6 Sourdough Quick Bread Recipes You MUST try this year (2024) (2024)

FAQs

Why is everyone making sourdough bread 2024? ›

The continued popularity of homemade sourdough bread is rooted in a confluence of factors which has gained momentum as more people gravitate towards more nutrient-dense foods made from scratch and many families adopt a homesteading lifestyle.

Quick breads include many cakes, brownies and cookies—as well as banana bread, pumpkin bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.

Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.

How Do You Know When Sourdough Has Gone Bad? It's pretty easy to tell when sourdough bread has gone bad because it will be covered in visible signs of mold growth and will feel hard both inside and out. It may also smell bad too, but not always.

"Everybody says 'there's nothing like San Francisco sourdough bread,' and you know, they are absolutely right," says Ofiesh. "San Francisco sourdough bread is the epitome of sourdough bread.

Whole wheat flour is an excellent choice for creating a sourdough starter due to its nutrient-rich composition and potential for fostering a robust microbial community. However, it's important to note that the quality of whole wheat flour can vary between brands.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.

Honey: Honey adds a sweetness to this dough and helps balance any sour flavor that comes through from the fermentation process. If you are looking for whole wheat bread without the honey, try this recipe. Salt: Salt enhances the flavor and helps tempers the fermentation.

Quick breads are a type of bread made without yeast, instead relying on other leavening agents like baking soda or baking powder.

What baking powder does for quick breads? ›

Baking powder and baking soda are leavening agents that give the bread height and lift. When working with baking soda, it requires an acid, such as lemon juice or buttermilk, to activate the carbon dioxide. Add ins can include diced or pureed fruits or vegetables, nuts, chocolate, and spices.

These include muffins, tea loaves, nut breads, corn bread, and coffee cakes. Lastly, the quick bread may be a dough that is dry enough to be kneaded slightly, rolled, and cut into shapes.

*If making sourdough is new for you, do not be discouraged if you starter takes longer to get active than mine – stick with it, it will happen! *Tap water is usually fine, if you are not sure, use boiled and cooled water, you can use it at room temperature or cool; do not use distilled water.

Glutenous flours, such as spelt, einkorn, rye, and wheat, tend to work best. However, it's possible to use gluten-free flours, including buckwheat, amaranth, brown rice, and teff, but these may need a little help at first, known as a boosted starter.

Bread flour has a higher protein content than all-purpose flour, ranging from 12% to 14%. That makes this type of flour ideal for all kinds of bread recipes, including hearty sourdoughs, tender brioche, and lacy English muffins.

Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.

Sourdough resurgence in America's kitchens

Baking sourdough bread emerged as a comforting, hands-on, at-home hobby for people during the pandemic lockdowns, as widely reported by news stations nationwide.

There was a shortage of yeast during that time that afflicted most stores in the country, so people started making their own sourdough bread because it makes its own yeast from a “starter” of water and flour. Sourdough Bread is popular because it is said to be easier to digest for some people than white bread.