Sourdough Baguettes - Sandwich Rolls Recipe - (4.3/5)

Name: Sourdough Baguettes - Sandwich Rolls Recipe - (4.3/5)
Ingredients: 1 1/4 cups lukewarm water; 2 cups sourdough starter, about the consistency of thick pancake batter; fed, or unfed*; 4 1/2 to 5 cups King Arthur Unbleached All-Purpose Flour; 2 1/2 teaspoons salt; 2 teaspoons sugar; 1 tablespoon instant yeast (I use SAF instant yeast); 1/2 teaspoon Ascorbic Acid** (I use LorAnn's brand from King Arthur Flour); 4 teaspoons vital wheat gluten (I order from King Arthur Flour); 1 egg yolk lightly beaten with 1 tablespoon water, for glaze; optional; Pizza seasoning, sesame seeds, artisan bread topping, or anything else you think might be good; all optional; If you feed your sourdough before using, the loaves will rise better; but if you're in a hurry, unfed sourdough will simply lend its flavor, while the yeast in the recipe takes care of the rise.; The Ascorbic acid gives a nice little "bite" of sour dough flavor. I order mine online.

www.keyingredient.com

This sounds kinda silly, but I kept my sourdough starter (that I bought from King Arthur Flour) fed and kept in my refrigerator for almost two years. I was too chicken...

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Sourdough Baguettes - Sandwich Rolls
recipe
sourdough bread
yeast bread
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bread
sourdough

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Ingredients

1 1/4 cups lukewarm water
2 cups sourdough starter, about the consistency of thick pancake batter; fed, or unfed*
4 1/2 to 5 cups King Arthur Unbleached All-Purpose Flour
2 1/2 teaspoons salt
2 teaspoons sugar
1 tablespoon instant yeast (I use SAF instant yeast)
1/2 teaspoon Ascorbic Acid** (I use LorAnn's brand from King Arthur Flour)
4 teaspoons vital wheat gluten (I order from King Arthur Flour)
1 egg yolk lightly beaten with 1 tablespoon water, for glaze; optional
Pizza seasoning, sesame seeds, artisan bread topping, or anything else you think might be good; all optional
If you feed your sourdough before using, the loaves will rise better; but if you're in a hurry, unfed sourdough will simply lend its flavor, while the yeast in the recipe takes care of the rise.
The Ascorbic acid gives a nice little "bite" of sour dough flavor. I order mine online.