Description
A delightful sourdough bread infused with tangy dill pickles, creating a crusty loaf filled with flavor and memories.
Ingredients
- 2 cups sourdough starter
- 4 cups all-purpose flour
- 1 cup dill pickles, chopped
- 1 1/2 cups warm water
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon dill weed
Instructions
- In a large bowl, combine the sourdough starter, warm water, and sugar. Mix well.
- Gradually add the flour, salt, and dill weed to the mixture. Stir until a dough forms.
- Fold in the chopped dill pickles until evenly distributed.
- Cover the bowl with a damp cloth and let it rise in a warm place for about 240-360 minutes or until doubled in size.
- Preheat the oven to 450°F (230°C).
- Shape the dough into a loaf and place it on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes or until the crust is golden brown and the bread sounds hollow when tapped.
- Let it cool before slicing.
Notes
Ensure your sourdough starter is active for the best rise. Consider using steam in the oven for a better crust.