Sourdough “Batter” Bread, with recipe

Today my daughters did the baking, starting with a sourdough “batter” bread.

There’s a reason the word batter is in quotations…

The girls have been finding recipes they like and, after trying them out, adding them to a notebook with any modifications or adjustments they’ve come up with.

Like this…

I love the little doodles! ❀

They were sweet enough to let me be a nuisance and take pictures for this post. πŸ™‚

First, the ingredients.

They made a double recipe this time. Here you see the warmed milk, water, salt, oil, honey and sourdough starter. Not pictured is the flour and cheese.

All the pre-measured ingredients except the salt gets added to the bowl, then the flour gets added little by little. After the flour is added, the salt goes in. (The cheese gets added after the first rising.)

Now, this recipe is supposed to be a batter bread, but if you go by the amounts of flour in the recipe, you don’t get a batter. You get a dough. And it needs to be kneaded. Which is how my daughters have been making this recipe. Today, however, the amount of flour was reduced to make an actual batter bread. So for a doubled recipe, instead of 10-12 cups of flour, 8 cups of flour was used. (Amounts of flour will vary depending on this like age of the flour, humidity in the air, etc., so we go by feel.) By the time that much flour is added, it’s easier to mix with hands than with a spoon. (We do have an electric mixer with dough hooks, but it’s not very powerful, so we don’t use it.)

Whether as a dough or a batter, after mixing/kneading it is left in the bowl, covered with plastic wrap, and set in a warm place to rise until doubled in size. A warmed oven is perfect for this. My daughters have found it makes a difference to use plastic wrap to cover the dough, rather than covering with a towel, like I usually do.

The batter version does rise faster than the dough version.

While the dough is rising, the cheese gets chopped up.

You can shred the cheese instead, but when it gets kneaded into the dough, it kinda disintegrates into the bread. Chopped pieces hold out better.

After the batter has risen, the cheese gets mixed in. For the dough version, the cheese would be kneaded in.

Once the cheese is incorporated, the batter or dough gets divided into loaf pans, covered, then left for a second rising until the dough or batter reaches the top of the pans.

Here they are, getting a few minutes in the warmth of the sun, while the oven is pre-heating.

Don’t they look gorgeous?

Soooo cheesy and delicious! This is an awesome bread! Well worth all the extra time needed for it to rise.

I hope you have a chance to try this!

The Re-Farmer

3 thoughts on “Sourdough “Batter” Bread, with recipe

  1. O_o Northern Californians have had very strong opinions on sourdough since the gold rush of 1849 πŸ™‚

    I’ll have to give it a try and see how it compares to the local flavor. Hard to go wrong with cheddar in almost anything though… Well, except ice cream anyway. πŸ˜€

    Another thing you MAY want to try that a local grocer does: bake trimmed and peeled cloves of garlic into the bread. The baking process softens the garlic and makes the flavor more mild. You’ll still want to go lighter than the cheese in those loaves however. πŸ™‚

    Liked by 1 person

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