Thursday, September 22, 2011

Variation on a Sourdough

It is football season.  At my house that means marching band season.  And that means every weekend is booked with games and marching band competitions through the end of October or perhaps even longer if the football team makes the playoffs.

The result?  There is very little baking going on around here unless it's something tried and true.  Since the sourdough starter is still alive and well (due, of course, to my tender care and regular feedings) I've tried some variations instead of the usual white or wheat bread.

This one is a whole wheat cinnamon raisin bread.  After you've let the dough rise, punched it down and divided into thirds, knead each piece several times on a floured surface then roll out into a rectangular shape.  The dough is very elastic and can be tricky to roll out but you'll eventually get there.

Generously sprinkle dough with ground cinnamon, white sugar or golden brown sugar, raisins or chopped pecans, or all of the above, whatever your heart desires.  Start at one shorter end and roll up.  Tuck in the ends and place into your greased loaf pan seam side down to rise for 6-8 hours.

Bake at 350 degrees for 30 minutes.

No need to wait for it to cool.  I recommend slicing and consuming while it's still warm, it's the only way.


  1. Saw your comment on Bake at 350's blog, decided to stop in, I'm new at blogging too. From what I see, you're doing great, keep it up!

  2. I have been doing sourdough lately too! My daughter is in culinary school and they made a starter so I ended up with some. This looks like a fun one to try.

  3. A little bit of this still being warm with a little bit of extra brown sugar sounds absolutely delicious :)