{"id":2176,"date":"2020-05-05T10:00:00","date_gmt":"2020-05-05T15:00:00","guid":{"rendered":"https:\/\/toh.test.rda.net\/make-this-easy-sourdough-bread-recipe-and-leave-store-bread-behind\/"},"modified":"2021-02-25T11:47:40","modified_gmt":"2021-02-25T17:47:40","slug":"make-this-easy-sourdough-bread-recipe-and-leave-store-bread-behind","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/make-this-easy-sourdough-bread-recipe-and-leave-store-bread-behind\/","title":{"rendered":"This Is the Easy Sourdough Bread Recipe You’ve Been Looking For"},"content":{"rendered":"You don't have to travel to San Francisco<\/a>, or even to the corner bakery, for a good loaf of sourdough. Sourdough is easier to make at home than you'd expect, especially when you use our Test Kitchen's trick for simpler sourdough. The secret? Having the sourdough rise two different ways.\r\n\r\nTraditional sourdough bread uses only sourdough starter culture, a natural yeast. It yields a rich flavor. But natural leavening is much fussier than commercial yeast. It takes more time. The temperature has to be just right, and so does your starter culture. Any glitches along the way and sourdough can turn out more like a brick than a bread loaf.\r\n\r\nOur recipe<\/a> gives you the tangy flavor of sourdough starter plus the fast, reliable rise of active dry yeast. The result is two luscious loaves with light, airy crumb structure. The sourdough starter<\/a> still will have to be made ahead of time, so build in a week to be safe. But once it's going, the rest is easy!\r\n

How to Make Easy Sourdough Bread<\/strong><\/h2>\r\nTo make a great sourdough at home, you'll want to have our recipe for a sourdough starter<\/a> on hand along with our recipe for Country Crust Sourdough<\/a>. If you're new to sourdough, be sure to follow the journey of one of our culinary producers<\/a>. She made it for the first time and\u00a0loved<\/em> this recipe.\r\n\r\nYou'll need:<\/strong>\r\n