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Sourdough Irish Soda Bread
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Servings:
10
Author:
Joy Kincaid
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Course:
Bread
Sourdough
Cuisine:
American
Irish
Keywords:
sourdough discard
🧂 Ingredients
520 grams
all-purpose flour
about 3 3/4 cups
5 grams
baking soda
1 teaspoon
5 grams
sea salt
1 teaspoon
1
large egg
125 grams
sourdough starter discard
1/2 cup
30 grams
granulated sugar
2 tablespoons
355 grams
buttermilk
about 1 1/3 cups
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Instructions
1
Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
2
Using a kitchen scale, weigh your flour, baking soda, and salt. Place in a
medium bowl and whisk together to combine all of the dry ingredients.
3
In a large bowl put your egg, and weighed sourdough starter, sugar, and
buttermilk. Mix together.
4
Pour all of your dry ingredients on top of your wet ingredients and mix them
together until all of the ingredients are fully incorporated. It takes some
muscle to get all the flour incorporated. This is normal. You can also use your
hands at the end to mix the dough but be prepared for them to get messy because
this is a sticky dough.
5
Lightly flour your counter and dump the dough out of the bowl and onto the
counter.
6
Flour your hands and gently form the dough into a disc shape.
7
Set your dough on top of your parchment lined baking sheet.
8
Using a sharp knife or bread lame, cut a deep cross or "x" on top of the bread
so that while baking the steam can escape.
9
Place the bread in your preheated oven and bake for 35 minutes. After 35
minutes, check your bread and make sure that it is not getting too brown on the
top. If it is, you can loosely place aluminum foil over the top of the bread to
keep it from burning. Bake for another 10 minutes or until the bread's internal
temperature is greater than 195 degrees and if you knock on the bottom of the
bread it sounds hollow.
10
Remove from the oven and transfer bread to a cooling rack.
11
Let the bread cool for about 15 minutes and then enjoy! It is best eaten warm.
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