Today we’re sharing a recipe for lazy sourdough bread. The perfect recipe for a lazy sourdough starter that has trouble rising on its own.
If you have a sourdough starter that needs a little help meaning that you’ve tried making recipes but that your bread just isn’t turning out or rising, this is the recipe for you. If you start feeding your sourdough regularly, it may be able to rebound but you also just may have gotten too busy and neglected it by not feeding it daily.
Well if you’re in need of a good recipe, this is an excellent bread recipe that makes great toast, sandwiches or submarine sandwiches. You can even turn it into garlic bread or pizza bread. It also makes great French toast or can be turned into croutons.
Lazy Sourdough Bread
The perfect sourdough bread recipe with a lazy starter that uses a little yeast to help with the rise.
Ingredients
- 1 cup ripe (fed) sourdough starter
- 1 1/2 cups lukewarm water
- 1 to 2 tsp instant yeast
- 2 1/2 tsp salt
- 5 cups all purpose flour
Instructions
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Combine all of the ingredients, kneading to form a smooth dough.
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Allow the dough to rise, in a lightly greased, covered bowl, until it's doubled in size, about 90 minutes.
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Gently divide the dough in half; it'll deflate somewhat.
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Gently shape the dough into two oval loaves or for longer loaves, two 10-11 inch logs.
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Place the loaves on a lightly greased or parchment-lined baking sheet.
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Cover and let rise until they are very puffy, about 1 hour.
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Towards the end of the rising time, preheat the oven to 425 degrees.
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Spray the loaves with lukewarm water and dust generously with flour.
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Make two fairly deep diagonal slashes in each ; a serrated bread knife, works well here.
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Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.
Recipe Notes
Why the wide range in the yeast amount? If you’re sure your starter is healthy and vigorous, use 1 teaspoon yeast. If your starter seems a bit lethargic, go with 2 teaspoons yeast.
How long does Lazy Sourdough Bread keep?
Once these loaves are baked and cooled, they store well at room temperature in an airtight container or wrapped in saran wrap. You can also wrap them in saran wrap and move them into a freezer safe Ziploc bag for longer storage in the freezer.
We’d love to hear what you think about the recipe. Please give it a try and let us know what you think in the comments below. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant. Please subscribe, like or share this post with others who could benefit from it.
