter
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Provide from a good friend in Phuket. This makes a pure rye sourdough starter, no yeast involved, this will start with the yeast in the flour and natural airborne yeast. You can make this in any quantity but the ratio is 1:1 for flour and water, even when feeding.
Ingredients
  • 1/2 cup rye flour to start with, you will need more
  • 1/2 cup water to start with, you will need more
Servings:
Instructions
  1. Day 1, using a sterile glass or ceramic bowl, mix the flour and water and put a loose lid on top, like a plate. Leave this sit on the counter in the kitchen. Remember, do not use a metal bowl or lid, and only stir with a wooden spoon.
  2. Day 2, mix in another 1/2 cup of rye flour and 1/2 cup of water, put the loose lid back on and leave on the counter.
  3. Day 3, mix in another 1/2 cup of rye flour and 1/2 cup of water, put the loose lid back on and leave on the counter. Photo shows the bubbles already forming.
  4. Day 4, the starter should have bubbles forming and have a pleasant sour smell to it, at this point it is ready to use in a recipe, then feed and store in the fridge or you can feed it again with a lower amount but same 1:1 ratio (1/4 cup of each water and flour) and then store the dough pet in the fridge. (Name 'dough pet' is from the author of this recipe.)
Recipe Notes

Dough Pet, I love the name, and that is essentially what a sourdough starter is.

Recipe and photo provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.

Sourdough Pancakes

Sourdough Pancakes
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I made these when I was growing up, not the same recipe, but the sourdough pancakes. I look forward to making these! When I make these I will provide accurate servings.
Prep Time
5 minutes
Cook Time
5 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Sourdough Pancakes
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I made these when I was growing up, not the same recipe, but the sourdough pancakes. I look forward to making these! When I make these I will provide accurate servings.
Prep Time
5 minutes
Cook Time
5 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Ingredients
Servings:
Instructions
  1. Remove the starter from the fridge and feed it, then let it sit on the counter overnight to ensure an even room temp. Remember, after you take out the 2 cups of starter, replenish the starter with 2 cups of water and 2 cups of flour, and a pinch of sugar, mix and let sit on the counter for a few hours, then return to the fridge.
  2. In a large bowl, mix together the starter, sugar, egg, olive oil, and salt. Set aside.
  3. In a small bowl, mix the 1 tablespoon of water and the 1 teaspoon of baking soda, set aside until ready to make your pancakes.
  4. Now when you have a griddle or heavy pan heating up, gently fold in the baking soda mixture into the sourdough mixture, do not beat it, just fold it in. Pour the batter, a soup ladle or measuring cup works great, about 1/4 to 1/2 cup of batter at a time. When bubbles appear on the top and the bottom is golden brown, flip, this only takes 1-2 minutes per side.
  5. Serve with your favorite topping, such as butter, syrup, jam, etc.
Recipe Notes

Adapted from an internet recipe.

Sourdough Bread

Sourdough Bread
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You will need a sourdough starter for this recipe. There is no added yeast, you are going to use naturally occurring yeast. This sounds good and I am looking forward to making it. This does take time however.
Servings Prep Time
2 loaves 24 hours
Servings Prep Time
2 loaves 24 hours
Sourdough Bread
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You will need a sourdough starter for this recipe. There is no added yeast, you are going to use naturally occurring yeast. This sounds good and I am looking forward to making it. This does take time however.
Servings Prep Time
2 loaves 24 hours
Servings Prep Time
2 loaves 24 hours
Ingredients
Servings: loaves
Instructions
  1. Remove the starter from the fridge and feed it, then let it sit on the counter overnight to ensure an even room temp. Remember, after you take out the 1 cup of starter, replenish the starter with 1 cup of water and 1 cup of flour, and a pinch of sugar, mix and let sit on the counter for a few hours, then return to the fridge.
  2. In a large glass bowl, mix the sugar, oil, salt, water, and starter, mix in the flour until the last cup, add that a little at a time, you may need a bit more, or a bit less to get the right consistency. Should form a nice ball of dough. Turn the dough out onto a work surface, put a small amount of oil in the bowl and rub it around to coat the bottom and sides, return the dough to the bowl and flip that around to lightly oil that as well, cover with a towel and let rise overnight.
  3. The next day, grease 2 bread pans with a light coat of butter, then punch down the dough, divide in half, shape a little to fit the pans and put each half in each bread pan. Allow the dough to double in size. This can take hours so have some patience, and start on this step in the early morning.
  4. Once the loaves have doubled, bake in a 180 C oven for 40-45 or until the bread is golden brown and taps hollow. Remove from the oven and turn out on a wire rack to cool.
Recipe Notes

