Miller Family Recipes

 This is the best and easiest sourdough bread I could find.  The day before I want my bread, I get my starter fed around noonish, depending on if the house is warm or not. If the house is warm, I can start my starter a little later in the day.  Around 9ish I check my starter to make sure a drop of it floats in a glass of water to make sure it's ready to make into bread.  If it floats, I start. I can usually make the actual bread sometime around 9 in the a.m., again, depending on how warm my house is.  If the house is cool, I put the bread to rise in my oven.  Anyway, sometime that morning I'll have nice, hot bread. 158.33 g. bubbly starter (3/4 c.) 300.83 g. room temperature filtered water (1 1/4 c.) 527.78 g. bread flour (4 c.) 10 g. sea salt (I just use reg. table salt - 2 tsp.)   1. Squelch all of the ingredients together briefly (just for a minute is enough) with your hand.  Cover the bowl with plastic wrap and let the dough rest for 30 minute...

I got into baking sourdough bread (which I absolutely love), but wanted a much softer sandwich bread that was also sourdough. After going through baking many loaves, I've decided this is the winner.  It uses the discard from the starter, it's easy, it's soft, it doesn't take all day, (3 hrs. 20 min.), it's perfect! I use my larger loaf pan (it only makes 1 loaf).    100 g. Sourdough Discard (unfed sourdough starter) 250 g. Water 500 g. Bread Flour (all purpose is fine) 10 g.(2 tsp.) Salt 20 g. Sugar 60 g. Butter, soft 7 g. Instant Yeast   1. Combine the sourdough discard, water and flour into the bowl of your stand mixer and mix until it forms a shaggy dough (around 30 seconds). Let the dough rest for 30 minutes. 2. Add the salt, sugar, butter, and yeast to the bowl and knead the dough for around 3 to 6 minutes. Put into a greased bowl, spray with oil, put seran wrap on top and let rise. 3. Let the dough rise. If your house is warmer, it will rise quickly.  If y...