Country Sourdough French Toast - Country Recipe Book (2024)

FAQs

What is country sourdough made of? ›

This sourdough country loaf recipe produces a slightly open, even crumb with a mildly sour flavor. The recipe combines whole wheat flour with bread flour for a delicious loaf that you will enjoy in a wide variety of ways. Perfect for toast, dipping in soups, sandwiches and more!

French toast always tastes better at a restaurant because the kitchen often uses better bread and cuts each slice thicker. Chefs also let the bread dry out, which allows these parched slices to soak up the custard for longer.

If the fermentation is off, your dough will not have adequate reducing sugars to achieve a dark, rich sourdough crust. You might notice that if your dough is under fermented, no amount of extended cooking time will make your sourdough brown up. The sugars necessary for the crust to darken just aren't there.

Pain de campagne ("country bread" in French), also called "French sourdough", is typically a large round loaf ("miche") made from either natural leavening or baker's yeast.

Sourdough bread is also an excellent source of antioxidants. Studies have shown that antioxidants like the peptides found in sourdough can lower the risk for certain types of cancer, signs of aging, or chronic diseases like rheumatoid arthritis.

Ideally, the bread should be slightly stale. A drier bread will soak up all the custard. Bread can be left out with the wrapper open the day before cooking. If you find yourself in a pinch, dry your bread slices in a 275°F oven for 10 minutes before soaking them in the custard.

Ready to find a winner? It's time for a food face-off. A typical stack of pancakes has almost 500 fewer calories than a plate of French toast—as well as 20 fewer grams of sugar. Pancakes keep up their lead with 78% less saturated fat than their French toast counterparts.

Brioche. This is considered the gold standard for French toast because it already has more butter and eggs than most cakes, so once the custard is added, you've essentially got yourself one of the greatest (or worst, depending on whether or not you're a cardiologist) things you can put into your body.

You can insert the toothpick into the base of the sourdough. If the toothpick comes out clean, the bread should be cooked through. If you see wet crumbs or dough on the toothpick then the sourdough is not cooked through.

It's actually quite difficult to kill sourdough starter. And that black stuff isn't harmful, either — it's perfectly safe. The inky liquid is simply telling you the starter is hungry. After 8 weeks in the refrigerator without being fed, what began as a happy, healthy starter (l) was hungry and hooch-topped (r).

What happens if I over ferment my sourdough? ›

The loaf is also inclined to over spring resulting in a crumb with big, random, holes or channels running through the loaf. If you over-ferment the dough you run the risk of the gluten structure degrading and the loaf turning into a puddle of goo before your eyes, never to be retrieved and destined for the bin.

Sourdough bread is made from flour, water and salt fermented using lactic acid bacteria and wild yeast. Sourdough bread is known in almost every country around the world.

Basic sourdough is made from nothing more than flour, water and salt – here's what you need to know about each. Flour – sourdough can be made with many types of flour, but for our basic recipe, we'll be using strong white bread flour.

Brownberry Country Sourdough Bread (1 slice) contains 20g total carbs, 19g net carbs, 1.5g fat, 3g protein, and 110 calories.

Sourdough is a stable culture of lactic acid bacteria and yeast in a mixture of flour and water. Broadly speaking, the yeast produces gas (carbon dioxide) which leavens the dough, and the lactic acid bacteria produce lactic acid, which contributes flavor in the form of sourness.