Best 2 Sourdough Bread Also Known As Grandma Angelitas Bread Recipes

**Sourdough bread**, also known as **Grandma Angelita's bread**, is a delicious and wholesome bread made with a sourdough starter. This traditional bread has a slightly sour flavor and a chewy texture and is made with simple ingredients like flour, water, salt, and a sourdough starter. In this article, we'll provide you with two sourdough bread recipes: one for a classic sourdough loaf and one for a sourdough bread with a twist. Both recipes are easy to follow and will guide you through the process of making your own delicious sourdough bread at home.

Check out the recipes below so you can choose the best recipe for yourself!

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

GRANDMA'S SOURDOUGH BISCUITS

Grandma's Sourdough Biscuits image

My grandma makes these every time we go over for dinner. I got my starter from her, so I too make these every couple weeks when I need to use up some starter. They are really fast and easy, and taste delicious right out of the oven.

Provided by pollen

Categories Breads

Time 22m

Yield 8 biscuits

Number Of Ingredients 6

Ingredients

1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/3 cup margarine or 1/3 cup butter, cold
1 cup sourdough starter

Steps:

Sift together flour, salt, baking powder and baking soda.
Cut in the margarine or butter.
Mix in sourdough starter.
Turn out dough onto lightly floured board.
Knead a few times, until all of the flour is mixed in.
Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
Bake at 425°F for 12-15 minutes, until slightly brown.

Nutrition Facts : Calories 91.3, Fat 3.9, SaturatedFat 0.8, Sodium 286.8, Carbohydrate 12.2, Fiber 0.4, Protein 1.7

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your bread.
Make sure your starter is active. It's ready when it's doubled in size and bubbly.
Be patient. Sourdough bread takes time to rise and bake. Plan on spending at least 12 hours, preferably overnight, on the process.
Don't over-knead the dough. Sourdough dough is more delicate than other breads, so be gentle with it.
Use a Dutch oven for baking. This will create a steamy environment that helps the bread rise and develop a nice crust.
Let the bread cool completely before slicing. This will help the flavor develop and prevent the bread from crumbling.

Conclusion:

Sourdough bread is a delicious, nutritious, and versatile bread that can be enjoyed by people of all ages. It's perfect for sandwiches, toast, or simply slathered with butter. With a little practice, you can easily master the art of making sourdough bread at home. So what are you waiting for? Give it a try today!