Easy Sourdough Stuffing Recipe (2024)

FAQs

How do you dry sourdough for stuffing? ›

Start by cutting the bread of your choice into half-inch cubes. Spread the cubed bread on top of two cooling racks set in two half-sheet pans. Heat your oven to the lowest setting (typically 150°–200°F) and bake for 45 minutes to an hour, or until completely dry.

Keeping the lid on for the first part of baking allows steam to expand between the gluten fibers to rise the bread and create a fluffy loaf. Step 4: Remove the lid and bake for an additional 12-14 minutes or until the crust is crispy and golden brown. Once you take the lid off, the bread likely won't rise anymore.

The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

This Thanksgiving, skip the waiting and planning that staling demands, and pop open your oven instead. We start by cubing our bread—for traditional recipes, we favor a simple white sandwich-style loaf—then toast it in the oven at a low 275°F for about 45 minutes, tossing it every now and then to help it dry evenly.

If you use soft, fresh bread, you'll ultimately wind up with a soggy, mushy stuffing. So, how do you dry bread for stuffing? There are two ways to go about it. If you've planned your Thanksgiving dinner ahead of time, you can cut your bread into cubes and leave them out to become stale overnight.

Bread flour (or baker's flour) is a high protein, white flour that is milled specifically for baking bread and sourdough. You'll get the best results for your sourdough bread from using bread flour. The most popular bread flour in the US is King Arthur Bread Flour.

The sourdough starter is the real secret to getting a good fermentation going. Essentially your sourdough starter is old dough, which has already pre-fermented and contains Lactobacillus culture. Lactobacillus culture has a sour taste and is an active culture that lives off natural yeast spores from the air.

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.

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.

Why do you put baking soda in sourdough bread? ›

What does baking soda do to sourdough? because it reacts with the acid from the sourdough starter to create carbon dioxide gas, which provides leavening.

Luckily we have an ally: sourdough. The wild yeast and lactobacillus in the leaven neutralise the phytic acid as the bread proves through the acidification of the dough. This prevents the effects of the phytic acid and makes the bread easier for us to digest.

It's a matter of preference, but adding a beaten egg to your stuffing mixture acts as a binder and keeps the bread moist.

Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!

If you're not in a hurry, lay the bread cubes out evenly on a baking tray and allow it to air dry for about a day. Just be careful that the ants don't get to them. Easiest way is to cut the bread into cubes then spread it out on a baking sheet.

I like to use a simple room fan to dehydrate my starter. I set it to the lowest power setting and point the fan so it is blowing over the top of the starter. It normally takes about 24 hours to dry.

There's not much to this process. Just smear some fresh sourdough starter in a thin layer over a piece of parchment paper and let dry. Once dry, the starter will easily separate from the paper and can be ground up into small pieces and placed in a plastic ziplock bag.

I always prefer to have mine a little more wet than dry yes. But you definitely don't want it too wet as it will then overhydrate your bread. every time you feed it try and adjust the level of water and flour to get a nice wall paper paste consistency.