Item needed: Sourdough Starter.

Adapted from an internet recipe.

Sourdough Starter

Sourdough Starter
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Sourdough starter is a very old technique to keep ready to use dough, breads and pancakes come to mind. The starter improves with age, the longer you keep it, the better the flavor will improve. I remember my Mom had starter in the fridge for years, and I remember the bread she made from it, delicious! Think of starter as a pet you keep in the fridge as this does require care, there is a few rules to follow as well. Now for folks in the far north, this will be straight forward to make in the cooler months you have up there, for everyone else, you may need to use an air conditioned room to get the starter going, meaning to ferment. The basic rule I have seen is you need a place that is lower than 31 C (88 F), anything over that temp and the starter may fail to ferment. Yeast is used to kick start this initially, naturally occurring yeast will do the rest, it just needs to have flour and water on a regular basis.
Servings Prep Time
1 starter 5 minutes
Servings Prep Time
1 starter 5 minutes
Sourdough Starter
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Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Sourdough starter is a very old technique to keep ready to use dough, breads and pancakes come to mind. The starter improves with age, the longer you keep it, the better the flavor will improve. I remember my Mom had starter in the fridge for years, and I remember the bread she made from it, delicious! Think of starter as a pet you keep in the fridge as this does require care, there is a few rules to follow as well. Now for folks in the far north, this will be straight forward to make in the cooler months you have up there, for everyone else, you may need to use an air conditioned room to get the starter going, meaning to ferment. The basic rule I have seen is you need a place that is lower than 31 C (88 F), anything over that temp and the starter may fail to ferment. Yeast is used to kick start this initially, naturally occurring yeast will do the rest, it just needs to have flour and water on a regular basis.
Servings Prep Time
1 starter 5 minutes
Servings Prep Time
1 starter 5 minutes
Ingredients
Servings: starter
Instructions
  1. In a large glass or plastic bowl, mix together the yeast, flour, and water, cover with a towel and leave at room temperature to ferment for 4 to 8 days. Each day, you are going to FEED it, add a 1/4 cup of flour and a 1/4 cup of water, mix that in. If your bowl is not that large, set it on a cookie sheet in case the dough over flows the bowl.
  2. Once it is bubbly and has a pleasant sour smell, it is ready to use, or to refrigerate for use later. Once your starter is made, it will live primarily in the fridge but needs some feeding, you can do this once a week. Feeding is just that, first you remove 1/4 cup of starter and discard or use, THEN you are going to add just a little bit to the mixture to keep the fermentation active. For feeding, if you removed 1/4 cup, then add 1/4 cup of flour and 1/4 cup of water to the mix, stir that in and let it sit at room temp for a few hours, then you can return it to the fridge. A liquid will appear, it is alcohol, just stir that back into the mix. Only need to feed it once a week.
  3. When you use starter to bake, always replace with equal amounts of a flour and water mixture. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter at room temp until bubbly again, then refrigerate. Most recipes will state if the starter has to be room temp or from the fridge, if room temp, then take out the starter the night before and just let it set on your counter over night.
  4. IMPORTANT: when you make the starter initially, or anytime after that, if the mixture discolors to pink or orange, or any odd color, discard the mixture.
Recipe Notes

Adapted from an internet recipe.