When making white bread, I almost always use this recipe. With just the two of us, I’ve been making half a batch and it makes one loaf in my larger loaf pan. Not long ago, with sourdough starter taking over the kitchen, I decided to add a little starter to my basic white bread.
Because I’m using unfed starter out of the fridge, on the white bread recipe, I half everything except I had a full tablespoon of yeast.
To the dough ingredients, I had 1/2 to 3/4 cup of the unfed starter and enough flour to make the dough the right consistency.
The bread has just a hint of sourdough flavor, not quite as much “sweet” as this recipe normally has and makes some fantastic toast. With the added sourdough starter and flour, the dough makes two small loaves.
These are the baking pans I use. These are by Norpro and I love them. When you click on the link, you will see they have 12″, 10″ and 8″ pans. The larger one I use is the 10″ and the shorter one is the 8″. You can see in the picture of the pans that they have little “dimples” and you can see those on the ends of my loaves. The bread never sticks! I spray the pan with Pam and the baked loaf dumps right out with no prodding or shaking.
Viki Kirby says
I’ve used those pans since the 80’s and love them. I like the narrower size because it helps my whole wheat bread raise taller.
I just use regular loaf pans and the bread is not so tall. I could probably just put it in two pans instead of three, but I just now had that thought, so I’ll try to remember it for the next bread baking session–probably tomorrow. I’ve been making your sourdough waffles and using my homemade fruit syrup on them, and lovin’ every bite.