Best 3 Sourdough Bread Also Known As Grandma Angelitas Bread Recipes

Sourdough bread, also lovingly known as Grandma Angelita's bread, has been enjoyed for generations. This delectable bread is characterized by its unique tangy flavor and dense texture. With its long history and artisanal nature, sourdough bread is a staple in many cultures worldwide. Whether you're looking to indulge in a nostalgic taste of grandma's kitchen or seeking a healthier alternative to commercial bread, discovering the best recipe for sourdough bread is an exciting culinary quest. In this article, we'll guide you through the essential elements of sourdough bread making, introducing you to the secrets of creating a perfect loaf with a crispy crust, a chewy interior, and that distinctive sourdough tang.

Here are our top 3 tried and tested recipes!

GRANDMA'S SOURDOUGH BREAD

Grandma's Sourdough Bread image

This is a recipe from an old cookbook. I only have a few pages left so I can't say what the cookbook was called or where it came from. I found the pages glued to cardstock in the pages of a binder which belonged to my grandmother. I made this bread for the first time a year ago. It makes a wonderful loaf of bread, tastes like REAL sourdough to me. It has beer in it (the brand with rocky mountain water in it) and it takes a nice flavor from the beer. I hope everyone likes it as much as I do ! I have also posted the starter recipe. ENJOY!!!!!!

Provided by Stevens Dad

Categories Sourdough Breads

Time 3h30m

Yield 2 loaves, 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 (1/4 ounce) package active dry yeast
1 (12 ounce) can beer, warmed to 110 degrees
5 -5 1/2 cups all-purpose flour
1 cup sourdough starter, at room temperature Grandmas Starter recipe posted
3 tablespoons sugar
2 tablespoons butter, softened
2 teaspoons salt
1/2 teaspoon baking soda
1/8 cup yellow cornmeal

Steps:

Soften yeast in warm beer. Blend in 2 cups of the flour, Grandma's starter, sugar, butter and salt. Combine 1 cup of the flour and the baking soda; stir into flour-yeast mixture.
Stir in as much of the remaining flour as you can with a wooden spoon. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 to 8 minutes total).
Place in greased non metallic bowl; turn once. Cover; let rise till double in size, 1 to 1 1/2 hours. Punch down; divide dough in half. Cover; let rest 10 minutes.
Shape into two oblong or round loaves.
Place on greased baking sheet which has been sprinkled with yellow corn meal. Cover; let rise till almost double in size, about 1 hour. brush with a little water. Make diagonal slashes across tops of the loaves.
Twenty minutes before rising is complete pre-heat oven to 375 degrees.
Bake in the oven at 375 degrees for 30 to 35 minutes.

Nutrition Facts : Calories 356.8, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 684.9, Carbohydrate 67.7, Fiber 2.4, Sugar 5, Protein 8.8

SOURDOUGH BREAD (ALSO KNOWN AS GRANDMA ANGELITAS BREAD)

Sourdough Bread (Also Known As Grandma Angelitas Bread) image

I have not used this recipe, it comes from a very old cookbook. I posted this for a request. Sounds good maybe I'll try it

Provided by Bergy

Categories Sourdough Breads

Time 4h45m

Yield 4 loaves

Number Of Ingredients 6

Ingredients

1 cup sourdough starter (Listed separately on recipezaar)
1 quart lukewarm water
1/2 cup sugar
2 tablespoons salt
5 tablespoons melted shortening
12 cups flour

Steps:

Remove 1 cup starter and keep in fridge for the next time you wish to make 4 loaves.
Add remaining ingredients in the order listed.
Use only enough flour to make the dough easy to handle.
Knead on floured surface until the dough is smooth and elastic.
Let rise in a greased bowl, keep in a warm place, cover it, until about doubled. Knead again and divide into 4 equal parts.
Shape each loaf into a 9" round & place in 9" greased cake pans.
Let rise again.
Bake in 375°F oven for approx 45 minutes or until done (loaf sounds hollow when you tap on it and it should be golden brown).

ALTAMURA STYLE SOURDOUGH BREAD

Altamura Style Sourdough Bread image

Altamura style bread is full of delicious nutty and slightly sweet durum wheat flavor. It has a great mouth-feel, with a chewiness that's great for dipping in olive oil or stew, or for use as a sandwich bread. Try the whole grain durum version or the semolina version, and enjoy the challenge of shaping the bread in the traditional "piled up" form seen in bakeries throughout the Puglia region of Italy.

Provided by Melissa Johnson

Categories Recipes

Time 1h35m

Number Of Ingredients 15

Ingredients

Stiff Levain
55g sourdough starter
65g whole grain durum flour OR semolina rimacinata flour
40g water
Durum Version
240g fresh-milled durum wheat berries OR whole grain durum flour (1 3/4 cups + 1 Tbsp flour)
160g bread flour (1 1/4 cups)
330g water (1 1/3 cups + 1 Tbsp)
160g stiff levain (all that was built above, ~1 cup compressed)
9g salt (1 1/2 tsp)
Semolina Version
400g semolina rimacinata flour (3 cups + 1 Tbsp flour)
300g water (1 1/4 cups)
160g stiff levain (all that was built above, ~1 cup compressed)
9g salt (1 1/2 tsp)

Steps:

Build the stiff levain and let it double-to-triple in size.
Mix all of the dough ingredients, including the ripe stiff levain, until they're incorporated.
Scrape the dough out onto a clean surface, and slap and fold the dough for about 7 minutes to develop the gluten. See this video for reference.
Transfer the dough to a clean container, cover, and let it double in size over the next 4-6 hours. You can continue to develop the gluten with coil folding or a lamination if you wish.
Scrape out the dough onto a floured surface and prehape it into a ball. Cover and let it rest and have a final proof for about 1 hour.
Thirty minutes before the end of the final proof, begin preheating your oven to 500F with a round baking vessel inside. You can also bake the bread on a stone with a steam system or an upside-down roaster pan as a lid.
Shape your dough in the high form as in this video, or the low form, which is like a boule.
Load the dough into your baking vessel and drop the temperature to 480F.
Bake 25 minutes at 480F covered and another 10-15 minutes at 450F uncovered.
The internal temperature of the bread should be over 205F when finished baking.

Tips:

Use a good quality sourdough starter: The starter is the heart of your sourdough bread, so it's important to use one that is healthy and active. You can either make your own starter or purchase one from a reputable source.
Be patient: Sourdough bread takes time to make, so be patient throughout the process. The longer you let the dough ferment, the more flavor it will develop.
Pay attention to the temperature: Sourdough bread is best made in a warm environment. The ideal temperature for the dough is between 75°F and 85°F.
Use the right flour: Bread flour is the best choice for sourdough bread because it has a high protein content, which helps the dough to rise and develop a good structure.
Don't over-knead the dough: Sourdough dough is different from other types of bread dough in that it should not be over-kneaded. Over-kneading will make the dough tough.
Let the dough rise properly: The dough should rise until it has doubled in size. This can take several hours, depending on the temperature of the environment.
Bake the bread in a Dutch oven: A Dutch oven helps to create a steamy environment, which is ideal for baking sourdough bread. The steam helps to give the bread a crispy crust and a soft, chewy interior.

Conclusion:

Sourdough bread is a delicious and healthy bread that can be made at home with a little patience and care. By following these tips, you can create a perfect loaf of sourdough bread that your family and friends will love.