Sourdough Mini-Rounds Recipe

| 1/3/2014 7:58:00 AM

Tags: sourdough bread, Renee Pottle, Washington,

Mini Sourdough RoundsA few years ago we had a local bakery that made the most adorable little baguettes and mini-rounds. Sadly, the bakery went out of business, but not before I perfected this copycat recipe.

This recipe makes 6 – 12 rounds, each one the perfect size for 2 – 3 people. If you aren’t going to eat them all in a day or so, go ahead and freeze the leftovers for up to 3 months. I made quite a few rounds before the holidays, stored them in a zip-top freezer bag, and popped them in the freezer. When it came time to pack gift bags, I put one round in each bag. The rounds thawed by the time the gift was opened, and they were just as soft and chewy as when first baked.

Baking sourdough bread is not nearly as difficult as you may think. It does take a little bit of planning ahead, but after that it is no different than baking a straight dough bread. The real difference comes in flavor. Sourdough breads have a tangy flavor that just can’t be beat. Sourdough breads also stay fresh longer than sweet dough breads or straight dough breads.

You can find more information about the nature of sourdough in general in my previous post on Best-Ever Oatmeal Sourdough Bread. Make your own sourdough starter by using the method I prefer, found on my website Make Your Own Sourdough Starter. Or follow the methods found in earlier Mother Earth News articles, including Creating Homemade Sourdough Bread From a Starter Mix, and a previous blog post, A Beginner’s Guide to Sourdough. It’s hard to completely fail with sourdough, so use the method that appeals most to you.

Making Sourdough Bread Dough

Start by mixing the following ingredients in a large bowl or the bowl to your stand mixer.

2 cups ripe sourdough starter
1 1/3 cups lukewarm water
3 cups unbleached all-purpose flour
1/2 cup corn flour*
1 tsp salt

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